3 No-Cook Lunch Recipes That Go WAY Beyond The Sandwich


Karomaza |

Time-crunched? That’s no reason to abandon your healthy eating habits…

We have some delicious and nutritious no-cook ideas for you here:

Roast Beef Salad

What You Need
Serves 4
Time: 15-minutes

2 small heads butter lettuce, torn into pieces
35 grams sliced roast beef
1 large tomato, cut into wedges
1/2 red onion, sliced
110 grams soft goats cheese, crumbled
1/4 cup extra-virgin olive oil
2 tablespoons balsamic vinegar
2 teaspoons Dijon mustard
Salt and black pepper

Method
Divide the lettuce, roast beef, tomato, onion, and goat cheese among bowls. In a small bowl, whisk together the oil, vinegar, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Drizzle over the salad.

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Gazpacho Chicken Salad

What You Need
Serves 6
1 cucumber
4 cups shredded chicken (buy a ready-cooked chicken)
2 chopped peaches
2 cups halved cherry tomatoes
1 yellow bell pepper
½ cup diced red onion
1 cup feta

Dressing
1/3 cup extra-virgin olive oil
2/3 cup fresh basil
2 tablespoons red-wine vinegar
1/4 teaspoon each salt and pepper

Method
Slice cucumber into long strips with a peeler; squeeze out excess water. Toss with shredded chicken, peaches, cherry tomatoes, yellow bell pepper, red onion feta. Chill mixture. Serve on a bed of greens. Drizzle with dressing.

Fresh Spring Rolls

spring-rolls

What You Need
Serves 6
1 large garlic clove, smashed
1 1/2 tablespoons light brown sugar
1 teaspoon Thai green curry paste
2 tablespoons fresh lime juice
2 tablespoons fish sauce
1/4 cup chopped coriander
1/4 cup chopped mint
1/3 cup mayonnaise
4 cups coleslaw mix
2 cups of either shredded roast chicken, ready-cooked prawns or tuna depending on your preference.
24 rice paper wrappers

Method
In a mortar, pound the garlic to a paste with the brown sugar and green curry paste. Add the lime juice, fish sauce and three tablespoons of water. Stir in half of the coriander and mint. In a small bowl, whisk the mayonnaise with one tablespoon of the green curry dipping sauce. In a large bowl, toss the coleslaw mix with the roast beef and the remaining cilantro and mint. Fill a pie plate with warm water. Dip two or three rice paper wrappers at a time in the water, then set them on a work surface to soften, about one minute. Spread a scant teaspoon of the curry mayonnaise on the bottom third of each wrapper and top with a scant three tablespoons of the filling you’ve chosen (tuna etc.). Roll the wrappers into tight cylinders, tucking in the sides as you go. Transfer the rolls to a plastic wrap-lined baking sheet and repeat with the remaining wrappers, curry mayonnaise and filling. Just before serving, cut each roll in half and serve with the dipping sauce.

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