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Four Great Recipes for Eating a Healthy Lunch at Work

Four Great Recipes for Eating a Healthy Lunch at Work

Photograph by Eva O'Leary and Harry Griffin for Bloomberg Businessweek

Shaun Hergatt

Executive chef and principal, ESquared Hospitality

“I typically make a simple salad with lean fish—it’s healthy and keeps me feeling energetic throughout the afternoon. I always end with a ripe fruit to finish off with something sweet.”


Shaun’s Shrimp and Avocado Salad

6 large cooked shrimp

4 oz. young salad greens

½ diced avocado

8 cherry tomatoes, halved

6 endive leaves

½ diced apple



¼ cup olive oil

2 tbsp. fresh lemon juice

1 tsp. grain mustard

1 tsp. chopped chives

½ tsp. sugar

Pinch of salt

Pepper to taste


Bring the dressing, salad, and shrimp to work in three separate containers. Toss together and enjoy.


Tripp Wiggins

Co-founder, Cooking Planit

“We’re a lean startup, so the entire team works remotely from home, where it can be really easy to slack off and either eat something terrible for you or skip lunch altogether. I have a recurring calendar notification to remind me to eat, usually a salad with some protein, such as nuts.”


Tripp’s Pistachio Salad

½ cup shelled unsalted pistachios

4 oz. baby spinach

½ cup crumbled blue cheese



1 tbsp. finely chopped shallots

3 tbsp. balsamic vinegar

2 tsp. Dijon mustard

¼ cup extra-virgin olive oil

Pinch of black pepper and salt


Toast pistachios in a small sauté pan for 7–10 minutes. Mix dressing ingredients in the order listed. Toss with salad and cheese.


Liz Neumark

CEO, Great Performances Catering, author of Sylvia’s Table: Fresh, Seasonal Recipes From Our Farm to Your Family

“Farro has enough bite to maintain its integrity for three-plus days and travels well to work. Farro and eggplant together are satisfying without being too heavy for lunch. This 30-minute dish can be enjoyed either hot or at room temp.”


Liz’s Farro With Roasted Eggplant, Red Pepper, and Olives


1½ cups farro

1 eggplant, sliced

2 bell peppers, cored, seeded, and sliced

½ cup pitted and chopped kalamata olives



¼ cup olive oil

2 tbsp. fresh lemon juice


Simmer farro in a pot of water for 30 minutes. Roast eggplant and peppers, sprinkled with oil and salt, on a baking sheet at 400F for 10–15 minutes until browned; toss with farro and olives. Whisk lemon juice and oil; drizzle on farro and vegetables.


Janie Hoffman

CEO and founder, Mamma Chia

“I am a huge fan of keeping my lunches on the lighter side, so I’ll often just sip a nutrient-dense green smoothie.”


Janie’s Lunch Smoothie

1 cup frozen mango cubes

1 cup peeled, seeded, and chopped cucumber

2 tbsp. chia seeds or flaxseeds with 1 cup water

½ cup apple or tangerine juice (not from concentrate)

1 handful kale or baby spinach

2 tbsp. mint leaves

2 tbsp. parsley leaves

1 tbsp. lemon juice or apple cider vinegar

Pinch of cayenne pepper


Puree all ingredients in a blender until smooth; double the recipe for two lunches.

Cohen is the author of The Sex Diaries Project: What We're Saying About What We're Doing (John Wiley & Sons).

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