Registered dietitian Lauren O’Connor's lunch provides a good dose of vitamins C and K to fight free radicals, as well as lycopene, which may protect against certain cancers. She adds goat cheese since it has the creamy flavor you crave for less fat than cow's cheese.
Tote-it tip: This salad tastes better the longer it sits, so make it the night before and store it in the fridge until you are ready to eat (just pack the pita separately so it stays dry).
1/2 cucumber, sliced
1 medium tomato, sliced
1/4 cup crumbled semi-soft goat cheese
5 large basil leaves, chopped
2 teaspoons grapeseed oil
1/2 whole-wheat pita pocket
Combine first five ingredients and lemon juice to taste in a bowl and toss to distribute flavors. Keep in refrigerator and serve with pita on the side, or stuff salad into pita.
Nutrition score per serving: 290 calories, 14g fat (6g saturated), 31g carbs, 12g protein, 5g fiber