I highly recommend making a homemade lunch at least half of the week. Not only will you save a lot of money, you will likely save many calories and enjoy a more nutritious meal. One of my go-to packed lunches in warm weather is a summer salad. It’s easy to assemble, highly customizable, and you can include virtually every food group in one meal.
However, If you’re anything like me, you think the actual lettuce part of a salad is the most boring part. I always feel obligated to include lettuce in my salads, but I’m never really that happy about it. I also enjoy cold pasta salads, but am often disappointed in the lack of vegetables and other add-ins that are included. Enter my Shrimp & Corn Summer Salad. In each bite you will get some pasta and some greens, but neither dominates the meal. It’s delicious and refreshing, and will keep you energized throughout the entire afternoon. Try making this recipe soon, and let me know what you think!
Shrimp and Corn Summer Salad
Serves 4 – Great for leftovers!
Salad Ingredients:
2 swiss chard leaves, stalk removed, and sliced finely
1 red bell pepper, diced
2 cobs of yellow summer corn, kernels removed from the cob
2 cups of dry pasta – I used quinoa pasta
1 cup of small fresh mozzarella balls, halved
2 cups of frozen cooked & deveined shrimp, defrosted
Dressing Ingredients
1/2 lemon, juiced
4 TBSP extra virgin olive oil
2 TBSP red wine vinegar
Salt & pepper
Directions
Combine first 3 salad ingredients, raw, in a large bowl. Cook pasta according to directions, drain, and pour into bowl. The warm pasta will cook the vegetables just slightly to soften. Pour in dressing to taste, mix, and refrigerate for at least 1 hour. Add in shrimp and mozzarella, stir again, add more dressing if needed. Eat immediately, or even better, refrigerate for even longer to let the flavors come together. Lasts in the refrigerator for up to 3 days.
Healthy tip: When you bring your own lunch to work, don’t get stuck at your desk all day! Walk around the block for 15-20 mins before or after eating.