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Being the CEO of a business often means long hours—arriving at work early and leaving late in the evening. This kind of schedule leaves little room for prepping a healthy lunch. That’s why Trevor Connor, CEO of The Paleo Diet®, created a healthy, quick lunch salad recipe that helps him stay fueled and nourished while leading the company.
Meal prepping is a lifesaver when it comes to getting ready for a week’s worth of work lunches. To get the most out of your meal prep, it’s important to know how to properly store your ingredients. Certain produce items, like leafy greens and berries, stay fresh longer in the fridge, while meats and heartier vegetables can be pre-portioned and frozen for later use.
The right storage container is also important for not leaching harmful chemicals into your food. We suggest materials like glass, stainless steel, or silicone, depending on your storage needs.
This recipe is just an example of Trevor’s typical go-to salad, though it changes based on whatever is easiest for him. If he grills steak on Monday, he’ll set some aside to use in a quick lunch salad later in the week. For greens, he chooses depending on whichever one he’s in the mood for, such as arugula or romaine. When it comes to the dressing, it’s not always 100% Paleo, but he finds one that’s close enough and counts it as his 15% non-Paleo food for the week. After all, convenience is key when you’re running a business.
TIPS:
- You can make homemade Paleo Ranch or Paleo Italian Dressing to toss with this quick lunch salad. Better yet, see our tips on how to mix and match ingredients for your own vinaigrette variation.
- Massaging kale helps make the leaves more tender and less bitter in taste. After chopping, squeeze and rub the leaves with olive oil or lemon juice until they soften and start to look wilted—but not too wilted, that will make the texture rubbery.
- If you don’t have a large enough bowl to adequately toss the salad, find a large plate to cover the top, then flip the bowl over and shake until the ingredients are well combined.
Dietary Restrictions: Autoimmune Protocol (AIP) omissions and substitutions are listed in the recipe ingredients.
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Quick Lunch Salad from the CEO of The Paleo Diet
- Recipe by: Trevor Connor, M.S.
- Serves: 1
- Meal: Lunch
- Serves: 1
- Prep Time: 5 minutes
- Total Time: 5 minutes
Ingredients
1 bunch kale, washed
1 grilled chicken breasts
1 1/2 cups mixed vegetables, chopped
1 avocado, cubed
2 tbsp Paleo salad dressing of choice (AIP - choose an AIP-friendly dressing)
Directions
On a clean cutting board, chop kale into bite-sized pieces and place in a large bowl.
Reheat chicken in a microwave or oven until the center is warm. Cut into bite-sized cubes and add to bowl with kale. Add mixed vegetables.
Top with avocado and dressing and toss to combine. Enjoy immediately.
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