sheEATS: How to Pack a Week's Worth of Make-Ahead Salads
Written by: Allison Swan
If you don't have time to make a salad every night for lunch the next day, make them all at once with this easy technique that guarantees your meal will taste just as fresh at the end of the week as it does on Monday! This guide saves time, money, and allows plenty of room for creativity. Even though you're making them all at the same time, you can still customize each with toppings and dressings so you're not eating the same exact salad all week. Grab your containers and let's get to it!
Start with the greens.
Prewashed salad saves time, but if you'd rather get your greens from a garden or farmers market, dry it completely before packing so it doesn't get soggy. Fill about three quarters full, which is about two to three cups.
Add veggies, beans, and fruit
Add your favorites, like cucumbers, peppers, corn, kidney beans, carrots, grapes, or blueberries. Dry each ingredient off with a paper towel to keep them fresh.
On Sunday night, add protein for the first three salads of the week only, then on Wednesday night, add protein to Thursday's and Friday's containers. Great protein options include hard boiled eggs, cheese, grilled chicken, quinoa, nuts, and avocado. If you're adding watery fruits (like strawberries) follow this same rule.
Salad dressing last
Hold off on dressing your salad until the moment you're about to enjoy it.
Here are some great ideas by Hello Natural: