When making a salad you want to make it fit your style and tastebuds. If you meal prep on the weekends you can have all the ingredients you like cut up or washed, so it is just throwing it together. You could also make salads in a jar to just open up each day for lunch. Find what works best for you. Each week I switch it up, so I don’t get tired of the same thing.
Here are the basics:
- Pick your lettuce of choice. Kale, Spinach, Cabbage, Lettuce (not ice burg)
- Pick your protein. Chicken, turkey, fish, hard boiled eggs, shellfish, tofu, tuna
- Add more veggies! My favorites are tomatoes, carrots, cucumbers, onions, and asparagus to name a few.
- Add a carb. quinoa, beans, lentils, peas, corn, couscous.
- Want a healthy fat on there? Add raw nuts, avocado, cheese (feta, goat, mozzarella, cheddar, parmesan)
- Seeds? Pumpkin, sunflower, sesame or some flaxseed. About 2 Tablespoons
- Then your dressing! I love Brags Italian Vinaigrette. About 2 Tablespoons = 1 orange container
Salad in a Jar (Great Meal Prep)