10 Anti-Inflammatory Lunch Recipes for the DASH Diet

Chickpea Salad:

Ingredients: Chickpeas, cucumber, cherry tomatoes, red onion, Kalamata olives, feta cheese, olive oil, lemon juice, garlic, fresh herbs (such as parsley or basil).

Quinoa Bowl:

Grilled or baked salmon, cooked quinoa, steamed broccoli, diced avocado, cherry tomatoes, lemon wedges, olive oil, balsamic vinegar.

Lentil Soup:

Red lentils, vegetable broth, onion, carrots, celery, garlic, turmeric, cumin, ginger, black pepper, coconut milk.

Turkey Wrap:

Whole-grain tortilla, grilled turkey breast slices, mixed greens, cucumber, tomato, red onion, feta cheese, tzatziki sauce.

Bell Peppers:

Bell peppers, cooked quinoa, black beans, corn, diced tomatoes, onion, garlic, cumin, chili powder, shredded cheese.

Vegetable Skewers:

Chicken breast, bell peppers, zucchini, cherry tomatoes, red onion, olive oil, lemon juice, garlic, oregano, salt, pepper.

Grilled Chicken:

Toss spinach, berries, chicken, walnuts, and feta cheese with balsamic vinaigrette.

Lentil Tacos:

Lentils, taco seasoning, whole-grain tortillas, shredded lettuce, diced tomatoes, avocado, salsa, Greek yogurt (optional).

Avocado Salad:

Mixed greens, grilled or baked salmon, avocado slices, cucumber, cherry tomatoes, red onion, lemon vinaigrette.

Bean Soup:

Mixed vegetables (carrots, celery, bell peppers, spinach), white beans, vegetable broth, diced tomatoes, onion, garlic, Italian herbs, olive oil.