8 tips to prepare the salad of the week on Sunday night –

Was your excuse for not including the salad in your lunch box a lack of time? It’s time to put these tactics into practice. This way, you can make all the salads for the week at once. It’s simple, come see!

The choice of pot

To choose the ideal pot, you should think about two things: how I’m going to take the lunchbox to work and where it will stay until lunchtime. Plastic containers with lids are the most popular as they are lightweight and sturdy. You can also use a glass jar. Just do not forget that they are fragile and large, which can make transport difficult – that is if you take the bus, subway or train to get to work. The good news is that both containers are inexpensive and easy to find.

If you are going to adopt the plastic container…

Remember to choose those with a rectangular and flat shape. This way, you save space in the fridge (just stack it) and also better organize the vegetables in the lunch box, preventing the ingredients from being spread out and looking “withered”. Follow the step by step to maintain your salad:

1. Start with green leaves
Fill the pot with approximately two or three cups. (tea) of leaves. But beware: before adding the ingredients, make sure they are completely dry. To save time, you can buy a pack of pre-washed greens.

2. Add the vegetables, legumes and fruits
After the leaves, put ingredients like: carrots, cucumbers, cherry tomatoes (keep whole), peppers, broccoli, chickpeas, beans, corn, peas, or even fruits like grapes or blueberries. The trick, again, is to pat each ingredient dry with a paper towel. This will make them keep longer.

3. Add the protein
Aim for protein sources from different foods, such as tofu, grilled chicken, hard-boiled eggs, certain types of cheese, such as diced or baked cheddar, grains, such as quinoa or brown rice. After completing the first two steps, add the protein on top. The tip here is to only add the ingredients to the salads on the first three days of the week (Monday, Tuesday and Wednesday). On Wednesday night, place the proteins in the Thursday and Friday containers. Do the same with very wet fruits (avocados or sliced ​​strawberries), nuts and seeds.

4. Keep the sauce separate
Leave the sauce separate until it’s time to consume the salad.

If you are going to adopt glass containers…

Opt for glass jars with lids, it can be even easier to organize the salad. It’s important to remember that these tricks only work if you keep the jars vertical.

1. Start with the sauce
As long as you keep the jar upright, the sauce will separate from the vegetables. This is great if you don’t want to carry the spice in a separate container.

2. Put the vegetables
Start your lunch box with harder vegetables like carrots, radishes, onions and chickpeas. Then add more delicate ingredients like bell peppers, sliced ​​cucumber and cherry tomatoes.

3. Add the green leaves
The amount of leaves should occupy at least half of the jar. But, remember: your salad is very dry.

4. Finally, the protein
Sprinkle some tofu, grilled chicken and shredded cheese on top. These ingredients are more “heavy”, so they will help to push the green leaves down. With that, you gain more space in your lunchbox. You can also add avocado, nuts or seeds, and dried fruit.

Extra tip: time to season your salad!
When eating, you can shake the container to distribute the sauce or pour the entire contents into a bowl.