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1. Chicken Avocado Bowl

Serves 4 

  • 2 chicken breasts, cooked, cooled, and shredded or chopped 

  • 2 large avocados, roughly mashed

  • ¼ cup chopped fresh chives

  • One handful of cilantro, chopped 

  • Juice of 1 lime

  • 1 teaspoon paprika 

  • Salt and pepper to taste

  • One handful of greens, chopped 

  • 2 cucumbers, halved lengthwise


1.In a large bowl, add the chicken, greens, cucumber, avocado, cilantro, and chives; combine well

2.Add the lime juice and combine with paprika, pepper and  salt. Mix to combine.


2. Grain Free Poke Bowl

Serves 2

  • ½ pound sushi-grade salmon, cut into 1-inch cubes

  • 2 or 3 scallions, thinly sliced

  • 1 ripe avocado, chopped 

  • 4 cups greens, chopped 

  • 1 cup cucumber, sliced 

  • 1/2 cup shredded carrots 

  • 2 tablespoons coconut aminos

  • 1 teaspoon rice vinegar

  • 1 teaspoon sesame oil

  • 1 teaspoon sesame seeds

  • ½ teaspoon red pepper flakes

  • 2 cups organic kale or organic green salad blend 

  • Salt and pepper to taste 


  1. In a medium bowl, whisk together the coconut aminos, vinegar, oil, sesame seeds, and red pepper flakes.

  2. Add the salmon and scallions and gently stir to dress the salmon. Set aside to marinate for 5 minutes.

  3. 2.Meanwhile, pit, peel, and cube the avocado into chunks the size of the salmon. Add to the bowl and mix gently.

  4. To serve, divide the kale between two bowls.

  5. Top with the poke and sliced cucumber, carrots, avocado

3. Grapefruit Salmon Summer Salad

Serves 2


  • 1 can wild salmon  

  • 2 cups romaine lettuce 

  • 1 avocado, pitted, peeled, and cut into small cubes

  • 1 pink grapefruit, sliced and peeled 

  • Goat cheese 

  • 2 tablespoons olive  oil

  • 1 tablespoon fresh grapefruit juice

  • 1 tablespoon lemon juice

  • Salt and pepper to taste 


1. In two lunch containers, add lettuce then layer the salmon, avocado, grapefruit, and goat cheese. 

2.In a small bowl, whisk together the oil, grapefruit juice, and lemon juice and season with salt and pepper.

3.Drizzle the dressing on top and enjoy!


4. Sun-dried Tomato Turkey Burgers with a salad 

Serves 3-4

  • 1 pound organic ground turkey or chicken meat

  • 3 tablespoons sun-dried tomatoes 

  • 1 teaspoon extra virgin olive oil 

  • 1 tablespoon balsamic vinegar

  • 2–3 tablespoons fresh basil, chopped 

  • 1 clove garlic, minced 

  • 1 ½ teaspoon Dijon mustard 

  • Salt and pepper to taste 

  • Simple green salad with spinach or romaine, tomatoes, onion and cucumber 


  • In a medium bowl, combine  all ingredients and  form into 4 patties. 

  • Grill or pan-sear, about 8 minutes and serve over salad



5. Loaded Salmon or Tuna  Salad

Serves 2


  • 1 (6-ounce) can wild salmon or tuna , drained

  • 1 tablespoon whole-grain Dijon mustard

  • 4 tablespoons olive oil

  • 1/2 juice of a lemon 

  • 1 tablespoon capers

  • 1 tablespoon chopped shallot

  • 1 tablespoon chopped fresh dill

  • 1 tablespoon champagne vinegar

  • To taste salt and freshly ground black pepper

  • 4 cups greens 


  1. In a medium bowl, break up the salmon with a fork. Add the, mustard, 1 tbsp  oil, the capers, lemon juice shallot, dill and mix.

  2. In a salad bowl, whisk together the vinegar and remaining 3 tbsp oil until blended .

  3. Season with salt and pepper.

  4.  Add the salad greens and toss to coat in the dressing.

  5. Divide the greens between containers  and top with the salmon salad

NTG Lunch Box Meal Ideas: Project
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