I love green salads and will typically take one for lunch every day, but they do get old after a while. Especially during a Whole30, when variety can be the difference between completing 30 days with minimal stress or falling face first into a box of doughnuts. Another one of my lunch staples is chicken, egg, or turkey salad made with homemade mayonnaise, and instead of the same old bed of greens, one day I decided to change it up by using a fresh bell pepper as a “bowl” – and this lovely little lunch was born!
WHAT YOU NEED:
serves one, but easily multiplied
all ingredients are to taste
1 bell pepper (any color, pick your favorite)
grilled turkey breast, chopped
diced apple (I used about two wedges of a cored and sliced honeycrisp apple)
dried currents or cherries (no sugar added)
salt and pepper
WHAT YOU DO:
Basically, dump everything into a bowl and mix well. Taste and adjust seasonings as necessary. Cut off the top of your bell pepper and scoop out the ribs and seeds, making a nice “bowl”. Hint: when picking out a bell pepper, find one with a relatively flat bottom that will stand on it’s own as your “bowl”. Fill your pepper bowl with salad and voila!
Although it’s nice to use a bell pepper to stand up, it’s not strictly necessary and to be honest, it was more for presentation than anything else. You can always just slice up your bell pepper into thick strips and “scoop” your salad into them. While I did throw the entire turkey filled pepper into a tupperware and took it to work a is, I ended up cutting the pepper into scoops and eating it that way.
If you’re taking this to work for lunch, as I did, I’d also recommend bringing some additional snacks as a supplement. I packed baby carrots and some macadamia nuts for the extra veggies and protein. In any case, this was a delicious change to my tried and true “grilled chicken breast over mixed salad” lunches.
Plus, it just looks so pretty!