Make Ahead Salads for the Week - Simple and Easy
Since I must follow the ketogenic diet - I decided to eat every single day a huge salad. This requires a little planning ahead as the saying goes: When you fail to plan you plan to fail. I don't want to fail not even one day on this diet. It helped me heal from my stroke and I follow the diet religiously, but I work full time. I plan the list of ingredients and go shopping once a week for the fresh produce. Some ingredients I buy from a wonderful produce store in our area and some I get from Costco.
Preparing a salad every day is a little time consuming that is why I prefer to prepare them ahead of time for 5 days. I have the salads ready to go and the only thing that I need to add when I am about to eat is eggs, avocado and sometimes olives and the protein - I don't add the meats (chicken, fish, liver, beef) in advance since these vary. The bowls in the picture look very stuffed since I make sure to eat every single day at least 8 cups of fresh vegetables.
5 cups of lettuce chopped
5 cups of fresh spinach
1 1/2 cups of fresh kale
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1 small container of alfalfa sprouts
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1 red pepper sliced into thin slices
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3 green onions chopped
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1/2 red onion sliced
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1/2 red cabbage shredded
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1 bunch of clean parsley chopped
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1 grated carrot
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1 grated zucchini
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1 1/2 cup pumpkin seeds
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Optional: Cherry tomatoes, mushrooms (I don't always add them)
Place 5 salad bowls on the counter. Put on each bowl 1 cup of lettuce, 1 cup of spinach and 1/4 cup of kale. Divide equally between the bowls all the remaining ingredients. When done - cover with a tight plastic wrap.
When it is time to eat - add to each salad an egg, avocado, and protein of your choice - baked chicken or fish.
You can to it with your favorite dressing. I like to use olive oil, red wine vinegar and pink Himalayan salt and sometimes I use instead the egg salad as a dressing.