Bored of the same old soggy sandwiches for lunch? You’re not the only one! 

What with the rise in temperatures and glowing sunshine, sometimes you want a bit more from your midday meal than a mundane sarnie - and let’s be honest, who can blame you?

Well we’re here to serve you with some fresh packed lunch ideas that won’t make you consider skipping lunch yet again.

Packed full of flavour and colour, salads are a summertime staple for sure and just because they’re healthy, doesn’t mean they have to be boring. In fact, there’s so much more to salads than leafy greens. Think potato salads, feta salads and pasta salads. 

Whatever tickles your taste buds, we’ve got tons of salad ideas that will make you the envy of all your colleagues. 

1. AVOCADO CHICKEN SALAD

WHAT YOU NEED (SERVES 1):

• 2 medium cooked chicken breasts, shredded or chopped
• 2 ripe avocados, peeled, pitted and diced
• 65g sweetcorn (tinned or frozen)
• ¼ red onion, diced
• 130g cherry tomatoes, halved
• 2 tbsp freshly chopped coriander
• 2 tbsp lime or lemon juice
• 2 tbsp olive oil
• Salt and pepper to season

METHOD:

1. Add the chicken, avocado, onion, sweetcorn, tomatoes and coriander to a large bowl.
2. Drizzle with the lime or lemon juice, olive oil and season with salt and pepper.
3. Toss gently until all the ingredients are combined.

2. SALMON SALAD WITH SESAME DRESSING

WHAT YOU NEED (SERVES 1):

FOR THE SALAD:

• 125g new potatoes, sliced
• 130g French beans, trimmed
• 1 salmon fillet
• 40g salad leaves
• 2 small clementines, 3 sliced, 1 juiced
• Handful of freshly chopped basil
• Handful of freshly chopped coriander 

FOR THE DRESSING:

• 1 tsp sesame oil 
• 1 tsp soy sauce
• ¼ lemon juiced
• ½ red chilli, deseeded and chopped
• 1 tbsp finely chopped onion

METHOD:

1. Steam the potatoes and beans in a steamer set over a pan of boiling water for 8 minutes. Place the salmon fillet on top and steam for a further 6 to 8 minutes, or until the salmon flakes easily when tested with a fork.
2. Meanwhile, mix the dressing ingredients together along with the clementine juice. 
3. If eating immediately, place the salad leaves onto a plate and top with the warm potatoes and beans and the clementine slices. Arrange the salmon fillet on top, scatter over the herbs and spoon over the dressing. 

If taking to work, prepare the potatoes, beans and salmon the night before and pack into an airtight container with the salad leaves kept separate. Put the salad ingredients together and dress just before eating to prevent the leaves from wilting.

3. ROASTED NEW POTATO, KALE AND FETA SALAD WITH AVOCADO

WHAT YOU NEED (SERVES 1):

• 100g Jersey Royal potatoes, halved
• 1 garlic clove
• 1 tbsp cold-pressed rapeseed oil
• ½ lemon, juiced
• ½ banana shallot, chopped
• 100g kale
• ½ avocado, peeled and pitted
• ½ tsp Dijon mustard
• 25g feta, crumbled
• ½ tsp chilli flakes
• ½ tbsp pumpkin seeds, toasted

METHOD:

1. Preheat the oven to 200C/180C/gas mark 6. Boil the potatoes for 10 minutes until mostly tender, drain and leave to steam dry. Toss the potatoes in a large roasting tin with the garlic, drizzle over ½ tbsp oil and season. Roast for 20 minutes.
2. While the potatoes are roasting, squeeze half the lemon juice over the shallot and half of the kale, season and massage gently to soften the kale.
3. Remove the garlic clove from the oven. Put the rest of the kale on top of the potatoes, drizzle over a little oil, season and return to the oven for 5 minutes until crisp. 
4. Meanwhile, blitz the avocado, mustard, remaining oil and lemon juice together. Add enough water to create a smooth dressing and season to taste. 
5. Mix the potatoes and cooked kale into the raw kale salad and tip onto a plate. Drizzle over the dressing and top with the feta, chilli flakes and pumpkin seeds.

4. HALLOUMI, CARROT AND ORANGE SALAD

WHAT YOU NEED (SERVES 2):

• 1 large orange 
• 2 tsp wholegrain mustard
• 1 tsp honey
• ½ tbsp white wine vinegar
• 1 ½ tbsp rapeseed or olive oil, plus extra for frying
• 1 large carrot, peeled
• 110g block halloumi, sliced
• 50g bag watercress or baby spinach

METHOD:

1.  Peel the orange and cut away the pith. Use a small serrated knife to segment the orange, catching any juices in a bowl, then squeeze any excess juice from the off-cut pith into the bowl as well. 
2. Add the mustard, honey, vinegar, oil and some seasoning to the bowl and mix well.
3. Using a vegetable peeler, peel carrot ribbons into the dressing bowl and toss gently.
4. Heat a drizzle of oil in a frying pan and cook the halloumi for a few minutes until golden on both sides.
5. Toss the watercress through the dressed carrots. Arrange the watercress mixture on plates and top with the halloumi and orange.

5. STRAWBERRY BALSAMIC PASTA SALAD

WHAT YOU NEED (SERVES 4):

• 450g farfalle
• 60ml balsamic vinegar
• 65g feta, crumbled 
• 260g strawberries, quartered
• 65g baby spinach 
• Salt and pepper to season
• 30g almond flakes, toasted

METHOD:

1. Cook the farfalle in a large pot of boiling water until al dente. Drain, then transfer to a large serving bowl.
2. To make the balsamic glaze, in a small saucepan, bring the balsamic vinegar to a boil. Reduce heat and simmer until thickened (approximately 10 minutes).
3. Add the feta, strawberries and spinach to your serving bowl and generously season with salt and pepper. Toss to combine.
4. Drizzle with the balsamic glaze and garnish with almonds.

Et voilà! 

Gone are the days spent mulling over packed lunch ideas. With our tasty salad recipes, you can finally look forward to your 12 o’clock meal. Just make sure you write your name clearly over your tupperware because trust us when we say, you will be the subject of one or two envious stares.