Let’s talk salads. They can be quick, easy, a great way to get protein and veggies, BUT they can also get boring and not taste very good. That is why becoming a savvy salad maker will be one of your best assets. We outlined three ways to help you become a salad pro:

Prep your Ingredients (not your full meal)

Meal prepping has gotten a bad reputation, but there are ways to make it efficient and create ease in your week. The form of meal prepping we like to use is ingredient prepping, so instead of creating full meals for every day of the week, you are getting the ingredients ready and can use them whenever works. This allows for flexibility so you can mix and match when needed and change things up!

Have Multiple Dressings on Hand

The dressing can make or break a salad and also completely change the flavor profile. We recommend having 2-3 on hand. For making your own dressing you can check out our Dairy Free Cashew Ranch or use the Italian vinaigrette below. If you do want to purchase a dressing we like brand Primal Kitchen.

Buy Pre Made Ingredients

Sometimes the hardest part of eating a salad is getting into the routine of it! You don’t do it because it seems hard or you just have not had good salads. A great way to take the first step is to buy pre made ingredients. Some of the most popular pre made foods for salads are hardboiled eggs, shredded chicken, salad bag mix (sub the dressing and some toppings), seeds and pre chopped veggies.

Italian Inspired Protein Packed Salad

Ingredients For Salad:

• Chopped Lettuce
• Shredded Chicken (premade)
• Hard Boiled Egg (premade)
• Salami
• Green Olives
• Cucumber
• Red Cabbage
• Toasted Chickpeas (optional)

Ingredients For Dressing:

• 2 tablespoons olive oil
• 1 tablespoon red wine vinegar
• 1 tablespoon dijon mustard (recommend Whole Foods 365)
• 1/2 lemon
• Salt + Pepper to taste
  • Note: if you want to have left over dressing double or triple the recipe

Ingredients For Chickpeas:

• 1 can of chickpeas
• 2 tablespoons of avocado oil
• 3 tablespoons of cumin
• Salt to taste

Start by toasting the chickpeas. In a medium sized sauté pan add the avocado oil and heat at low-medium. When oil is hot add the chickpeas and mix in the oil. Top with cumin and salt and mix to coat. Cook the chickpeas for about 7-10 minutes or until crispy. Note: the chickpeas will start to pop and may fly out of the pan. That is ok, just turn the heat down a bit and continue to cook until crispy.

For the dressing, mix all ingredients in a container and store in the fridge for the rest of the week.

To assemble the salad, add the lettuce to your bowl and top all remaining prepped ingredients. Mix well with dressing and enjoy (see it only take a few minutes)!

Don’t forget to check out all of our recipes for inspiration!

You can find them here!