10 Satisfying Make-Ahead Lunch Salads
All month long, we’ve been C868彩票:challenging you to cook with as many fresh fruits and veggies as possible — and rolling out brand-new, vegetable-driven recipes to help you do just that. Here, we’re rounding up the all the juicy, flavorful, satisfying salads that came from our month-long celebration of summer produce, all of which are well-suited to prepping the night before. The only hard part about it? Deciding which one to make first.
This salad is packed with excitement in every bite: tangy, salty feta, juicy cherry tomatoes, and tons of fresh herbs. The protein-packed chickpeas ensure it will keep you full.
The creamy, nutty dressing is a star all on its own, but drizzle it over this street food-inspired salad and you’ve got a winning lunch on your hands. Pack the dressing separately if you’re making it in advance, then toss everything together at lunchtime.
While you can eat this salad straightaway, these beans actually taste best after sitting in the fridge overnight, which gives them time to soak in the garlicky vinaigrette.
Save any leftover grilled zucchini (or any grilled veggie, really) from your weekend cookout and toss it into a big-batch pasta salad to eat throughout the week. If you’re craving more summery pasta salads, try another of our easy veggie-packed recipes.
Making homemade falafel is a time-intensive project. This salad, on the other hand, comes together in minutes. The chickpeas won’t be quite as crunchy for lunch as they were fresh from the oven, but they’ll still be super flavorful.
This is the multi-purpose salad your lunch has been asking for. Pack it as is, with corn tortillas for easy lunch tacos, or alongside a protein. Slice the avocado the morning of to keep it from browning.
Thinly shaving vegetables makes them extra crunchy, which makes this salad a perfect candidate for lunches. To bulk it up, pack with a hard-boiled egg or a piece of salmon.
This is the kind of lunch salad that will inspire envy in your coworkers. The recipe serves four, so make a big batch at the beginning of the week and then divide into individual lunch portions. To simplify things, opt for canned tuna instead of salmon.
Who says a breakfast salad can’t double as a lunch salad? For easy packing, soft- or hard-boil the eggs instead of poaching them. Oh, and double the green goddess dressing: you’ll want to drizzle it over everything you make this week.
A vegetarian sushi salad holds up much better in the fridge than traditional sushi rolls, and can be topped with an egg for extra protein.