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Pastrami Chop

Chef Sarah Steffens

Pastrami Chop

Serves 2


We love being able to prep more than one lunch at a time and even more than that, prepping a lunch that doesn’t require any cooking, like this Pastrami Chop salad.  Coating your containers in olive oil means you can toss everything together when you’re ready without your lettuce getting soggy. All you need for this quick and easy-meal-on-the-go is your appetite and a fork so put in on your menu for this week!


Prep Time: 10 minutes

Cooking Time: 0 minutes



 4 tablespoons olive oil

6 ounces of deli pastrami

2 cups Belgium endive

1 avocado

1 tablespoon fresh lime or lemon juice

½ teaspoon of sea salt

¼ teaspoon black pepper

¼ cup sauerkraut

2 teaspoons yellow mustard





 Add two tablespoons of olive oil to each lunch container.  Layer with chopped endive rolled pastrami slices and a big scoop of sauerkraut. 

 Add the entire avocado flesh to a bowl and mash up with lime or lemon juice, sea salt, and black pepper.  Divide in half and add each half to your lunch container.  Add mustard to the container or keep it separately.

 When ready to eat, toss everything together.  Store in the fridge for up to 3 days.




Calories: 509

Carbs: 10

Net Carbs: 5

Protein: 23

Fat: 42