On Monday and Tuesday of this week I brought leftover chicken and white bean soup which I made a big pot of on Sunday. Now that the leftovers have all been devoured I had to get a little creative with the rest of the week. I have tons of stuff in the fridge so it wasn't difficult to find a few options.
I happen to have 2 beautifully ripe avocados sitting out so I started with that, along with a gorgeous yellow heirloom tomato. And what goes better with a gorgeous heirloom tomato than fresh mozz? That's right, nothing.
So the first part of lunch is a simple salad of mixed greens (baby kale, arugula, spinach), topped with tomato, fresh mozz, and avocado chunks. I brought a small container of olive oil and balsamic to dress it at work.
The second part of my meal used up the rest of the avocado and worked in some protein and whole grains. For this I made a simple sando, whole wheat bread, a little spicy brown mustard, smashed avocado, and oven roasted turkey - so simple and so good!
Hopefully this serves as a little inspiration to whip up a healthful lunch based on ingredients you already have and need to use up! Happy Wednesday!