meal prep salad

This Summer Grain Salad is the perfect salad to bring to a picnic, or to meal prep for lunches during the week! It&#x27;s filled with quinoa, farro, radishes, cucumber, cherry tomatoes, red onion, corn, green beans, bell pepper, feta, and a bunch of fresh herbs! The salad gets tossed in a white wine lemon vinaigrette and it&#x27;s incredibly fresh, texture-filled, and light!

Summer Grain Salad

quinoa

farro

cherry tomatoes, halved

cucumber

yellow bell pepper

green beans (about 1/3 lb.), cut into 1'' pieces

corn,

red onion

feta

basil

flat leaf parsley

chives

salt and pepper

white wine vinegar

lemon

shallot

garlic, minced

salt

pepper

extra virgin olive oil

Place your cooked grains in a large bowl and stir to combine. Set aside. Bring a pot of water to a boil for the green beans. Add a couple pinches of salt. Once boiling, add the green beans and blanch for 30 seconds - 1 minute, or until they turn bright green. Drain and run under cold water to stop cooking. Let cool.

Add radishes, cherry tomatoes, cucumber, bell pepper, green beans, corn, and red onion to the grains, along with a couple big pinches of salt and freshly cracked black pepper and stir to combine. Add the feta and the vinaigrette and stir to combine. Add the fresh herbs and stir once more. Season to taste with additional salt and pepper if desired. Serve with extra basil leaves.

Prepare several basic meal prep salads for quick and easy lunches. Add whatever toppings suit your fancy on a given day and you&#x27;re good to go!

Basic Meal Prep Salad

head romaine lettuce

carrots

oz shredded purple cabbage

onion

red bell pepper (sliced)

Chop the lettuce into bite sized pieces. Place in a salad spinner. Spray with vinegar, rinse with water. Spin dry.

Divide the lettuce among four meal prep containers

Divide the carrots, cabbage, green onions, and peppers among the containers. There may be leftover vegetables, depending on your tastes.

Seal the lids and store the salads in the fridge for up to 4 days. Add additional toppings and dressing as desired.

Could you use a new meal prep salad that's healthy AND delicious? This Italian Chicken Salad is the perfect mix of Italian flavors and healthy ingredients to keep you full for hours. If you need lunch salad ideas, you'll love this one!

Italian Chicken Salad

lb. Italian Grilled Chicken

Romaine

c. (8 oz.) hard salami, diced

c. (8 oz.) fresh mini mozzarella balls (pearl

c. (8 oz.) kalamata

c. (8 oz.) jarred yellow banana peppers, sliced

c. (4 oz.) red onion, diced

Grill chicken according to directions. Let cool completely...

Grill chicken according to directions. Let cool completely and slice.

Into four meal prep containers, add two handfuls...

Into four meal prep containers, add two handfuls each (approximately 2 cups, each) of the lettuce to the bottom of each container. To each container add 4 oz of the sliced chicken, 1/2 c. of tomatoes, 1/4 c. salami, 1/4 c. mozzarella, 1/4 c. olives, 1/4 c. peppers, and 2 Tbsp. of red onion.

If making dressing, add to separate dressing cups...

If making dressing, add to separate dressing cups and keep separate of the salads.

Place tight fitting lids onto salad containers and...

Place tight fitting lids onto salad containers and refrigerate for up to 5 days.

It’s a party in your mouth with this meal prep Vegetarian Taco Salad in a Jar! This vegan salad is packed full of flavor and works as a side dish or main.

Fiesta Lime Salad in a Jar

lime juice

cumin

mustard

red pepper flakes

wide-mouth

chile-lime dressing

brown rice

black beans

pico de gallo

red onions

grape tomatoes

cilantro,

romaine lettuce

To make the dressing, combine all the dressing...

To make the dressing, combine all the dressing ingredients in a jar with a tight-fitting lid. Close the lid, and then shake to combine.

To make the salad, layer the salad ingredients...

To make the salad, layer the salad ingredients in the order listed into the jar, packing in as much romaine as you need to create a tight pack. Cover the jar, and place it in the fridge for up to a week.

To eat, dump the entire contents of the...

