Easy “take to work” lunch ideas are the most common recipes requests you guys send me. Now, it can be tricky for some because not everyone has use of a microwave at their workplace. But, today, I’ve got you covered with this one! This salad is the perfect way to say hello to spring. It’s bright, it’s green (with pops of color) and it is unapologetically delicious.
Of course, many people do not pack salads for lunch because they are afraid it’s going to wilt and it won’t stay fresh. But, don’t you worry. I am going to share some simple tips and tricks to keeping your salads fresh and crisp.
3 TIPS FOR STORING PREPPED SALADS:
- My number one tip for storing your salads is to never add the dressing until you are ready to eat! Most salad dressings contain some type of acidic component and oils. When you add the dressing to your leaves and vegetables, they are going to break down faster. Now, for this recipe, I added the dressing to the salad immediately because I was serving it up family style. But, if you are prepping this salad for a few days, I highly recommend you keep the dressing on the side until you are ready to eat.
- My second tip is to make sure all of your ingredients are dry. This is important because any moisture on the greens will cause them to wilt faster.
- This leads me to my third and final tip. When storing your salad, store them in containers lined with paper towels. This is the most effective trick to keeping you salad leaves fresh and crisp. The paper towel will absorb any moisture in the greens and keep your salad fresh until you are ready to eat.
GREEN SPRING SALAD
Now that you are equipped with all the tips you need to keep your salads fresh, let’s jump into this recipe. Now, because I wanted to make this as easy as possible, we are going to be using pre-cooked chicken. I like the grilled chicken from Applegate because it’s delicious and doesn’t contain a lot of BS ingredients. Finish with a simple Dijon dressing for the ultimate spring chopped salad.
More of our lunch favorites here.Print
Greens, cucumbers, cilantro, micro greens and grilled chicken tossed with a simple dijon dressing.
1/2 a head romaine lettuce (chopped)
1 cup baby spinach leaves (chopped)
1 English cucumber (diced)
1 8-ounce package of pre-cooked grilled chicken – chopped (I like the Applegate brand)
1/4 cup freshly chopped cilantro leaves
1/2 cup red radish micro greens
salt and pepper
2 red radishes
1 tbsp. hemp seeds
1 tbsp raw pumpkin seeds
1 tsp. dijon mustard
1 tsp. freshly squeezed lemon juice
1 tsp. maple syrup or raw honey
1 garlic clove (finely minced)
1/3 cup avocado oil (olive oil would work perfectly fine also)
To begin, add romaine, spinach, cucumber, chicken, cilantro leaves, and micro greens to a bowl and set aside. Now, slice radishes and tomato and set them aside.
Make the dressing by stirring the dijon mustard, lemon juice, maple syrup and garlic to a bowl. Now, slowly whisk in avocado oil until it is well combined. Now, if you are serving this salad immediately, pour the dressing over the salad ingredients and toss until all the greens are well coated with the dressing. Now, season with salt and pepper to taste.
Transfer the salad to a serving dish and finish with radishes, tomato slices, hemp and pumpkin seeds.
If you are prepping the salad for a few days, do not add the dressing, tomato slices and seeds until you are ready to eat. The acidic dressing and the wet tomato slices will only wilt the salad greens faster.