Lunchbox Salads: More Than 100 Fast, Fresh, Filling Salads for Every Weekday by Naomi Twigden and Anna Pinder

  • Squash noodles with shrimp and coconut-lime dressing (page 10)

    from Lunchbox Salads: More Than 100 Fast, Fresh, Filling Salads for Every Weekday Lunchbox Salads by Naomi Twigden and Anna Pinder

    • Categories: Dressings & marinades; Salads; Main course; Cooking ahead; Cooking for 1 or 2
    • Ingredients: frozen edamame; butternut squash; coconut oil; shrimp; red peppers; canned coconut milk; green chiles; limes; honey
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Notes about Recipes in this book

  • 4 ideas for baked sweet potatoes: smoky baked beans topping

    • eeeve on March 23, 2025

      We liked this. Used cannellini beans instead of red kidney ones, and added half a red pepper as that needed using up. Seasoned with a bit of soy sauce instead of Worcester sauce. Was great on jacket potatoes.

  • Sweet potato miso and chorizo hash

    • samfrances on November 14, 2023

      Very tasty and healthy. I found I had to boil the sweet potatoes longer than the recipe said. I have made it using real chorizo and vegan chorizo substitute and both were great.

  • Orange and beet salad with orange dressing

    • samfrances on February 13, 2023

      Very tasty and satisfying, with a lovely combination of flavours.

  • Beet hummus with wild rice and kale

    • Hannaha100 on June 05, 2020

      Was helpful for using the ton of beetroot hummus I made! This made a decent and healthy lunch. Used a wild rice mix, salad leaves for kale and added some leftover roasted butternut squash. Would make again!

  • Spiralized beet vegetable ragu

    • mjes on September 02, 2021

      Like most recipes in this book, the recipe is for two servings. I enjoyed this recipe and it's flexibility but it ate like a collection of ingredients more than a composed salad.

  • 4 ideas for baked eggplant with chickpeas: miso and chile

    • eeeve on November 19, 2020

      Really liked this one, ate hot straight out of oven, not as a lunchbox salad. Used two aubergines as had these to use up, as well as a red pepper which worked well in here, and doubled up the dressing. For next time, I would also make double the amount of dressing to use as a sauce to drizzle over the rice after assembling. Think I'll make this one again, as very quick and simple to make, too.

  • Zucchini and red pepper pesto

    • Hannaha100 on December 24, 2020

      I made several changes - jarred green pesto for the red pepper pesto, spinach for rocket and left out the cheese but I was pleasantly surprised by how much I enjoyed this, and how filling a lunch option this was. Would like to try with the red pepper pesto one day!

  • Zucchini and sweet potato salad with avocado dressing

    • Hannaha100 on September 14, 2020

      I took one sweet potato to weigh about 130g.

  • Mexican green beans

    • Hannaha100 on May 09, 2020

      Sep 2017: Mexican green beans - tasty and filling. Portions very generous, would probably serve 3. Popular with toddler too. Used black beans instead of kidney beans.

  • 3 kale frittatas: kale, ricotta and squash frittata

    • eeeve on June 24, 2019

      Made with 30g of kale (not 100g) which seemed plenty; and finely chopped red pepper instead of cooked butternut squash. Mix filled six muffin moulds to the brim which resulted in them overflowing. Taste is okay, though probably not good/special enough to be repeated.

  • Hummus

    • Hannaha100 on May 09, 2020

      Jun 2019: Quite basic but as most hummus recipes have tahini in I really appreciated this version without and several interesting variations suggested. I used quite a large lemon, could probably have reduced but I liked the end result.

    • Hannaha100 on May 09, 2020

      Made the harissa version today, tasty! Could try more spice and less lemon next time.

  • Beet hummus

    • Hannaha100 on June 01, 2020

      This was super easy but a really nice variation. I used just half a lemon and I think it's perfect. The earthiness of the beetroots and chickpeas really accentuate each other. This makes a ton - four portions is probably about right.

  • Red pepper and lima bean hummus

    • Hannaha100 on May 25, 2020

      Super quick and easy, this would be a perfect addition to a mezze spread. I really enjoyed this, the consistency is perfect. However (and I say this as a lemon lover), next time I would dial back the lemon and up the red pepper, as the more subtle flavour was slightly overpowered.

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  • ISBN 10 0738234877
  • ISBN 13 9780738234878
  • Linked ISBNs
  • Published May 01 2018
  • Format Paperback
  • Page Count 160
  • Language English
  • Countries United States
  • Publisher Da Capo Lifelong Books

Publishers Text

Easy recipes for satisfying make-ahead salads, dressings, and veggie-packed meals, each 30 minutes or less to prepare, with 10 ingredients or fewer

Eating lunch "al desko" doesn't have to mean frozen burritos or pricey takeout. Lunchbox Salads shares easy, affordable, substantial, and vibrant salad inspiration for every workday (and for dinner and weekends, too!). These creative recipes use 10 or fewer easy-to-buy ingredients and take no more than 30 minutes to make; those that contain meat can be made vegetarian and always keep the focus on healthy veggie-strong eating. Each recipe yields 2 substantial portions to support energy throughout the afternoon, and everything will keep for up to 2 days in the fridge (with specific packing instructions to avoid soggy leaves at lunchtime). Each chapter focuses on a different hero vegetable (like squash, carrot, red pepper, beet, cabbage, and zucchini); the recipes are easy to customize for different dietary preferences and are suitable for vegetarians and meat-lovers alike.

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