To eat, dump the entire contents of the jar into a bowl, toss, and enjoy! 

This creamy Curry Chicken Salad with Greek yogurt dressing is healthy, fresh, and versatile! Use it for a sandwich, salad, wrap and more!

Curry Chicken Salad

unsalted cashews or almonds

celery (finely chopped)

grapes

green onions (finely chopped, plus additional

Greek yogurt

lemon juice

maple syrup

curry powder (plus additional to taste)

garlic powder

black pepper

For serving: pita bread (whole grain bread, bibb lettuce,

Toast

Toast the nuts: Preheat the oven to 350°F. Spread the nuts in a single layer on an ungreased baking sheet. Bake for 8 to 10 minutes, until crisp, fragrant, and toasted. Set a timer and do not walk away from the oven during the last few minutes, as nuts can burn the moment you stop watching. Immediately transfer to a cutting board. Let cool a few minutes and roughly chop.

Combine

In a large bowl, place the diced chicken, celery, grapes, green onions, and toasted nuts.

Whisk

In a separate bowl, whisk together the Greek yogurt, lemon juice, maple syrup, curry powder, garlic powder, salt, and black pepper until smooth.

Stir

Pour the dressing over the top of the chicken mixture. With a big spoon, stir gently to evenly coat and combine.

Serve

Enjoy cold or at room temperature inside a pita, on toasted bread, wrapped with lettuce, dipped with crackers, or over a bed of greens

https://mediavine-res.cloudinary.com/video/upload/t_original/v1693585032/irHR7XV5W.mp4

This Curry Chicken Salad with Greek yogurt and grapes is healthy, protein-packed, and versatile! Use it for a sandwich, salad, wrap, and more!

A delicious summer salad recipe that draws inspiration from East Asian cuisine.

Thai Noodle Salad

375 gram extra firm tofu (1 block, cubed)

noodles

purple cabbage (shredded)

carrot (grated)

cucumber (chopped)

cilantro (chopped)

avocado (sliced)

basil (chopped)

edamame (thawed)

lime (juiced)

peanut sauce

Cook and cool your noodles.

Bake your tofu at 400F on a lined baking sheet for 15-20 minutes until crispy.

Combine all ingredients in a bowl, and pour the peanut sauce over top. Toss and enjoy! 

A well-rounded and delicious summer salad inspired by the Mediterranean flavors.

Lentil Quinoa Salad

quinoa (cook according to package instructions)

cherry tomatoes (quartered)

lentils

parsley (chopped)

pecans (or walnuts, crushed)

lemon (juiced)

Salt (to taste)

tsp pepper

oregano

Balsamic glaze (to taste)

Cook the quinoa according to package directions and allow to cool. 

In a bowl, add the quinoa, lentils, parsley, mint, pecans, cucumber and tomatoes. Drizzle over the lemon, seasonings and balsamic glaze. Toss, and serve. Store in the fridge for up to 4 days.

A delicious and refreshing meal prep recipe that can be served as a snack, healthy breakfast, or a topping for other sweet dishes.

Fresh Fruit Salad Recipe (With Mint and Lime)

oranges (chopped)

pineapple (chopped)

dragonfruit (chopped)

strawberries (chopped)

raspberries

mango (chopped)

kiwi (chopped)

mint (finely chopped)

tbsp chia seeds

Add all of the chopped fruit to the bowl as well as the mint. The fruit suggestions are just a guide, and you should use what is in season and accessible to you. 

Toss the fruit until mix well, then drizzle with the lime juice and chia seeds. Toss again. 

Transfer to sealable jars, and store in the fridge for up to 3 days. 

This high protein bean salad is a quick, healthy, and budget-friendly meal packed with fiber, plant-based protein, and fresh vegetables. Perfect for busy days, it keeps you full, supports heart health, and stays delicious for meal prep all week.

