Romaine Chopped Salad
Vitamin B-rich hazelnuts add crunch to this simple dish.
“This healthy lunch features healthy fats like avocado and olive oil and an umami-packed dressing,” says Seattle-based chef Dana Tough of ChefSteps. “For those who want a heartier lunch, use more of the vinaigrette,” he notes.
In a bowl, make the vinaigrette by mixing together the olive oil and Carolina gold bbq sauce. Place in a small, airtight container.
In a separate container, combine the romaine lettuce, hazelnuts, and avocado. Place the unpeeled egg and feta in another container and store everything in the fridge.
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Peel the egg and cut it in half. Transfer the salad to a serving plate or bowl and top with feta and egg. Season with dressing, salt, and pepper as desired.