Published with permission from TheSeasonalKitchen.com
Plan ahead and make salads for the week and you’ll be setting yourself up for healthy success! Half the battle of eating healthy is truly about planning ahead and prepping your ingredients. Glass jars are preferred over plastic because glass food storage is a healthier choice and it also helps keep the heavier wet foods away from delicate lighter foods you layer on top. When you’re tired and short on time, later during the week you’ll thank yourself for planning ahead and having lunch and dinner ready to enjoy!
Here’s a quick ingredients list for the salads in the photos:
Tex Mex: black beans, red pepper, cucumber, cherry tomatoes, cilantro, and greens of your choice – add fresh avocado and salsa later
Split Mung Bean: yellow split mung beans cooked in water with a little salt, roasted butternut squash, red pepper, grated carrots, spinach and sprouts – add 2tbsp. of your favorite vinaigrette later
Strawberry: cucumbers, strawberries, celery, roasted asparagus, romaine lettuce, almonds in side bag – add 2tbsp. of your favorite vinaigrette later
Take a peek at these quick prepped, grab and go foods. These salads are ready to enjoy, just wash and prep produce for snacking with hummus or guacamole, and create some breakfast items that can be prepped for the week too. Hopefully this inspires you to prep your week for healthy success!