Mediterranean Dense Bean Salad

chickpeas

cannellini beans

cherry tomatoes (halved

cucumber (diced)

bell pepper (diced)

scallions scallions (chopped)

flat leaf parsley (chopped)

block crumbled feta (7 oz or 200 g)

lemon juice (and zest of 1 lemon)

apple cider vinegar

salt (+ black pepper

honey (optional)

Dijon mustard (optional)

Make the Dressing

Make the Dressing:  To a large mixing bowl, add 4 tablespoons extra virgin olive oil, 2 tablespoons lemon juice, 2 tablespoons apple cider vinegar, 1½ teaspoon dried oregano, ½ teaspoon salt pepper, 2 teaspoons honey and 2 teaspoons Dijon mustard. Whisk until smooth.

Marinate the Beans

Marinate the Beans: Drain and rinse 1 can chickpeas, 1 can black beans, and 1 can cannellini beans. Add to the bowl and toss well. Let them marinate while you chop the vegetables.

Add Veggies and Feta

Add Veggies and Feta: Chop 2 cups cherry tomatoes, 1 cup cucumber, 1 cup bell pepper, and 2 scallions scallions. Add to the bowl with ½ cup flat leaf parsley and 1 block crumbled feta (or your preferred swap).

Toss and Serve

Toss and Enjoy: Mix well until everything is coated. Taste and adjust the seasoning. Serve right away or refrigerate.

Made this for lunch today and it was absolutely delicious! The flavors were so fresh, and it kept me full all afternoon. I love how quick and easy it was to put together, and it’s perfect for meal prep. I’ll definitely be making it again next week!

Perfect for meal prep or quick lunch, this vegan pasta salad comes with the most delicious pesto dressing and a whole lot of fiber!

Pesto Pasta Salad

rotini pasta (cooled)

cherry tomatoes (cut in half)

artichoke hearts

arugula (chopped)

red onion (small, finely diced)

pesto

vegan yogurt (unsweetened)

salt and pepper (to taste)

Cook the pasta according to package instructions. Once cooked, drain and set aside to cool. For this salad, we will need 3 cups of cooked rotini pasta.

In a small bowl or jar, whisk together the vegan pesto, vegan yogurt, lemon juice, salt, and pepper until smooth. Taste and adjust seasoning as needed.

To assemble the jars, start with the dressing at the bottom (about 2–3 tablespoons per jar). Follow with chickpeas, red onion, artichoke hearts, cherry tomatoes, pasta, and finally arugula on top.

Seal and store in the fridge for up to 4 days. When ready to eat, shake the jar well or dump it into a bowl and toss to coat everything in the creamy pesto dressing.

Delicious, meal prep friendly vegan salad that keeps you full and look gorgeous.

Vegan Couscous Salad with Feta and Mint

couscous (or quinoa if gluten-free, dry)

oz canned chickpeas (1 can, drained and rinsed)

Persian cucumbers (chopped)

Medjool dates (pitted, finely chopped)

mint (chopped)

vegan feta

pistachios (chopped)

lemons (juiced)

olive oil

tsp dijon mustard

Cook the couscous or quinoa according to package directions.

In the meantime, prepare the vegetables and drain and rinse the can of chickpeas.

In a jar or bowl, combine all dressing ingredients until smooth. Now assemble. This works great to make salad jars by dispersing the ingredients evenly between 4 mason jars.

Alternatively, assemble in a bowl, by adding the quinoa, vegetables, chickpeas, vegan feta, pistachios and dressing. Toss and store in the fridge for up to four days. 

Top 11 meal prep salad recipes from across the web

The most viewed meal prep salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Summer Grain Salad

Basic Meal Prep Salad

Italian Chicken Salad

Fiesta Lime Salad in a Jar

Curry Chicken Salad

Thai Noodle Salad

Lentil Quinoa Salad

Fresh Fruit Salad Recipe (With Mint...

Mediterranean Dense Bean Salad

Pesto Pasta Salad

Vegan Couscous Salad with Feta and ...

Top 11 meal prep salad recipes from across the web

The most viewed meal prep salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Summer Grain Salad

Basic Meal Prep Salad

Italian Chicken Salad

Fiesta Lime Salad in a Jar

Curry Chicken Salad

Thai Noodle Salad

Lentil Quinoa Salad

Fresh Fruit Salad Recipe (With Mint...

Mediterranean Dense Bean Salad

Pesto Pasta Salad

Vegan Couscous Salad with Feta and ...

The most viewed meal prep salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine