LUNCH-BOTTLE CHOP SALAD

Spring is finally here! It’s time to ditch the stodge and up the crunchy, raw veggie count in your daily meal plan – and there’s no better time to do it than lunchtime. Healthy eating is so much easier when you can plan and do all the work beforehand. Not that this lunch-bottle chop salad takes much work. Anything veggie-fresh you happen to have in your fridge can go into this salad. Start with a layer of plant protein like chickpeas or red kidney beans. Pour over vinaigrette made with our Cape Herb & Spice Lemon Pepper Shaker Seasoning, then layer the rest of the veggies. The legumes will bathe in the vinaigrette, getting nicer the longer the salad stands, whilst the rest of the ingredients stay crisp. Come lunchtime simply turn the whole bottle over onto a plate, grab a fork and dig in.