I get it, we’re all busy and you can’t always spend a lot of time cooking. But if you still want to bring your own lunch to work, here is a salad we’ve started making that you can very easily prep at night.
Recipe adapted from here.
Ingredients (makes 4 servings)
2 bags of lettuce (or enough for 4 salads if you buy in another container)
1 mango, peeled and cut into small pieces
1 red pepper, chopped
1 avocado, chopped
4 green onions, chopped
1/2-3/4 cups cashews
1 cup low-fat coconut milk
3 tablespoons creamy peanut butter
4 tablespoons lime juice
1 tablespoon curry powder
1/2 teaspoon salt
1. The directions are easy here. Set the lettuce in 4 tupperware containers or bowls. Chop the mango, pepper, and green onion and add a quarter of each to each serving. Add a handful of cashews to each. For the avocado, if you’re going to eat the salad later, leave the avocado in the skin, and cut up right before you eat so that it doesn’t turn brown. If you’re eating the salad now, go ahead and chop and add to the salad.
2. In a bowl or measuring cup, mix the coconut milk, peanut butter, lime juice, curry powder, and salt and use a whisk to mix.
3. Toss the salad with the dressing or split it between 4 small containers to take to work.
