This romaine salad is refreshing and crunchy to the bite, filled with freshly diced bell pepper, roasted sunflower seeds, sliced olives, and shredded Parmesan cheese. If you’re looking for the perfect lunch salad, you can stop. You’ve found it!
Mr. Savory Tooth and I have been looking for something that’s (a) healthy, (b) won’t get sick of, (c) suitable for weekday lunch at work. This salad meets all three criteria. It’s healthy and full of fresh ingredients, is something we look forward to each weekday for lunch, and is easy to make a batch ahead of time. We typically make four salads at once (takes 15 minutes with the both of us working together) and that covers two workdays. Fast, easy, and healthy! These salads are great because they’re not too rich or hearty, so it’s something you can eat every day without getting tired of and helps you avoid the post-lunch food coma/slump.
Feel free to make substitutes to this recipe. You can treat it as a template. The basil can easily be omitted or substituted for various herbs you have lying around, and I often substitute the chicken for salmon. It’s easy to change things up if you get bored.
The salad is also very aesthetically pleasing when you mix up all of the ingredients. Lots of green, red, black, and white! In fact, I’ve had my co-workers inquire about my “deliciously-looking salads.”
The salad that you can eat every single day: crunchy basil romaine salad
This romaine salad is refreshing and crunchy to the bite, filled with freshly diced bell pepper, roasted sunflower seeds, sliced olives, and shredded Parmesan cheese.
- 3 heads of Romaine lettuce chopped
- 20 fresh whole basil leaves
- 12 ounces grilled chicken strips other options that work well: canned salmon and baked tofu
- 4 ounces sliced olives
- 1 large bell pepper red, orange, or yellow, diced
- roasted sunflower seeds to taste
- shredded Parmesan cheese to taste
- balsamic or citrus vinaigrette dressing to taste
Distribute all of the ingredients evenly amongst 4 salad bowls. For the sunflower seeds and Parmesan cheese, grab a small handful to toss into each bowl. For the dressing, add about 2-3 tablespoons per bowl.
When ready to serve, toss the salad to fully mix all of the ingredients.