Haven Extras Winter 2019
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Does making your work lunch feel impossible because just making it out of the house in the morning is difficult enough? So you invariably opt for the easy way out: buying lunch – which is often less healthy, and always more expensive, than bringing your own to work. Try reaching for this book for inspiration on yummy, speedy salads to make in minutes – it’s guaranteed to make prepping a nutritious lunch a breeze. With 52 recipes (try a new one each week), it delivers a myriad of flavours from across the globe. Check out our Haven Food column for a Mexican-themed recipe to try.
Smith Street Books RRP $24.99
Chicken taco salad with jalapeno crema
Extracted from The 5-Minute Salad Lunchbox by Alexander Hart (see Haven Review)
Tex Mex in salad form! Queso fresco is a mild flavoured Mexican cheese, available at Latin grocers and some good supermarkets. Mild feta is the closest substitute if queso fresco is unavailable.
Handful of tortilla chips, roughly broken
1/2 avocado, diced
Juice of 1/2 lime
100g shredded cooked chicken
75g drained tinned sweet corn kernels
Large handful of cherry/grape/baby plum
30g queso fresco, crumbled
Small handful of coriander, roughly chopped
Jalapeno crema dressing
1 tablespoon lime juice
1 tablespoon Greek yoghurt
3 slices pickled jalapenos, finely chopped
Salt and freshly ground black pepper, to taste
- Place the tortilla chips in a small, airtight container.
- Toss the avocado in the lime juice. Add the remaining salad ingredients, then tip into your lunchbox.
- Combine the dressing ingredients in a small jar or container with a tight fitting lid.
- Pour the dressing over the salad just before serving and toss through the tortilla chips.
Any advice contained in this article is of a general nature only and does not take into account the objectives, financial situation or needs of any particular person. Therefore, before making any decision, you should consider the appropriateness of the advice with regard to those matters. Information in this article is correct as of the date of publication and is subject to change.