Healthy summer lunch options: salad at home or on-the-go

Mariah Wellman

With classes being out and summer upon us, the urge to eat out and ear out often is stronger than ever. While some may be at work during the summer, or even just spending time at home, it is incredibly easy for some to grab fast food at lunch time, or microwave a frozen meal. What few may know is how easily a healthy lunch can be made, like a salad with less than five ingredients. 

Light lunches are great for a quick bite, and salads are perfect for at home or on the go. Create a salad using these five ingredients: 

A Green (iceberg lettuce, spinach)

A protein (shrimp, chicken, steak)

Dairy (shredded cheese, cottage cheese)

Vegetables (tomato, cucumber, carrot)

Dressing (vinaigrette, olive oil)

Create this salad at home by combining all on a plate or in a bowl. Feel free to mix and match each step, and add as much or as little as preferred. 

If one is working outside the home over the lunch hour, combine all of the ingredients into a mason jar. Place the heaviest and most non-absorbent ingredients in the bottom, and place the greens on the top. When ready to eat, shake the jar and tip it into a bowl. Toss until the greens are coated and everything is evenly mixed. 

As long as the jar doesn’t tip over and the lid is sealed, one can store the salad in the refrigerator for up to five days. Try creating multiple mason jar salads at once and store them in the fridge for the week.