Clean Eating Lunches
Prep, Pack, Enjoy
Spending just an hour each weekend to prep veggies and pack salads for the week is one of the best ways to make sure you always have a healthy lunch on hand. You can also plan ahead to pack leftovers from your dinners throughout the week. Here, you’ll find healthy, satisfying lunches that are perfectly portable for those busy days ahead.
First up, we have a delicious salad that packs in a punch of protein and vivacious flavors during the middle of the day, keeping you satisfied until snack time or even dinner.
Beet, Farro, and Watercress Salad with Fig Vinaigrette
Chock-full of naturally delicious ingredients like sweet, tender beets, crisp zucchini, chewy-tender farro, and crunchy almonds, this salad will quickly become your new go-to lunch this season. You can make it up to two days ahead; just leave out the watercress until shortly before serving.
Kale and Beet Salad with Blue Cheese and Walnuts
Together, hard-boiled eggs and walnuts give you the energy boost you need throughout the day. When you pair those two with pungent blue cheese and nutrient-dense kale and beets, you have one delicious, powerhouse salad. Perfect for an on-the-go, protein-packed lunch, this salad is sure to get you through the day feeling satiated and energized.
Farro, Green Bean, and Fennel Salad with Tuna
To make this dish a little quicker, pick up precooked whole-grain farro, which is found on the rice aisle. When cooking and including tuna in your recipes, we suggest using Wild Planet's wild albacore tuna, jarred in olive oil, which is firm, meaty, rich, and moist. We also love that it's sustainable, 100 percent pole and troll caught. Packed with protein, this is a lunch that will keep you feeling full and fueled for a busy day.
Golden Corn Salad with Fresh Basil
Take advantage of seasonal produce, such as fresh corn during the summer. Summer corn can be a sweet treat, especially with tight, green husks and golden, moist silks. Fresh chopped basil adds a light, airy flavor that is anything but boring. Simple and elegant, this salad is great to make ahead of time to really let the different flavors complement one another.
Kale, Quinoa, and Cherry Salad
Use up any leftover whole grains you have on hand to create an easy salad for lunch. Make sure to use organic, unsalted chickpeas and organic goat cheese. Sweet cherries at a delicious treat with every bite that stands up beautifully against the hearty kale and quinoa. Who knew eating superfoods and crunchy whole grains could be so tasty?
Herby Potato, Green Bean, and Tuna Salad
Fresh herbs pack in a ton of flavor and are completely clean. Here, they brighten up potatoes, green beans and tuna, making this lunch salad a great choice for your midday meal. Be sure to use sustainable albacore tuna and top with a hard-boiled egg for an extra protein boost.
Summer Veggie Rice Bowl
Fresh tomatoes, zucchini, basil, and toasted pine nuts bring this rice bowl to life. Enjoy one serving the night you make it, and three more times for lunch throughout the week. The perfect balance of crunchy, flavorful veggies and hearty grains bring this ultra-satisfying lunch that you can feel good about. For added protein, go ahead and toss in some grilled chicken.
Bulgur Salad with Edamame and Cherry Tomatoes
This nutritionally rich make-ahead salad holds up well throughout the week. Pack with grilled chicken or crunchy nuts to add a boost of protein. Substitute fresh-shelled fava beans for edamame, if you like.
Winter Salad with Easy Herbed Pork Tenderloin
Kale and spinach provide a hearty salad base for herb-seasoned pork tenderloin, tangy feta, sweet grapes, and a bright olive oil dressing. If packing your lunch for the office, assemble greens, cheese, and grapes in a large plastic container. When ready to heat, add warmed pork and dressing, and shake salad with top on to evenly distribute dressing and ingredients. Dairy-free option: Use 2 teaspoons toasted chopped walnuts instead of feta cheese.
Kale, Jicama, and Orange Salad
This salad pops with color and texture from juicy citrus, creamy avocado, and crisp jicama. Dark, bumpy kale fits the mood, but you can substitute any lettuce you like. We love the pink hue of Cara Cara oranges in the salad, but regular navel or even blood oranges (in keeping with the spooky theme) would also work. Sturdy lacinato kale will become perfectly tender when dressed and left to stand at room temperature. Coating the avocado in the dressing first will keep it from browning while you're out having fun.
Black and Blue Steak Salad
Time: 30 minutes
Make Ahead: Grill the steak and cook the sweet potatoes a day or two ahead. Reheat the potatoes while you assemble the salad.
Serve with Mini Baked Sweet Potatoes
This gastropub favorite usually features a heaping portion of steak, butter-yellow croutons, and a blanket of creamy dressing. Our more balanced version includes avocado and a vinaigrette that complements the vegetables instead of disguising them. A little meat goes a long way: just 12 ounces is plenty to serve 4.
Baby Kale, Butternut, and Chicken Salad
Precut vegetables, rotisserie chicken, and chopped pecans save time when throwing together a quick lunch before school or work. A homemade dressing of molasses, olive oil, cider vinegar, and Dijon mustard keeps added sugar and calories in check. One of the healthiest and nutritious vegetables, butternut squash is full of antioxidants, vitamins, minerals, and fiber.
Kale, Apple, and Almond Chicken Salad
Let kale become you all-purpose green. It’s tender enough for salad and sturdy enough for wilting and blending, with zero prep. Crisp, sweet-tart apple varieties (Fuji, Honeycrisp, Pink Lady) add freshness and crunch—or a juicy, sweet contrast to seared or roasted meats. Vastly underrated skinless, boneless thighs are rich and moist, perfect for stewing, grilling, or searing. Herb, lemon, and garlic vinaigrette doubles as the marinade for the chicken. This is the salad you are going to want to be packing for your lunch everyday.