This is a wonderful and simple lunch for one. I am often rushing from one place to the next during the day, or home cooking and working on recipes for this blog and cooking classes all the while grazing on food. I admit I have a hard time sitting down to a nice lunch. But when I do, I feel more calm and collected. I try to just eat the meal. Not check my email, Instagram account or Facebook. I try not to multitask. This is not easy for me. At all. I rarely make it through the meal just sitting there focused on the meal. But I strive to. One day I hope to be better at it.
If lunch is not a solo occasion, this recipe is easy enough to double or quadruple. But even if you are having lunch for one, taking the time to make yourself a beautiful and healthy lunch is a great way to love yourself and we all deserve it, even if know one else is around to notice or enjoy it with you.
I fell in love with watermelon radishes when we lived in California and I was so happy to see them at my local market this week. Watermelon radishes are less peppery and pungent than other radish varieties and have a mild sweet and peppery taste – and they are oh so pretty. Radishes are a great source of vitamins and minerals, they aid in digestion and can help fight off colds. The crunch and slight peppery flavor is a great addition to a salad.
I teach a cooking class to 6th and 7th graders and this week as part of a snack for them, I set out a plate of thinly sliced watermelon radishes. I had not idea what the reaction would be and I was so impressed with these kids because they all tried one. Some loved them and some not so much. The plate was empty by the time we were ready to clean up.
The egg on top is a nice addition to a heartier lunch, but totally optional. Pasture raised eggs are packed full of good nutrients. While the egg white has protein, the yolk is where all the goods are. And by goods I mean vitamins and nutrients that your body needs to thrive, such as fat-soluble vitamins A, D, E and K, as well as calcium and B vitamins. Adding an egg to a salad is a great way to get added nutrients and to feel satiated. I boil my eggs for 10 minutes and that is perfect for me. I like them just hard boiled. If you see a light green on the edge of the yolk, you boiled it too long.
Enjoy your lunch for one or double the recipe and invite a friend over. Another favorite salad recipe of mine is this grapefruit, avocado and watercress salad. This artichoke soup is also great for lunch.
- 8-10 paper thin slices of watermelon radish
- 2 cups lettuce, washed and dried
- 1/4 avocado, sliced thin
- 2 tbsp mint leaves
- 1-2 tbsp lemon vinaigrette
- 1 tbsp balsamic vinegar
- 1 tbsp lemon juice (about half a lemon)
- 1/4 tsp sea salt
- 2 tbsp olive oil
- 1 pasture raised egg
Arrange radishes along the edge of a plate or bowl. Add lettuce to the center. Add avocado and mint leaves. Pour vinaigrette over top and toss lightly.
Add everything but the olive oil to a bowl. Whisk. Slowly pour in the olive oil, whisking continuously until smooth and emulsified.
In a medium saucepan 3/4 filled with water boil water. Carefully add the egg to the boiling water and boil for 10 minutes. Take egg out and place in a bowl of cold water to stop the cooking. Peel, cut in half and place on top of salad