Lunchbox Series - Day Two - Mediterranean Salad with Creamy Garlic Cilantro Parsley Dressing

It’s been a busy few days, so pardon the slight delays in the “daily posts.” For one, I’ve restarted the 1-green-smoothie-a-day series—this time for 21 days. February often feels like the month when New Year motivation starts to fade, so I figured this would be a good way to keep that momentum going.

I’ve been smoothie-ing consistently for the past year and a half, and I honestly can’t emphasize enough how beneficial it has been for me. I’ve also received quite a few requests to share the daily recipes, so I’ve started posting them here and on Facebook in case you’d like to follow along.

So start your day with a green smoothie, and continue nourishing yourself with these protein-packed lunches.

Day Two features a Mediterranean Salad inspired by a popular salad chain in Singapore called Salad Stop. It’s a well-balanced combination of carbs, protein, greens, and vegetables, finished with a creamy, Arabic-spiced vinaigrette. Add a side of peanut chaat and some fruit, and you’ve got a wholesome lunchbox that will easily carry you through the 4pm sugar or caffeine slump.

Ingredients

• Romaine lettuce, torn into bite-sized pieces – 2 cups
• Red bell pepper, thinly sliced – ½ cup
• Chickpeas, boiled and drained – ½ cup
• Boiled potato – 1, cubed
• Cucumber, thinly sliced – ½
• Cherry tomatoes – ½ cup, halved
• Falafels – 4–5
  • Prepared ahead using this recipe, or use an organic falafel mix

Layer all of the above ingredients in this order in your lunchbox container.

Arabic-Spiced Vinaigrette

• ¼ cup olive oil
• ¼ cup freshly squeezed lemon juice
• 2 teaspoons apple cider vinegar (or white vinegar)
• 2 teaspoons dried mint
• 2 cloves garlic, minced
• 1½ teaspoons sugar
• ¾ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• ¼ cup loosely packed fresh parsley
• ¼ cup chopped cilantro

Blend all the ingredients together until smooth and creamy.

Peanut Chaat

• 2 cups boiled peanuts
• 1 large red onion, finely chopped
• 2 green chilies, finely chopped
• ½ cup cilantro, chopped
• Juice of ½ to 1 lemon, to taste
• Salt, to taste

Mix all the ingredients well and garnish with additional cilantro if desired.