Meal-prepping salads is a great idea when getting ready for the week. They’re easy to grab and go, along with protein from last evening’s dinner. These customizable recipes utilize your food processor to make lightning-fast salads in minutes. (You can also use a box grater to get a similar effect if you do not have a food processor.)
Lemon Garlic Vinaigrette
This recipe makes enough dressing for all three of the salads below.
- 9 Tbsp. lemon juice
- 6 Tbsp. red wine vinegar
- 3 Tbsp. good olive oil
- 6 Tbsp. avocado oil
- ½ Tbsp. Dijon mustard
- ¾ tsp. salt
- 3 cloves garlic, minced
Put all ingredients in a mason jar and shake until well combined.
Flaked Carrot Salad
Ingredients
- 1 lb. carrots
- ¾ cup roasted, unsalted almonds
- 4 mint leaves, finely chopped
- 1 Tbsp. parsley, finely chopped
- ½ tsp. smoked paprika
- Lemon Garlic Vinaigrette, to taste
- Optional protein: canned lentils, drained and rinsed
- Optional cheese: feta
Instructions
- Cut carrots into chunks, and pulverize in a food processor until the carrot is just little flakes. Pour carrot flakes into a large mixing bowl.
- Pulverize almonds in food processor until coarsely ground. Add to carrot flakes.
- Chop mint and parsley finely and add to carrot and almond mixture.
- Mix together carrots, almonds, mint, parsley, paprika, lentils, and feta. Add vinaigrette and mix.
Flaked Brussels Sprout Salad
Ingredients
- ½ lb. brussels sprouts
- ½ cup dried cherries
- ¼ cup pumpkin seeds
- Lemon Garlic Vinaigrette, to taste
- Optional protein: roasted chicken thigh
- Optional cheese: goat
Instructions
- Cut ends off brussels sprouts and slice in half.
- Pulverize brussels in food processor or grate with a box grater.
- Add dried cherries, pumpkin seeds, and any other topping you’d like.
- Toss with vinaigrette.
Cauliflower Tabbouleh
Ingredients
- 1 head cauliflower
- 1 bunch parsley, finely minced
- 8 leaves mint, finely minced
- 10 cherry tomatoes, quartered
- ½ cucumber, cut into chunks
- ¼ to ½ cup diced kalamata olives
- Lemon Garlic Vinaigrette, to taste
- Optional cheese: feta
- Optional protein: chickpeas or roasted chicken thigh
Instructions
- Cut cauliflower into chunks, and pulverize in food processor until cauliflower is just little flakes. Pour cauliflower flakes into a large mixing bowl. If you use a box grater instead of a food processor, keep the cauliflower whole to grate it.
- Add parsley, mint, tomatoes, olives, cucumber, feta and desired protein, if using. Combine and mix in vinaigrette.