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–+ servings
A bowl of base salad, with lettuce, mushrooms, radishes, cucumbers, etc visible.
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5 from 2 votes

Base Salad Meal Prep

We've taken to doing salad meal prep - making a base salad, then customizing through the week. Getting vegetables in has never been easier!
Prep Time20 minutes
Total Time20 minutes
Course: Main Course
Cuisine: American
Diet: Diabetic, Gluten Free, Low Calorie
Servings: 10 Salad Bases
Calories: 29kcal

Equipment

  • 10 Individual Salad Bowls I recommend the 8" Ikea Oftast Plate/Bowl

Ingredients

  • 1 lb Salad greens
  • 340 g bag broccoli slaw
  • 8 oz Sliced mushrooms
  • 1 English cucumber
  • 5 green onions
  • 7 Radishes

Instructions

  • Lay out your 10 bowls, divide salad greens evenly between the bowls.
  • Divide broccoli slaw and sliced mushrooms between the bowls.
  • Slice your cucumber and green onions, divide between the bowls.
  • Wash, trim, and thinly slice the radishes, divide between the bowls.
  • Cover each bowl, pressing out as much air as possible before sealing.
  • Stack prepared salads in the fridge, use within 5-6 days.

Notes

See the blog post for more information on variations, etc.

Nutrition

Calories: 29kcal | Carbohydrates: 6g | Protein: 3g | Fat: 0.3g | Saturated Fat: 0.05g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 25mg | Potassium: 328mg | Fiber: 1g | Sugar: 1g | Vitamin A: 743IU | Vitamin C: 45mg | Calcium: 33mg | Iron: 1mg