Happy Hump Day!
The theme of today is SALADS! I love salads because they make the perfect lunch. Salads are light enough that I don’t get tired and groggy for the rest of the day, but they are also filling enough to keep me going.
The problem with packing a salad and bringing it around with you to class is that they always get soggy, and whenever I put avocado in the salad, it’s brown by the time I go to eat my lunch. And in my opinion, very few things are worse than a soggy salad with brown avocado. Like seriously that sounds horrible. And I can’t even tell you the number of times I’ve thrown out my beautifully made salad because it gets so soggy and gross by the time I have an opportunity to sit down and eat.
SO I came up with a solution. And I’m really excited about this solution because I’m much more inclined to make salads when I know they won’t be soggy by the end of the day.
The Solution? Containers within containers WITHIN lettuce.
This is what my salad looked like at 5 pm yesterday, even though I made it at 7 am. The lettuce was still so fresh!
What you’re seeing in this picture is an organic Kale and Spinach salad with lentils, turkey, olives, tomatoes, diced red onion and avocado.
You’re probably wondering what exactly the secret is, so let me tell you…
How to Keep Your Salad From Getting Soggy
- Dice up any juicy ingredients (aka tomatoes), onions, avocado and celery or cucumber. This isn’t an all inclusive list, but basically the rule of thumb for choosing ingredients to put in the small container is to include ingredients that you want to marinate in your dressing for the entire day. It’s really important to include avocado in this container (I suggest at the top) if you plan on using avocado in your salad
- Once all your “wet” ingredients are diced and put in a small container (with avocado on top), squeeze a wedge of lemon over the top of the avocado. Form this point you can add whatever dressing you like! For most of my salads, I keep the dressing pretty simple with 1 Tbsp of Olive Oil and a little more lemon juice. The lemon juice is crucial though because this will keep the avocado from going brown.
- Close the small container and put it on the bottom of the big salad container. Put any other “dry” ingredients (turkey, olives and lentils are pictured here, but I’m also a fan of adding hemp seeds, other kinds of seeds or nuts, cheese, etc.) on the bottom of the container UNDERNEATH the lettuce. Putting all the ingredients below the lettuce will keep the lettuce fresh all day!
- Add any lettuce of your choosing, salt and pepper (or other spices) and you’re done!
And here’s what the salad looked like when I dumped out the dressing/ingredient container on top!
How good does that look?? It blows my mind that the salad stayed so perfect from 7 am until 5 pm when I finally had a break to eat.
The thing I will say is that if you’re going to eat a home made salad, pay the extra $1 to buy organic lettuce! It’s pretty rare (at least on the East Coast) to find restaurants that make salads with organic, fresh ingredients, so if you’re going to put in the effort, you might as well make it as clean and nutrient-rich as possible.
Also, don’t be afraid to add some carbs! Just because it’s a salad doesn’t mean it has to be all veggies. I love making salads with a serving of organic brown rice, especially on days when I need that extra energy kick.
So that’s all for today! I would love to hear what you guys like to put in your salads and if you have any other suggestions for making this packed lunch even better!