Vibrant, fresh salads are one of my favourite lunches, but I don’t always have the time to stop and make one in the middle of my workday. Traditional, leafy bases can get limp and slimy if you make them ahead, but The Kitchn has come up with five fresh salad bases that stay crisp all freaking week.
Photo by Andrea Nguyen.
Click the link below to see all five crisp combos, but the key to making a big batch of salad that will last you from Monday through to Friday lies in choosing a sturdy, crunchy base vegetable. Kale, radicchio and mustard greens are all good leafy options, but spirallised zucchini also makes a nice base on which to build your fresh to death lunch. If you really can’t be bothered to prep, just grab a bag of broccoli slaw. Once you have a sturdy foundation in place, simply top with your favourite protein, nuts, cheese and dressing, and chow down.
5 Salad Bases That Last All Week in the Refrigerator [The Kitchn]