Boost your daily vegetable intake by meal prepping these simple side salads. Keep them in your fridge for a healthy snack or side dish that’s ready to grab and go.
Did you know that only 1 in 10 US adults are getting their daily recommended amount of fruits and vegetables? (Source.) That means 90% of us are missing out on key nutrients and vitamins in our everyday meals!
I’ve found that the easiest way to get more vegetables into my diet is simply to keep side salads ready to eat in the fridge.
I love that I can prep a week’s worth in less than 10 minutes. To keep it budget-friendly, feel free to swap out any of the veggies for ones that you find on sale.
Ingredients
- Greens – Use any greens you prefer. I like a 50/50 mix of spring mix and baby spinach.
- Veggies – Customize to your liking. I make mine with cucumber, tomatoes, carrots, and broccoli.
- Cheese – Cheese adds a bit of protein to this salad. I recommend low-fat mozzarella, as it is generally lower in fat and calories than other cheeses.
Tips
- Place a paper towel in the bottom of your meal prep container to help keep the salad crisp and fresh.
- Buy vegetables that are already prepped like shredded carrot sticks and broccoli florets to save time.
- I like to use olive oil and Acid League vinegar as my dressing, which I prep in 1 ounce containers. Greek yogurt ranch is also a good choice.
- A great low-calorie way to add flavor to this salad is to use a sprinkle of Morton’s Nature Seasoning.
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What to serve it with
I love having one of the salads as a side to balance out a carb heavy dish like chicken & veggies pasta or pizza pasta salad.
It’s also great with simple dishes like this teriyaki chicken meal prep.
Sometimes I even have it as an afternoon snack along with some fruit with greek yogurt dip.
PrintSide Salad Meal Prep
A simple garden side salad that will help you add more vegetables to your diet.
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 8
Ingredients
10 oz greens mix
1 small head of broccoli, chopped
8oz shredded carrots
1 cup cherry tomatoes, chopped
1 English cucumber, diced
4 oz low-fat shredded mozzarella
Instructions
Prepare eight meal prep containers. Place a paper towel in the bottom of each (this will help keep the salad from getting soggy).
Place 2oz of greens in each container. Top with the tomatoes, cucumber, carrots, and broccoli.
Divide shredded mozzarella among eight 2oz sauce containers. Seal with a lid and place in the meal prep containers with the salad.
Seal each meal prep container with a lid and store in the fridge up to 4 days.
Nutrition
- Serving Size: 1
- Calories: 106
- Sugar: 4.3 g
- Sodium: 184.4 mg
- Fat: 3.8 g
- Carbohydrates: 12.1 g
- Fiber: 3.9 g
- Protein: 6.4 g
- Cholesterol: 9.2 mg