Ingredients:

  • 5 large (250g) hard-boiled eggs
  • 10 oz (280g) deli turkey breast, thick-cut
  • 5 oz (140g) sharp cheddar cheese, cubed
  • 1 cup (150g) baby carrots
  • 1 cup (120g) English cucumber, sliced into rounds
  • 1 cup (150g) cherry tomatoes
  • 1/2 cup (70g) raw unsalted almonds

Instructions:

  1. Peel the hard boiled eggs. Halve them lengthwise using a knife or an egg slicer. Note: Cold eggs peel much easier.
  2. Fold the deli turkey slices into neat ribbons or quarters.
  3. Cut the sharp cheddar cheese into uniform 1/2 inch cubes.
  4. Rinse the baby carrots and cherry tomatoes under cold water.
  5. Pat the vegetables dry with a paper towel. Note: Moisture is the enemy of freshness here.
  6. Slice the cucumber into thick, sturdy rounds.
  7. Divide all ingredients across five airtight containers.
  8. Place eggs and turkey in the largest compartment.
  9. Add cheese and almonds to the smaller sections.
  10. Fill the remaining space with vegetables until the container is full but not crushed.