Tired of trying to figure out what to pack for lunch, looking to avoid takeout but don’t want another soggy sandwich or salad? This week's blog is for you!

Whether you’re packing a meal for the office, prepping for a road trip, or planning a sunny spring picnic, these easy recipes will help you celebrate the best of the season. Skip the soggy lettuce and enjoy crisp, fresh vegetables packed with flavour and nutrients.

Say goodbye to boring lunches and hello to fresh flavour, fast prep, and happy eating, wherever your day takes you.

Happy Cooking!

Potato Asparagus Salad with Lentils and Lemon Vinaigrette

Created By: Susan Pridmore

Springtime potato asparagus salad made into a satisfying lunch with lentils and radishes.

Tip: Don't over-toss this salad—potatoes will become mushy.

Ingredients

Salad

• ¾ cup uncooked French Green Lentils (1 ½ cups cooked)
• 1 tsp kosher salt, or ½ tsp table salt
• 1 lb asparagus, trimmed*
• 1 lb potatoes, unpeeled, cut into chunks*
• 5-6 radishes, trimmed and thinly sliced
• ¼ cup thinly sliced fresh mint
• ¼ tsp freshly ground black pepper

Lemon Vinaigrette

• ¼ cup white wine vinegar
• 2 tbsp Dijon mustard
• 1 tsp garlic paste or minced garlic
• ½ tsp kosher salt
• ¼ tsp black pepper
• 2 tbsp lemon juice
• ½ cup extra virgin olive oil

Instructions

1. Cook lentils according to package instructions (typically 40–45 minutes simmer). Canned lentils can be used instead.
2. Roast asparagus at 400˚F for 10 minutes. Slice into 1-inch pieces.
3. Boil potatoes in salted water until tender (about 10 minutes). Drain.
4. Combine radishes, mint, potatoes, asparagus, and lentils in a large bowl.
5. Whisk all vinaigrette ingredients except olive oil, then whisk in oil.
6. Pour half of the vinaigrette over salad and gently toss.
7. Let sit for 10 minutes. Add more vinaigrette to taste before serving.
8. Serve at room temperature.

Asparagus Pasta Salad with Italian Dressing

Created By: Just A Taste

Skip store-bought and try this fresh pasta salad tossed in homemade Italian dressing.

Ingredients

Dressing

• ⅓ cup red wine vinegar
• 2 tsp lemon juice
• 1½ tsp minced garlic
• 1 tsp sugar
• 2 tsp dried oregano
• ½ tsp red pepper flakes (optional)
• ½ cup extra virgin olive oil

Salad

• 1 lb asparagus*
• 2½ cups uncooked pasta (penne or rotini)
• ⅔ cup sliced red onions
• 1½ cups diced cherry tomatoes*
• ⅔ cup shredded Parmesan cheese

Instructions

1. Whisk dressing ingredients together. Set aside.
2. Trim asparagus and cut into 1-inch pieces.
3. Boil pasta until al dente, then add asparagus and cook 1 more minute. Drain and rinse.
4. Combine pasta, asparagus, onions, and tomatoes in a bowl. Toss with dressing. Refrigerate at least 3 hours.
5. Stir in Parmesan cheese before serving. Enjoy cold or at room temp.

Easy Beet Cucumber Salad

Created By: Jessica LaRoche

A simple, flavourful salad that keeps well and brightens up lunch.

Ingredients

• 3 small-medium red or golden beets*
• 1 cucumber, sliced or cubed*
• ½ small red onion, sliced or cubed
• ⅓ cup fresh mint
• ¼ cup fresh dill
• ¼ cup pumpkin seeds

Lemon Dijon Dressing

• 3 tbsp lemon juice
• 2 tbsp Dijon mustard
• 1 tbsp maple syrup*
• 1 tbsp nutritional yeast (optional)
• 1 small clove garlic, crushed
• 1 tsp tahini or 1–3 tbsp olive oil (optional)
• Salt and pepper to taste

Instructions

1. Roast or boil unpeeled beets until tender. Cool, peel, slice or dice.
2. Whisk all dressing ingredients together. Adjust to taste.
3. To serve, layer beets, cucumber, herbs, and onion. Drizzle dressing over. Alternatively, toss all together (will turn pink).

Notes: Make ahead and store for 3–4 days. Keep dressing separate until ready to serve. Great for meal prep!