Does the thought of meal prepping salad put you off because you think when you come to eat it it’ll be soggy and wet? Salads are actually one of the easiest things to prep in advance as there’s little to no cooking most of the time (depending on what you add) saving you loads of time in the kitchen. There are some tips and tricks to remember to get the most out of your
Try and use the freshest ingredients
If you get slightly hard avocados or tomatoes that are a little firmer, they’re going to last longer and be ready to eat when you need that meal in a day or two.
Portion into Maison jars
The glass keeps it fresher than plastic.
Cook your grains and proteins in advance
This allows things like chickpeas or quinoa to cool down before you add in the rest of your ingredients.
Wash and DRY your veggies well
Taking off excess water before adding to your containers is super important so the fluid doesn’t collect at the bottom and turn everything to mush after a couple of days.
Prep and store dressings separately
This one is pretty self explanatory, but not adding your dressing until you’re ready to eat is going to keep everything in your salad a lot crispier!
Not all veg is made equal
For meal prepped salads, you want vegetables that hold their shape and aren’t too high in water content. Bell peppers, red onion, kale, beetroot and celery are all good choices for a firm salad.