Meal Prep Strawberry Basil Salad
Servings: 2
Mixed greens, cucumber, green apple, avocado and sliced almonds make easy meal prep salads for weekday lunches. The strawberry basil dressing is blended fresh with lemon and maple, so you can scale the servings and prep a week of salads at once.
Ingredients
- 4 cup mixed greens
- 1 cup cucumber sliced
- 1 apple green
- 1 avocado
- ¼ cup sliced almonds
Strawberry Dressing
- 1 cup strawberries
- 2 tbsp fresh basil
- 2 tbsp extra-virgin olive oil
- 1 tbsp lemon juiced
- 2 tsp pure maple syrup
- ¼ tsp sea salt, unrefined
- ¼ tsp black pepper, ground ground
Instructions
- Puree the strawberries, basil, olive oil, lemon juice, maple syrup, salt and pepper in a blender or food processor until smooth. Store in an airtight container.
- Divide the greens, cucumber, apple, avocado and almonds between two salad containers.
- Refrigerate, or pack in a lunch box with an ice pack, until ready to eat. Dress just before serving.
Notes
- Prep Tip: Slice the apple and cut the avocado just before eating, or toss them with a little lemon juice so they don't brown.
- Meal Prep: Store the salads, without the avocado, and the dressing separately in the fridge for up to 3 days. Shake the dressing before using.
- Ingredient Swaps: Thawed frozen strawberries work in the dressing. Swap the almonds for sunflower seeds to make it nut-free.
- Mix-Ins: Add any extra vegetables you have on hand, like bell pepper or olives, or 1/2 cup chickpeas per salad for a heartier lunch.
Nutrition
Serving: 2cups, Calories: 1135kcal, Carbohydrates: 85g, Protein: 21g, Fat: 88g, Saturated Fat: 10g, Polyunsaturated Fat: 14g, Monounsaturated Fat: 58g, Trans Fat: 1g, Sodium: 646mg, Potassium: 2329mg, Fiber: 29g, Sugar: 40g, Vitamin A: 2538IU, Vitamin C: 161mg, Calcium: 280mg, Iron: 6mg
