what’s for (work) lunch?: cold lunches edition

Some offices may not have a microwave in the break room. So, in part 3 of our monthly series, what’s for (work) lunch?, we’re sharing some cold lunch ideas, no heat required. But we do highly recommend an insulated lunch bag and ice pack, especially if you don’t have access to a refrigerator.   

CURRIED EGG SALAD SANDWICH
When my husband first made egg salad with avocados instead of mayo, I was skeptical. But avocado is a great substitute since it contains healthy fat and still brings the creaminess factor. This recipe adds a nice kick to a traditional egg salad with a dash of curry powder.

Ingredients

• 1 large avocado, mashed
• ½ tsp. curry powder
• ½ tsp. honey
• 6 large eggs, hard-boiled and coarsely chopped
• 3 green onions, sliced
• 6 slices whole-wheat bread
• 1 small tomato, thinly sliced
• Freshly ground black pepper

Instructions
In a large bowl, mix avocado, curry powder, and honey until combined. Gently stir in eggs and green onions. Spread on three slices of bread. Top with tomato and sprinkle with black pepper. Top each sandwich with remaining bread. Makes 3 sandwiches.

TERIYAKI SALMON WITH SWEET POTATOES AND BROCCOLI
The time in the fridge allows the teriyaki sauce and salmon to meld together while the fish maintains its flaky texture. Even better, you won’t be breaking the number one rule of office etiquette: no microwaving fish!

Ingredients

• 1 large Japanese sweet potato, cubed
• 2 Tbsp. extra virgin olive oil, divided
• Salt and pepper, to taste
• 1 large head of broccoli, chopped into florets
• 2 shallots, sliced
• 4 6-oz. salmon fillets
• ¾ cup teriyaki sauce, divided

Instructions
Preheat oven to 400 degrees F. Line baking sheet with parchment paper.

In a medium bowl, combine sweet potatoes and ½ Tbsp. olive oil. Toss to coat. Transfer to prepared sheet pan. Season with salt and pepper. Roast about 15 minutes (they’ll be slightly softened but not tender yet).

Meanwhile, in the same medium bowl, add broccoli, shallots, and 1 Tbsp. of olive oil. Season with salt and pepper. Toss to combine.

Remove baking sheet from oven. Push potatoes to edges. Place salmon fillets in center and brush with remaining olive oil. Season with salt and pepper. Arrange broccoli around salmon.

Reserve ¼ cup of teriyaki sauce. Drizzle remaining sauce over salmon and vegetables.

Place baking sheet back in oven. Roast for additional 15 minutes, or until salmon is flaky and vegetables are tender. Serve with extra sauce. Makes 4 servings.

RAVIOLI SALAD
The best part about this zesty ravioli salad (aside from the taste) is there’s minimal prep. I’m a notoriously slow cook, and this took less than 15 minutes to make and assemble. It’s quick, easy, and delicious!

Ingredients

• 18 oz. fresh spinach and cheese ravioli
• 2 cups halved cherry tomatoes
• 1 14-oz. jar artichoke hearts, drained and chopped
• 1 15-oz. can chickpeas, rinsed and drained
• ¼ medium red onion, thinly sliced
• 5 pepperoncini, stemmed and chopped
• 1 cup Italian dressing, divided
• 2 cups fresh arugula
• 1 cup fresh basil, torn
• Red pepper flakes, optional

Instructions
Cook ravioli according to package instructions. Drain and let cool.

In a large bowl, combine ravioli, cherry tomatoes, artichokes, chickpeas, onion, and pepperoncini. Add half the dressing. Toss to combine. Add arugula and basil and toss again. Add remaining dressing and red pepper flakes, if desired. Makes 6 servings.

Lunch to go
Need more ideas for work lunches? Check out the articles in our series so far, and stay tuned for more:

what’s for (work) lunch?: casserole edition
If you’re interested in meal prepping for the entire week, casseroles are the right meal for you. Try a spinach artichoke lasagna; broccoli, chicken, and pasta bake; or taco-themed casserole.

what’s for (work) lunch?: mason jar edition
Think outside the lunchbox and in the jar! Shake lunch up with homemade instant noodle soup, caprese couscous salad, or burrito in a jar.