Last summer we were traveling with 2 other families to a resort without a kitchen (our usual standard for all trips).  Even though we had a mini-fridge and a microwave, I had to get creative to come up with healthy food options that wouldn’t spoil and didn’t require a stove top.  Together with my then 6-year old, we created what we now refer to as our “Hotel Salad”.  It is so dubbed because all of the ingredients travel easily and don’t require refrigeration (unless there are left-overs).  This recipe is free of: milk, egg, sesame, peanuts, tree nuts, fish, shellfish, wheat and soy.*


1 avocado

1 can chick peas (drained)

1 pint cherry tomatoes (rinsed)

1 medium cucumber

1 lemon

olive oil

salt (taste)

Supplies needed: bowl, knife, fork


Empty the drained chick peas into a bowl (We use Goya.  The cans have a pop-top so there is no need for a can opener.)  Add the cherry tomatos (cut each in half if desired).  Peel and chop cucumber into bite-sized pieces.  Slice the avocado in half, remove the pit, then cut into bite-sized pieces. Add to the bowl.  Cut the lemon in half and squeeze the juice onto the salad. Swirl the olive oil into the bowl to coat.  Add salt to taste and lightly toss.

* As with all food preparation, please read all labels to ensure that the foods are safe for you.

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