One of my favourite things to make for work lunches are salad toppers. I make them up at the weekend and take them to work, buying a bag of pre-washed salad leaves during my lunch break. This way I have a healthy lunch already at work in the fridge that will last me a couple of days at least.
This is such a simple recipe that it literally took minutes to make – fuss free healthy cooking at it’s best!
- 1 1/2 cup sweet cherry tomatoes
- 1/4 cup fresh basil
- 1/3 cup buffalo mozzarella ( I used organic)
- 1 cup oven baked asparagus spears
- cracked black pepper
Using your favourite olive oil, bake the asparagus spears in the oven until cooked.
Meanwhile slice the tomatoes into halves and mix with the basil leaves, tear in the mozzarella. Chop the baked asparagus spears into halves and add to the tomato mixture.
Serve on top of fresh salad leaves or spinach leaves with a healthy sprinkle of cracked black pepper.
I’ve been eating this on top of spinach mainly or as a quick snack in the afternoon. Those tomatoes are just so juicy and sweet!
I think pine nuts or a drizzle of green pesto would be a great addition to this salad topper, but it’s also wonderful as it is.
A real classic salad that’s healthy and really simple to make, tastes fantastic and will make your work colleagues green with envy – what more do you need?
What are your favourite homemade lunches that you like to take to work?
Do you have any favourite salad ingredients?