Welcome to another exciting edition of Meal Prep Monday! As the summer heat intensifies, it's time to dive into the world of cool and refreshing salads that will satisfy your taste buds and keep you feeling energized all season long. From hearty and protein-packed options to zesty and citrus-infused delights, we have an array of vibrant salads to add to your meal prep plan this August. Let's get started!
Click on the name to see the full recipe!
Grilled Chicken Caesar Salad
Ingredients:
- 2 heads of romaine lettuce, chopped
- 1 pint cherry tomatoes, halved
- 2 cups croutons
- 1 cup shaved Parmesan cheese
- 4 boneless, skinless chicken breasts
- Caesar dressing (store-bought or homemade)
Instructions:
1. Grill the chicken breasts until fully cooked and slightly charred. Let them rest for a few minutes before slicing.
2. In a large serving bowl, assemble the chopped romaine lettuce, halved cherry tomatoes, and croutons.
3. Add the sliced grilled chicken on top and sprinkle with shaved Parmesan.
4. Toss the salad gently with Caesar dressing to coat all the ingredients.
5. Serve immediately or divide into six portions for meal prep.
Taco Salad Bowls
Ingredients:
- 1.5 lbs ground turkey or beef
- 2 heads of romaine lettuce, shredded
- 1 can black beans, drained and rinsed
- 2 avocados, diced
- 1 pint cherry tomatoes, halved
- 1 cup salsa
- Sour cream (optional)
- 6 tortilla bowls (store-bought or homemade)
Instructions:
1. In a skillet, cook the ground turkey or beef with taco seasoning until fully cooked.
2. In each tortilla bowl, layer shredded romaine lettuce, cooked meat, black beans, diced avocado, and halved cherry tomatoes.
3. Top with salsa and add a dollop of sour cream if desired.
4. Seal the tortilla bowls with lids or plastic wrap for easy grab-and-go meals.
Asian Sesame Noodle Salad
Ingredients:
- 10 oz soba noodles, cooked according to package instructions
- 3 cups shredded carrots
- 2 red bell peppers, thinly sliced
- 1 cup cooked and shelled edamame
- 1 bunch green onions, sliced
- 1/4 cup sesame seeds
- Fresh cilantro, chopped
- Sesame-soy dressing (store-bought or homemade)
Instructions:
1. In a large mixing bowl, toss together the cooked soba noodles, shredded carrots, red bell pepper slices, edamame, and sliced green onions.
2. Sprinkle sesame seeds and chopped cilantro on top.
3. Pour the sesame-soy dressing over the salad and toss until well combined.
4. Divide the salad into six portions for meal prep.
Greek Chickpea Salad
Ingredients:
- 2 cans chickpeas, drained and rinsed
- 2 cucumbers, diced
- 1 pint cherry tomatoes, halved
- 1 cup Kalamata olives, pitted and sliced
- 1 red onion, thinly sliced
- 1 cup crumbled feta cheese
- Fresh parsley, chopped
- Lemon-oregano dressing (store-bought or homemade)
Instructions:
1. In a large bowl, combine the chickpeas, diced cucumbers, halved cherry tomatoes, sliced Kalamata olives, and thinly sliced red onion.
2. Sprinkle crumbled feta cheese and chopped parsley on top.
3. Drizzle the lemon-oregano dressing over the salad and gently toss to coat.
4. Divide the Greek Chickpea Salad into six portions for meal prep.
Citrus Grilled Salmon Salad
Ingredients:
- 6 salmon fillets
- 10 cups mixed salad greens (e.g., arugula, spinach)
- 2 oranges, segmented
- 1 lemon, sliced
- 1/4 cup fresh dill, chopped
- Citrus vinaigrette (store-bought or homemade)
Instructions:
1. Grill the salmon fillets until cooked through, with grill marks. Let them rest for a few minutes before flaking.
2. In each meal prep container, place a bed of mixed salad greens.
3. Add flaked salmon, orange segments, and lemon slices on top.
4. Sprinkle with chopped fresh dill and drizzle with citrus vinaigrette.
Mediterranean Couscous Salad
Ingredients:
- 2 cups pearl couscous, cooked according to package instructions
- 2 cucumbers, diced
- 1 pint cherry tomatoes, halved
- 1 cup Kalamata olives, pitted and sliced
- 1 red onion, finely chopped
- 1/2 cup fresh mint, chopped
- 1 cup crumbled feta cheese
- Lemon-herb dressing (store-bought or homemade)
Instructions:
1. In a large mixing bowl, combine the cooked pearl couscous, diced cucumbers, halved cherry tomatoes, sliced Kalamata olives, and finely chopped red onion.
2. Add chopped fresh mint and crumbled feta cheese.
3. Drizzle the lemon-herb dressing over the salad and toss until well coated.
4. Divide the Mediterranean Couscous Salad into six portions for meal prep.
Big Mac Salad
Ingredients:
- 2 lbs ground beef
- 12 cups shredded lettuce
- 2 cups sliced dill pickles
- 1 pint cherry tomatoes, halved
- 2 cups shredded cheddar cheese
- Special sauce (mayonnaise, ketchup, mustard, and relish mixed together)
Instructions:
1. In a skillet, cook the ground beef until fully cooked and crumbled. Drain excess fat.
2. In a large serving bowl, layer shredded lettuce, sliced dill pickles, halved cherry tomatoes, and shredded cheddar cheese.
3. Add the cooked ground beef on top and drizzle with the special sauce.
4. Toss the salad gently to mix all the ingredients.
5. Serve immediately or divide into six portions for meal prep.