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I am a Food & Travel Blogger for based in Abu Dhabi, UAE where I document my food and travel experiences in the world.

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Quick & Easy Office Lunch

Sometimes work really gets boring and you need to spice things up! – Make yourself a Quick & Easy Office Lunch!

Imagine a long hard day, with nothing but stress and phone calls and site visits. The mind immediately craves for getting back home on time, jumping on the couch with a cold bottle of bud, and tuning to the football match till you pass out. I agree with you, its all I can think of till 5.29pm! But when most of the time is spent on the couch, the only time spent in the kitchen is to trash the containers of the food that you just ordered, right?  As tendency calls for, majority of us “workaholics” are so tuned out after 2pm, after lunch. We’re either half dozing off on the keyboard, or scrolling aimlessly on Facebook for things we don’t really what we’re looking for. I’ve been there – many times. But it doesn’t have to be this way! *cue drum-roll*

The most exciting times of my life in an office are (atleast for me), when I get a bonus, when it’s the last day of the week, and definitely/especially/obviously/unquestionably/hell-yeah! lunch time!

After all the restaurant experiences I have been putting up lately, I though we’d shift our perspective to something healthy and extremely easy to pack the previous night. I know a couple of people who are going to think “Finally!”, and a couple more are going to think “Boring!”. Yes, it’s the simple, humble Quick ‘n Easy Office Lunch Salad – with a touch of gourmet!

Unless you are a die-hard fan of Subway, or very used to thinking about sliced cucumbers, tomatoes and onions on a bed of lettuce, please do me a favor and never ever Iceberg lettuce – it has no flavor, barely any nutrition and the most boring salad leaf to eat. If you’re not a fan of the kitchen, tossing up a salad is quick to make and an easy place to display your creativity. I always find myself rushing every morning, so I pre-pack my lunch the previous night.

What You’ll Need?

  • Handful of Unwashed Salad Leaves (Rocca, Baby Spinach, Lolo Rosso) – the choice is yours!
  • Your favorite protein (canned Tuna in Brine, Seared Tuna, Smoked Salmon, Chicken, etc)
  • Your favorite veggies (cucumber, tomatoes, onions, olives, etc.)
  • Your favorite dressing (Balsamic Vinaigrette, Italian, Caesar – if you’re not on a diet)
  • … That’s it!

What you need to do?

  • Make sure you don’t mix any ingredients. Just keep them separately in your office fridge until it’s lunch time.
  • When it’s lunch time, thoroughly wash the leaves twice and drain them
  • Mix your veggies with the leaves (if you like it that way)
  • Assemble the protein on top and pour your dressing over
  • …and Voilà!

What I do?

Personally speaking, I like simplicity and elegance in my meals. So I always stick to Tuna on a bed of Mixed Greens (or sometimes Rocca, for the peppery notes) with a Balsamic Vinaigrette. To complement this, I usually have a slice of Brie or Smoked Cheese on the side.

If you purchase a box of salad leaves (Rocca or Baby Spinach or Mixed Greens) for AED 10 (from your local supermarket), it will surely last you for 5 days of the week. The best brand I have seen around is Levarht.

Levarht Salad Leaves (Credits to Original Author)
Levarht Salad Leaves (Credits to Original Author)
Rocca Leaves
Rocca Leaves

For this particular post, let’s use Mixed Greens

Mixed Greens
Mixed Greens

This along with my favorite brand of Tuna – John West Tuna Chunks in Brine for around AED 15/3 tins.

John West Tuna Chunks in Brine
John West Tuna Chunks in Brine

And the dressing is as simple as mixing 1 part balsamic vinegar to 3 parts olive oil, seasoned with S&P.

Simple Balsamic Vinaigrette
Simple Balsamic Vinaigrette

And with around 30 AED, you’ve got lunch covered for the whole week!

Tuna on Mixed Greens with Balsamic (Quick & Easy)
Tuna on Mixed Greens with Balsamic (Quick & Easy)

Buon Appetito!

Any tips?

  • First and foremost, do NOT wash the leaves until you are going to eat it, or they will wilt.
  • Keep the ingredients refrigerated, so they stay fresh.
  • To cut the sodium in canned food, gently pass water through it and drain completely.
  • The only reason I use canned tuna is because it’s cheap(er) and easy(er) to consume.
  • Season your salad by adding salt & pepper in the dressing, not the other ingredients.

Hope you enjoyed reading this post. I’d love to hear about some interesting combination you have tried out!!

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