The Perfect Salad for Meal Prepping

This chopped salad can be made in large quantities, is filled with fresh and nutritious ingredients and perfect for meal prepping.

Healthy eating is simple as long as you are prepared. Whether you are working from home or heading into the office, having food ready to eat in your refrigerator or lunch box takes all the decisions away from your hungry, junk-food-craving mind come lunch time. When you’re hungry, the last thing you want to do is prepare a meal so we tend to reach for something easy, and often unhealthy. If you care about eating healthy, for goodness sakes, stop doing this and just be a little more organized! The internet makes it easy to find thousands of meal prepping recipes.

In the summer, I usually make salads topped with some sort of protein for lunch. Come fall and winter, I prefer a warm meal and love bowls filled with a variety of roasted vegetables. But since it’s still summer for a few more weeks, this chopped salad is the perfect way to take advantage of those fresh farmers market or garden vegetables.

This recipe makes approximately 4 servings of salad.


Ingredients:

1 cup cherry tomatoes

1 cucumber

1 avocado

2 ears of corn on the cob

3 small beets

1 cup chopped green beans

1 red or yellow pepper

1/4 cup fresh parsley

3 tablespoons fresh dill

1/4 cup olive oil

2 tablespoons honey

3 tablespoons apple cider vinegar

2 tablespoons dijon mustard

1/4 teaspoon pepper

1/2 teaspoon salt

Feta cheese, optional

Chopped walnuts, optional

Directions:

  1. Steam ears of corn for 10 minutes or until cooked. Allow to cool (or run under cold water) and cut kernels off ears into large mixing bowl.
  2. While corn is cooking, peel beets, chop into bite size pieces, place in saucepan with water and boil until tender (approximately 10-15 minutes). Strain, allow to cool (or run under cold water) and add to bowl.
  3. While corn and beets are cooking, chop tomatoes, cucumber, avocado, green beans and pepper into bite size pieces and add to bowl.
  4. Roughly chop parsley and dill and add to bowl.
  5. In a separate bowl, combine olive oil, honey, vinegar, mustard, salt and pepper. Mix until well combined and pour over vegetables. Start by pouring half of the dressing and add more to taste.
  6. Add cheese and nuts if desired.
  7. Using a large spoon mix vegetables and dressing together and divide into Tupperware containers.
  8. Refrigerate until ready to serve. Consider adding some variety of protein on top to complete your meal.. I added chicken sausages!

Bon Appetit!

Love, Jessica

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