How to Meal Prep Salads
Servings: 2
Learning how to meal prep salads is a great way to save time and money. More importantly, it can help you make healthier food choices during a busy week. And let's be honest: every week is mad busy. Adjust the servings to make more salads for the week.
Equipment
- 2 small glass jars
Ingredients
- 4 cups mixed greens
- 1 cup cucumber sliced
- 1 apple green
- 1 avocado
- ¼ cup sliced almonds
Strawberry Dressing
- 1 cup strawberries
- 2 tbsp 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 dressing ingredients in a blender or food processor. Store in airtight container.
- Divide salad ingredients between two salad prep containers.
- Store in fridge or lunch box w/ ice pack until ready to eat.
Notes
- Mix n' match the salads and dressing recipes to fit your preferences.
- Use what you have on hand! Tossing in an extra pepper, olives and more can jazz up your salad + leave you without spoiled ingredients.
- Use seasonal ingredients: find out what is fresh right now in your area as it will be the most nutrient dense.
Nutrition
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