Give this salad by author of Modern Lunch, Allison Day, a try! It has diverse yet complementary tastes, textures, and colors you'll adore.

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Recipe by: Allison Day, Modern Lunch,
Serves: 4
Prep Time: Quick & Easy


½ cup lemon juice, 500 ml

½ cup pinehedge plain yogurt, plastic tub

¼ cup extra virgin olive oil

1 tbsp. ayur masala curry powder

½ tsp. salt, fine grey sea salt

¼ tsp. garlic, minced

1 cup fresh shelled or frozen green peas

1 bulb, cored, shaved or sliced organic fennel

1 head, cored and shredded organic radicchio

2, shaved or grated organic carrots, orange bunched

½ cup fresh herbs of choice (basil, parsley, mint)

1 cup parmesan, grated

4 Servings protein of choice (see lunch note)

wedges organic lemon

4 cups baby arugula

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  • For the dressing, to a small bowl add the lemon juice, yogurt, olive oil, curry powder, salt, minced garlic, and pepper to taste, and whisk until fully combined. Store in an airtight container in the refrigerator until you are ready to assemble the salad jars.

  • To assemble the salad, divide dressing among 4 large jars. Top with the salad ingredients in the order listed. Seal and refrigerate, or take to go immediately.
  • Keep your jar chilled in the work refrigerator or with a cooler pack in your lunch bag. To serve, remove the lemon, shake up the jar, and then squeeze the lemon over top and enjoy. Or toss the salad in a serving bowl, season with the lemon, and then eat.


  • Lunch Note: Protein keeps you fuller for longer, making it a must-have addition in my jar meals. Chicken, salmon, tuna, hard-boiled eggs, or canned white beans are what I reach for to bulk up this salad.