15 Easy Cold Lunch Ideas

Caprese Salad with Mozzarella and Tomatoes

This classic Italian salad is refreshing, simple, and perfect for a light lunch.

Ingredients:

• 8 oz fresh mozzarella, sliced
• 3 ripe tomatoes, sliced
• Fresh basil leaves
• 2 tbsp olive oil
• Salt and pepper to taste

Cooking method:

1. Arrange the tomato and mozzarella slices alternately on a serving platter.
2. Tuck basil leaves between the slices.
3. Drizzle olive oil over the salad, and season with salt and pepper.
4. Serve immediately or refrigerate for up to an hour to meld flavors.

Quinoa and Black Bean Salad

A protein-packed salad that’s great for meal prep and full of flavor.

Ingredients:

• 1 cup quinoa, cooked
• 1 can black beans, drained and rinsed
• 1 red bell pepper, diced
• 1/2 cup corn kernels
• 1/4 cup chopped cilantro
• Juice of 1 lime
• Salt and pepper to taste

Cooking method:

1. In a large bowl, combine cooked quinoa, black beans, bell pepper, corn, and cilantro.
2. Squeeze lime juice over the salad, and season with salt and pepper.
3. Toss well to combine all ingredients.
4. Chill in the fridge before serving.

Greek Yogurt Chicken Salad

A healthier twist on the classic chicken salad, perfect for sandwiches or on its own.

Ingredients:

• 2 cups cooked chicken breast, shredded
• 1/2 cup Greek yogurt
• 1/4 cup mayonnaise
• 1/2 cup grapes, halved
• 1/4 cup chopped celery
• 1/4 cup chopped pecans
• Salt and pepper to taste

Cooking method:

1. In a large bowl, mix Greek yogurt and mayonnaise until smooth.
2. Add shredded chicken, grapes, celery, and pecans to the bowl.
3. Season with salt and pepper, then mix thoroughly.
4. Serve immediately or chill in the fridge for later use.

Mediterranean Couscous Salad

A vibrant and filling salad with a zesty kick that brings the taste of the Mediterranean to your lunchbox.

Ingredients:

• 1 cup couscous, cooked
• 1/2 cup cherry tomatoes, halved
• 1/2 cup cucumber, diced
• 1/4 cup crumbled feta cheese
• 1/4 cup black olives, sliced
• 3 tbsp olive oil
• 2 tbsp lemon juice
• Salt and pepper to taste

Cooking method:

1. In a bowl, combine cooked couscous, cherry tomatoes, cucumber, feta, and olives.
2. In a small jar, mix olive oil and lemon juice, then pour over the salad.
3. Season with salt and pepper, and gently toss the ingredients together.
4. Serve chilled or at room temperature.

Tuna and White Bean Salad

This hearty salad combines protein-rich tuna with creamy white beans for a satisfying meal.

Ingredients:

• 1 can tuna, drained
• 1 can white beans, drained and rinsed
• 1/4 red onion, thinly sliced
• 1/4 cup chopped parsley
• 3 tbsp olive oil
• 1 tbsp red wine vinegar
• Salt and pepper to taste

Cooking method:

1. In a mixing bowl, combine tuna, white beans, red onion, and parsley.
2. In a separate cup, whisk together olive oil and red wine vinegar.
3. Pour dressing over the salad, and season with salt and pepper.
4. Gently toss and serve immediately.

Hummus and Veggie Wrap

A vegan-friendly lunch idea that's delicious and packed with nutrients.

Ingredients:

• 4 large whole-wheat tortillas
• 1 cup hummus
• 1 red bell pepper, julienned
• 1 cucumber, thinly sliced
• 1 carrot, grated
• A handful of spinach leaves

Cooking method:

1. Spread hummus evenly over each tortilla.
2. Layer bell pepper, cucumber, carrot, and spinach leaves on top.
3. Roll each tortilla tightly and slice in half.
4. Serve immediately or wrap in foil for later.

Asian Noodle Salad

An easy-to-make salad with a delightful mix of flavors and textures from fresh vegetables and noodles.

Ingredients:

• 8 oz rice noodles, cooked
• 1 cup shredded cabbage
• 1/2 cup grated carrot
• 1/4 cup chopped peanuts
• 2 green onions, sliced
• 3 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp rice vinegar

Cooking method:

1. In a large bowl, mix cooked noodles, cabbage, carrot, peanuts, and green onions.
2. In a small bowl, whisk together soy sauce, sesame oil, and rice vinegar.
3. Pour dressing over the noodle salad and toss gently.
4. Serve chilled or at room temperature.

Avocado and Egg Salad

A creamy and nutritious twist on the traditional egg salad, perfect for sandwiches or lettuce wraps.

Ingredients:

• 4 hard-boiled eggs, chopped
• 2 avocados, diced
• 1 tbsp lemon juice
• 2 tbsp mayonnaise
• Salt and pepper to taste

Cooking method:

1. In a bowl, combine chopped eggs and diced avocados.
2. Add lemon juice, mayonnaise, salt, and pepper.
3. Mix gently until well-combined.
4. Serve immediately on bread or in lettuce cups.

Lentil and Feta Salad

A wholesome salad that's rich in flavor and ideal for a nutritious lunch.

Ingredients:

• 1 cup cooked lentils
• 1/2 cup crumbled feta cheese
• 1/2 cup cherry tomatoes, halved
• 1/4 cup chopped fresh mint
• 2 tbsp olive oil
• 1 tbsp red wine vinegar
• Salt and pepper to taste

Cooking method:

1. In a bowl, combine cooked lentils, feta cheese, cherry tomatoes, and mint.
2. In another bowl, whisk together olive oil and red wine vinegar.
3. Drizzle dressing over the salad and season with salt and pepper.
4. Toss gently and serve.

Roasted Vegetable and Quinoa Bowl

A versatile and colorful dish that is both filling and packed with nutrients.

Ingredients:

• 1 cup cooked quinoa
• 1 zucchini, sliced
• 1 red bell pepper, sliced
• 1/2 cup cherry tomatoes
• 1 tbsp olive oil
• Salt and pepper to taste

Cooking method:

1. Preheat oven to 400°F (200°C).
2. Toss zucchini, red bell pepper, and cherry tomatoes with olive oil, salt, and pepper.
3. Spread vegetables on a baking sheet and roast for 20 minutes.
4. Serve roasted vegetables over cooked quinoa.

These recipes offer a variety of flavors and ingredients that cater to different tastes and dietary preferences, making them perfect for anyone looking for easy and delicious cold lunch options.