Easy lunch salad recipe

This lunch salad and variations of it can be enjoyed several times a week. Most days our lunch consists of a large salad. Filled with whatever is hiding in the fridge. It's easy to spice up leftovers from the day before and serve them in a new, green guise, so you don't have to throw anything in the trash.

Making this lunch salad takes about the same amount of time as making toast or spreading a boring rye bread sandwich. The salads are never exactly the same. But they always happen to be wonderfully filling while being fresh and green.

TIP: Also try our recipe for Caesar salad with chicken or Greek lentil salad or Lentil salad with vanilla marinated mango.

Lunch salad with avocado and egg

This avocado and egg lunch salad is a great example of the type of salad that is common in the home office. It consists of fresh lettuce mixed with quinoa or another type of filling cold hydrate source. It can be cooked grains of rye or spelt, brown rice or some chickpeas. Preferably something that also contributes fiber and protein, so the salad is filling.

The recipe also adds creamy, delicious avocado and crispy, thin strips of carrot. Together, it helps make the salad tasty with both creamy and crunchy elements. Add a little oil + vinegar as a simple dressing and an egg on top, and you have a wonderfully simple and nutritious salad that can be varied endlessly.

TIP: Also try our recipe for my recipe for rye bread sandwich or crepe with ham and cheese or this meal salad.