Having a nice salad at least twice a day is a great way to maintain your health, ideal weight and detox. However, we all know that when we buy salads from the supermarket, they will go bad in a few days.
So here is a few nifty tricks for the Ultra-prepared (is that you?)
1. Select the proper containers
We recommend selecting containers that suit your lifestyle and work. What do we mean by that? Well, if you decide eating salads at work, then best to use plastic containers that can fit into a bag, have no leaks, and can also go to a fridge with less space.
If plastic containers are not your cup of tea, then you can use the little more heavier glass containers with a plastic or silicone lid. These will add some extra weight to your bag, but what is quality over … weight?
2. Let’s get busy!
Ok, Sunday afternoon, right after coffee – or tea.
Choose your ideal containers, we normally go with those that are flat and rectangular in shape. These not only stack well in your fridge, but they also create more space for the veggies to spread out, preventing sogginess.
Go green first. To save time, pick up a package of prewashed salad greens. If you’re using greens from your garden or a farmers market, just make sure they’re completely dry before packing. Fill the container about three-quarters full of greens (about two to three cups).
Add the veggies and beans then. Cucumbers, tomatoes (if you do select tomatoes do not use the big ones, select cherry tomatoes and do not cut them), carrots, peppers, broccoli, chickpeas, kidney beans, corn, peas. How about adding some fruit for extra flavour (if the salad agees, of course) like grapes or blueberries. Remember that they must be dry before they enter the container. Dry them with a paper towel will keep them crisper longer.
How about some protein shot? For protein sources like grilled chicken, hard-boiled eggs, certain types of cheese like cubed cheddar, and whole grains like quinoa or brown rice, add these on top of the first three salads only (Monday’s, Tuesday’s, and Wednesday’s).
Then on Wednesday night, add protein to Thursday’s and Friday’s containers. Do the same with avocado, nuts and seeds, or very wet fruits like sliced strawberries.
NOTE: Keep dressing separate until the moment you eat your salad.