Recipe by Chanie Nayman

Go-Green Lunch Salad

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Parve Parve
Easy Easy
6 Servings


- Egg

Roasted vegetables are always a favorite, but they can definitely take some time to prep and roast. Zucchini is one of the faster options, and the leftovers can be used in a delicious mid-week lunch salad like this one!


Go-Green Lunch Salad

  • 1 sliced and roasted zucchini

  • 2 scoops prepared tuna salad (I add scallions and spices to mine)

  • 1 avocado, sliced

  • 1/2 cup cooked quinoa

  • handful snap peas, sliced

  • 1 baby cucumber, sliced

  • mixed greens

Creamy Dill Dressing



Combine dressing ingredients in a small bowl or container.


Mix together salad ingredients in a large bowl. Dress, toss, and enjoy!


Here are a few tips to help the salad stay fresh for just as long: – If you don’t plan on using your lettuce right away, don’t cut it with a metal knife. Use a plastic lettuce knife instead. Metal encourages lettuce to start browning. – Dress the bowl: Drizzle dressing around the bowl before you put in the salad components. Then toss the salad just before serving. – Keep your lettuce as dry as possible. The drier the lettuce, the longer it will last in your fridge. Layer up paper towels!   – Keep other components fresh with a moistened paper towel. This works well with sliced vegetables like cucumbers.
Go-Green Lunch Salad

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