Get a healthy start on your week by creating lunches that won’t derail your best eating intentions. These 31 recipes will keep you on track!
If I’m being honest, lunch is often the meal I prioritize the least. Tpically (especially if there are no leftovers), it’s a haphazard, random compilation of whatever I can find lying around, eaten at 2pm…or later. Lunch is too often the “chopped liver” of our three daily meals, and sometimes we skip it or eat a protein bar and call it a day. Breakfast may get credited as the most important meal of the day, but lunch is a close runner-up and is the fuel needed to power through the day so we don’t succumb to the dreaded afternoon slump where we just want to face plant into our desks.
So in the spirit of resolving to put more thought into lunch, and eating healthily, here are 31 virtuous (but still totally yummy) lunch recipes to help you stay on track all week long.
Bold Thai flavors like coconut, ginger, and lemongrass lend mega flavor to this light and crunchy salad, and fresh mint, cilantro, and lime make it pop.
from Chelsea’s Messy Apron
You won’t miss the carnitas in these filling taco bowls made with roasted sweet potato, and don’t even get us started on that hot sauce and lime crema that gets drizzled on top!
from Lexi’s Clean Kitchen
This easy, chopped BBQ chicken salad is loaded with healthy veggies and lean protein, and dressed up with a lighter cilantro ranch dressing.
from Pinch of Yum
These heavenly, healthy bowls are like the ultimate Greek salad (on steroids). Start with a bed of kale or spinach and top it with quinoa, cucumbers, red onion, olives, pepperoncini, feta, avocado, and hummus, drizzle with lemon juice, and top with the most addictive roasted red pepper sauce.
This simple but totally flavorful shrimp salad makes the perfect meal-prep meal for lunch thanks to pan-seared citrus-flavored shrimp, creamy avocado, and the crunch of sliced almonds.
from Spoon Fork Bacon
Healthy and filling, this protein-packed chickpea salad is a delicious, vegetarian spin on a tuna salad sandwich but it’s wonderfully versatile. Enjoy as a sandwich, lettuce wraps, or in a salad.
This healthy Mediterranean quinoa salad with feta makes for a simple lunch, thanks to pantry staples like chickpeas, roasted red bell peppers, Kalamata olives. It’s vegetarian but full of lots of healthy protein from the chickpeas and quinoa.
from My Kitchen Love
BLTs are the anthem of summer, as far as sandwiches are concerned, but who says you can’t enjoy them all year-round, or as a salad? This one is made extra hearty thanks to brown rice, and it gets topped with the creamiest avocado lime dressing.
from Little Spice Jar
These lemon roasted salmon bowls with broccolini and sweet potatoes are worthy of a meal at one of your favorite restaurants, and all you need is 15 minutes of prep!
Inspired by the famous salad at La Scala, in Beverly Hills, this Italian chopped salad, loaded with salami, roasted red peppers, chickpeas, and Parm is the stuff power lunch dreams are made of.
from 40 Aprons
This riff on a Greek sampler has all of the staples: baked chicken, tabbouleh made with cauliflower rice (genius), hummus, kalamata olives, and a creamy, refreshing tzatziki sauce. We could totally eat this one every day.
from Ambitious Kitchen
These healthy sandwiches are packed with flavor, and they’re also a breeze to make — simply bake your chicken and make your pesto in advance and you’re good to go!
from How Sweet Eats
Two words: Roasted chickpeas. Those alone are reason enough to make these easy pitas. Make your own whole wheat pita ahead of time if you want, but you can totally use store-bought. Just swoosh your favorite hummus on one, sprinkle with garlicky, paprika-roasted chickpeas, and top with tomatoes, feta, a pinch of fresh herbs, and you’ve got yourself one stellar, healthy vegetarian lunch.
from My Food Story
Satisfy your takeout cravings and have lunch taken care of all week with these nutritious and easy meal prep boxes (which only require 10 minutes of prep)!
