Recettes de salades

Ingrédients

• chopped greens: typically a mix of romaine
• tomatoes: sliced or chopped
• cucumber: sliced or chopped (I often remove the seeds, but it isn’t required)
• corn: canned (frozen, or fresh)
• bell peppers: sliced thin or chopped small
• red onions: sliced thin
• green onions: sliced thin
• ground beef or ground turkey: cooked and seasoned generously with Mexican spices or taco seasoning
• taco meat with black beans and corn
• pulled pork or carnitas: shredded and chopped bite-size
• cooked or roasted chicken: shredded or diced
• ham: diced
• hard boiled eggs: chopped
• canned tuna fish: drained well
• cooked shrimp or fish
• beans: black (kidney, or pinto beans)
• cheese: shredded (diced, or crumbled)
• avocado: sliced or diced
• fruits: diced apples or pears (orange slices, fresh berries)
• plenty of crunch: croutons (tortilla chips, or my personal favorite Fritos)
• fresh lime
• salt and pepper
• salad dressing of your choice:

Préparation

1. 1

   --- Salad Meal Prep ---

2. 2

   Prep the vegetables and place in serving size containers. (I use these containers and these containers to store prepped salads.) Add a paper towel to each box to help the produce last longer. Place in the refrigerator until ready to eat.

3. 3

   --- When Ready to Eat ---

4. 4

   Warm the protein of your choice and chop bite-size, if needed. Add the protein to the pre-made salad greens and vegetables.

5. 5

   Add the toppings of your choice. Squeeze lime generously over the salad and sprinkle with salt and pepper, or drizzle with your favorite salad dressing.