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Niçoise Salad {bento for grown-ups!}

nicoise salad

This is probably my husband’s favorite lunch. It’s filling, healthy, and delicious. If you think salad won’t keep you full at lunch, try this – it’s hearty and will keep you going all afternoon.

It’s great for using up leftovers, too – whenever we’re having new potatoes at dinner, I throw a few extra in the pot so I can assemble this quickly. During the last few minutes of cooking, just add a steamer attachment to your pot of boiling water and toss the green beans in. They can chill overnight, so you can put this together in no time.

healthy office lunch ideas

Niçoise Salad

add some Mediterranean flair to lunch with this salad!

Ingredients:

a few cooked red potatoes, halved if large, chilled overnight in the fridge

a fistful of lightly steamed green beans, tips removed, chilled overnight in the fridge

1 small tomato, quartered

1/2 can of tuna, drained

a few black olives (look for the oil cured kind - they're awesome and more authentic)

2 T. + 1 t. olive oil  (or 1 t. mayo)

lemon juice - a squeeze for the tuna and about 1 T. for the dressing

Italian seasoning or freshly chopped herbs of your choice

rinsed greens or baby spinach, patted dry

Directions:

  1. Lay the greens down in your container.
  2. Add the potatoes, green beans, tomato, and olives
  3. Stir the tuna in with a squeeze of lemon juice and a dab of mayonnaise or olive oil. I give it a turn of pepper, too.
  4. Stir together 2 T. olive oil and 1 T. lemon juice with a pinch of dried herbs and salt. Taste and adjust.
desk lunch

   

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