Garlic and herb-loaded cream cheese + all the green veggies makes this sandwich a winner. PB&J what?
from Gimme Some Oven
Skip the lines at Chipotle, save your dough, and make these healthier, yummier burrito bowls instead (and use as much guac as your heart desires)!
from Eating Bird Food
These vegan bowls are super delicious and satisfying, whether you’re a vegan, vegetarian, or carnivore!
from Shared Appetite
Take a vacay from your standard old tuna routine and channel the Mediterranean with these light wraps, featuring a zesty Israeli salad and refreshing tzatziki.
from Joyful Healthy Eats
You can still have all of the creamy goodness and flavor you love about chicken salad, without the calorie-laden mayo. This version is lightened up with a lemony, mustardy Greek yogurt, and is studded with grapes, pecans, and green onions, without the usual side of guilt.
from Destination Delish
Lunch meal prep couldn’t be easier when all you need is 20 minutes and some good tupperware! These tasty bowls feature ground beef cooked in a sweet sesame soy sauce, with brown rice and crisp cucumbers.
Sheet pan roasted chicken breasts, butternut squash and red onion is served with black beans, brown rice and guacamole, making this a healthy and easy lunch you can throw together pretty quickly.
from Alexandra’s Kitchen
There’s nothing more satisfying than remembering you have homemade leftover soup for lunch. Make this ultra comforting cabbage soup (which makes a TON of leftovers) on a Sunday, and sail through your week!
from Food Faith Fitness
These easy make-ahead bowls with cauliflower rice and a healthier take on peanut sauce are full of protein and not full of carbs, so you can start the new year off on the right foot!
from How Sweet Eats
These super healthy Greek-flavored lettuce cups come together in just 30 minutes, which means you’ll probably wanna make them on a weekly basis. Also, the avocado tzatziki is a total game changer.
from Table for Two
This tuna salad is a refreshing departure from the classic standby. Studded with red onions, kalamata olives, sundried tomatoes, feta, and great northern beans, it’s singing with vibrant Mediterranean flavors, and is completely mayo-free!
from Simply Delicious
This chicken and broccoli noodle salad is bursting with flavor from honey, soy, and sesame, and is totally delicious eaten hot or cold.
Slay your work week with this protein-packed salad kale and quinoa salad with baked garlic shrimp. Hearty and nutritious, with pops of antioxidant sweetness, it puts all things super into the epitome of a super, superfood salad.
from Lindsey Eats
This classic French salad is loaded with healthy veggies and protein, and drizzled with the best creamy, herbaceous, mustardy vinaigrette.
from Sweet Peas and Saffron
You can’t beat a no-cook lunch you can throw together in 20 minutes! This healthy bento box features chicken, Greek salad, tzatziki, and pita bread and is perfect for weekly meal prep.
You don’t have to be a knife-ninja or sushi expert to make a killer poke bowl, and this recipe is proof. Fresh Ahi tuna, mango, and avocado lie on a bed of spring greens that are tossed with the easiest 3-ingredient dressing, making for a colorful and flavorful salad you won’t be able to get enough of.
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats.
Citrus Shrimp and Avocado Salad
- 1 pound medium Pan-Seared Citrus Shrimp , (I use 31/40 shrimp)
- 8 cups greens , (such as arugula, spinach, or spring mix)
- Fruity or lemon-flavored extra virgin olive oil
- Juice of 1/2 lemon or 1/2 orange
- 1 avocado , sliced or diced
- 1 shallot , minced
- 4 ounces sliced almonds , toasted
- Kosher salt and freshly ground black pepper
- Prepare the recipe for the Pan-Seared Citrus Shrimp, or gently warm the leftover shrimp. Or, if you prefer, serve the shrimp chilled.
- Toss the shrimp with the salad greens in a large bowl.
- Lightly drizzle with olive oil, and if desired, some of the sauce remaining from the shrimp with a generous squeeze of citrus, and toss lightly to coat.
- Add the avocado, shallots and sliced almonds and then season with kosher salt and freshly ground black pepper and serve.
- Use some of the citrus sauce from the shrimp as a double duty dressing.
- Or, if you don't have enough sauce for the dressing, simply use a good extra virgin olive oil (I like the lemon flavored varieties) with an additional squeeze of citrus.
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