Make lunch ahead of time with these healthy meal-prep-friendly salad recipes.
To keep the ingredients from getting soggy, dress this salad and top it with peanuts just before serving.
For a delicious vegan option, swap in roasted tofu for the chicken breast (see Associated Recipes).
Photography / Caitlin Bensel, Food Styling / Ruth Blackburn
White Bean & Veggie Salad
This meatless main-dish salad combines creamy, satisfying white beans and avocado.
Try mixing it up with different seasonal vegetables.
The extra dressing is delicious served with grilled vegetables.
Photography / Caitlin Bensel, Food Styling / Ruth Blackburn
If you prefer another salad dressing, feel free to use that instead of our honey-mustard vinaigrette.
For pretty snap pea slices, cut them into long, thin strips.
Cilantro adds color and flavor when blended to make a creamy dressing.
Serve this cold salad for lunch or dinner.
Fresh basil elevates an easy vinaigrette recipe that dresses up this simple salad into something extraordinary.
Feel free to swap out the turkey for cooked chicken or chickpeas to mix things up.
Prep the ingredients ahead of time for an easy vegan lunch idea to pack for work.
We use baby spinach, but arugula or baby kale works too.
Top with a bright and tangy basil vinaigrette just before serving.
No-Cook Black Bean Salad
A classic black bean salad is a must for picnics and potlucks.
This vegan version gets its creaminess from blended avocado.
Or pack it up the night before for an easy grab-and-go lunch in the morning.
Jacob Fox
Brie Passano
