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Work Lunch: Salmon, Artichoke & Spinach Salad

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It sounds fancy, but in reality it’s one of the simplest things you can throw together to take into work with you for lunch.

Why?  It’s best prepared with leftovers!  So the next time you have salmon left over from a meal – seasoned or unseasoned – shred it and toss it in with the following ingredients for an easy and, most importantly, healthy light lunch at the office.

We used salmon and sweet potato in this recipe as we had some over from a previous meal. You could substitute salmon for chicken, or any other meat or seafood you have to hand.

Ingredients:

Leftover salmon, in whatever quantity available

Leftover roasted sweet potato

Baby Spinach

Artichoke

Avocado

Sun dried tomato

Cucumber

Preparation:

  1. Throw a few handfuls of baby spinach in a salad bowl
  2. Add some chopped artichoke and sun dried tomato (tinned or from a jar work best)
  3. Slice and add some cucumber
  4. Peel, slice and add whatever quantity of avocado you fancy*
  5. Add the leftover sweet potato and salmon
  6. Drizzle a couple of teaspoons of the juice from the artichoke or sun dried tomato jar as a quick and easy dressing
  7. Toss well, store in a tupperware container and you’re good to go!

* Be sure to prepare and add the avocado towards the end before tossing in with the juice, to avoid browning

Cook’s Tip

If you’d like to make this recipe extra swanky, sprinkle a handful of homemade roasted nuts and seeds over the top for an extra crunch and omega boost.

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