Caprese turkey salad lunch boxes

Video Caprese turkey salad lunch box

• Factors:
• Direction:
  • Butter Tuna Chickpea Sandwich:
  • Toast if desired.
  • In a shallow dish, add the chickpeas, butter, and mash them together with a fork.
  • Add coriander, onion, tuna, lime juice and zest, sea salt and pepper to the mix, then stir until well combined.
  • Spread about 1/3 cup of the mixture over each slice of toast, then lower the halves + beat them together properly and prepare them in a glass container as proven. In the remaining area, add 1/2 cup of berries to each.
  • Keep in the refrigerator for 3 days.
  • Lunch Greek Salad:
  • In 2 separate sealed containers or lunchboxes, add the same proven ingredients.
  • Beef and refrigerate for 3 days.
  • I like to keep my pita bread separate until it’s packed as much as possible (it’s edible), then I put it in the lunchbox – last minute.
  • Veggie Sushi Vegetarian Lunch Box:
  • Place the tortillas on a cutting board and spread the hummus on top of them equally.
  • Marinate with bell peppers, onions, carrots and avocado.
  • Roll the tortilla tightly over the greens as demonstrated, then slice diagonally into 1.5-inch-long slices.
  • Prepare veggie sushi in a glass container, cover, and refrigerate for 1 day.
  • It’s best to serve it within 24 hours, in any other case I’ve found the tortillas will be a bit too wet.
  • Caprese Turkish Salad Lunch Box:
  • In an airtight container or lunch box, prepare all ingredients together.
  • Drizzle with pesto sauce and season with sea salt and black pepper to your taste.
  • Beef and refrigerate for 3 days.
  • Get fun from!
  • ❤Rachel
  • Departure a Comment Under:

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Make 2 servings

Factors:

Butter Tuna Chicken Bean Sandwich

• 1 cup chickpeas/garbanzo beans, drained and rinsed
• 1 ripe avocado
• 3 tablespoons cilantro leaves, chopped
• 3 tablespoons finely chopped onion
• 1 can tuna in spring water, drained
• 1/2 contemporary lemon, juice + peel
• sea ​​salt and pepper, for styling
• 4 slices Ezekiel, top quality gluten-free, OR rye bread
• 1 cup contemporary strawberries

Greek Salad Lunch Field

• 2 sprouted wheat pitas, cut into triangles
• 1/2 cup cherry tomatoes, halved
• 1/2 cup thinly sliced ​​cucumber
• 1/2 cup green beans, rinsed and drained
• 1/4 cup Kalamata olives, chopped and chopped
• 1/4 purple onion, thinly sliced
• 1/4 cup homemade Tzatziki sauce
• 1 tablespoon contemporary chopped parsley leaves

Sushi Vegetarian Lunch Box

• 4 tablespoons homemade hummus
• 2 onions, thinly sliced
• 1 yellow bell pepper, cut into small pieces
• 2 carrots, lower than in a match
• 1 sliced ​​avocado
• 3 sprouted wheat tortillas

Caprese turkey salad lunch box

• 1 cup cherry tomatoes, halved
• 1/2 small avocado, diced
• 6-8 olives
• Top quality mozzarella cheese 4 oz, cubed
• 6 slices lower nitrate free lean turkey, all rolled and sliced ​​as proven
• 2 tablespoons homemade pesto
• Sea salt and fresh black pepper

Direction:

Butter Tuna Chickpea Sandwich:

Toast if desired.

In a shallow dish, add the chickpeas, butter, and mash them together with a fork.

Add coriander, onion, tuna, lime juice and zest, sea salt and pepper to the mix, then stir until well combined.

Spread about 1/3 cup of the mixture over each slice of toast, then lower the halves + beat them together properly and prepare them in a glass container as proven. In the remaining area, add 1/2 cup of berries to each.

Keep in the refrigerator for 3 days.

Lunch Greek Salad:

In 2 separate sealed containers or lunchboxes, add the same proven ingredients.

Beef and refrigerate for 3 days.

I like to keep my pita bread separate until it’s packed as much as possible (it’s edible), then I put it in the lunchbox – last minute.

Veggie Sushi Vegetarian Lunch Box:

Place the tortillas on a cutting board and spread the hummus on top of them equally.

Marinate with bell peppers, onions, carrots and avocado.

Roll the tortilla tightly over the greens as demonstrated, then slice diagonally into 1.5-inch-long slices.

Prepare veggie sushi in a glass container, cover, and refrigerate for 1 day.

It’s best to serve it within 24 hours, in any other case I’ve found the tortillas will be a bit too wet.

Read: Caprese Turkey Salad Lunch Box

Caprese Turkish Salad Lunch Box:

In an airtight container or lunch box, prepare all ingredients together.

Drizzle with pesto sauce and season with sea salt and black pepper to your taste.

Beef and refrigerate for 3 days.

Get fun from!

❤Rachel

Read more: Som tam salad with raw crab

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