How To Meal Prep Salads And Keep Them Fresh

Dip the picked sprigs in cold water, shake off excess, allow to dry for a few minutes, and slice the stuff, as thinly as you can,

I make the world’s fastest salad by simply drizzling olive oil and sprinkling salt on whatever greens I have on hand.

TOPINAMBOURS BOULANGÈRES Jerusalem Artichoke & Potato Gratin I like to adapt the classic potato boulangère by adding other root vegetables – in this instance, Jerusalem artichokes. A wholesome and filling dish, this is easy to prepare and will keep in the fridge for a week. Good with chicken and red meat.

A couple of pieces of leftover roasted veggies (top tip: I often roast a batch of broccoli or cauliflower and keep it in the fridge) A few mouthfuls of pickled vegetables A sliced cucumber with guacamole A sliced tomato with one or two slices of mozzarella cheese Baby carrots with hummus Four marinated artichokes from a jar Two canned hearts of pal