Our lives are becoming increasingly hectic, and ideas for quick and light salads to take with you for lunch or dinner are never enough.
That’s why I thought of preparing this list with 5 light salad recipe ideas for your quick lunch!
I will indicate quantities and pairings for you to have in just a few minutes a healthy, light balanced but most importantly delicious salad!
Feel free to swap different ingredients to create new combinations!
Also try:
- Difficulty: Very Easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Portions: 1 Person
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer, Spring, Summer
Ingredients to Prepare 5 Quick Light Salads
- 2.11 oz cooked couscous
- 2.11 oz Basmati rice
- 2.11 oz Venere rice
- 5.29 oz canned chickpeas
- 3.53 oz cherry tomatoes
- 5.29 oz chicken breast
- 3.53 oz arugula
- 1 pack tuna in water
- 2.47 oz sweet corn
- 3.53 oz fresh baby lettuce
- Half a red Tropea onion
- 5.29 oz white beans (Cannellini)
- 2.82 oz black olives
- 5.29 oz shrimp
- 1 zucchini
- 1 tsp turmeric powder
- to taste salt
- to taste extra virgin olive oil
- Half a lemon zest (grated)
Tools
Things you might find helpful
- 1 Knife kitchen knife
- 5 Bowls bowls
- 1 Vacuum Sealer Vacuum Sealer
Pairings to Prepare 5 Quick Light Salads
Let’s cook the couscous with the absorption method: put it in a bowl, cover with hot water, and let it rest covered.
As soon as it has set, fluff it with a fork.
Add turmeric, canned chickpeas, and cherry tomatoes. Season with salt, olive oil, and basil if you prefer.
While cooking the Basmati rice, slice the chicken breast into strips and cook it in a pan with a bit of oil, or grill it. Assemble the salad by putting the rice, chicken, knife-chopped arugula, salt, and oil.
If you like, you can add some chopped hazelnuts.
Super classic, tuna salad is prepared in a few simple steps.
Drain the tuna in water, place it on a bed of baby lettuce, and add corn and thinly sliced Tropea onion. Don’t forget salt and olive oil.
Cannellini beans, chickpeas, or lentils are great even cold.
Try putting already boiled legumes in a bowl, arugula, black olives, sliced Tropea onion, and cherry tomatoes.
While the Venere rice is cooking, clean and shell the shrimp and sauté them in a pan with oil and lemon juice. Grate a zucchini and cook it in a pan, letting it brown with a little oil.
Assemble the dish and add a mint leaf and grated lemon zest. You can also season with a tablespoon of soy sauce or a dressing of salt, oil, and lemon juice.
Tips for Quick Light Salads
These salads are all great solutions to prepare in advance and enjoy as lunch at the office, on the beach, or at home! Feel free to swap the various ingredients to create always new combinations.
They can be stored in an airtight container or even vacuum-sealed.
