Summer Salads: Planning One Week At A Time

June 20, 2017

lettuce

A raw salad every day, whether it be for lunch or before your evening meal, is an excellent way to increase your veggie intake, alkalize your body, support healthy digestion, and promote optimal elimination. Who knew a salad could be so helpful, right?

While a salad a day sounds good on paper, having what you need on hand for 7 full days can be daunting. The first challenge I faced when our home committed to eating a daily raw veggie salad was stocking up on enough produce to keep it going for a full week. It was a struggle seeing that all of the produce remained fresh and appealing through a whole stretch.

Because I dislike wilted salads about as much as I dislike an extra trip to the grocery store, I’ve found a plan that works. I begin the week using my freshly bought tender greens and move on to romaine which has a longer shelf life. Kale is a great keeper if you store it properly. When time permits, I’ll strip the leaves right after purchase and store them in an airtight container where they will keep fresh for 3-5 days. Broccoli and cabbages will last for 5-7 days, making for some hearty and crunchy salads to wrap up your week.

Here’s a shopping list to get you started and some tips on how to turn it into a week’s worth of salads.

To say the Hubele household is “big on salads” is an understatement, so please adjust the amounts below accordingly.

  • 2 heads of green or red leaf lettuce
  • Basket of cherry tomatoes
  • 1 large cucumber
  • Your choice of raw nuts or seeds to toast
  • 1-2 heads of romaine
  • 2-3 bunches of kale
  • 2-3 medium heads of broccoli
  • 10 carrots
  • 1 kohlrabi
  • Small red cabbage
  • Small green cabbage

Days One & Two: Tossed Green Salad with Cherry Tomatoes, Cucumber Slices, Grated Carrots, and Chopped Nuts or Seeds
* A tossed salad can be anything but traditional by dressing it up with one of these yummy options.

Day Three: Chopped Romaine Salad
* Making a chopped romaine salad really doesn’t require a recipe, but if you feel like something special, consider this vegan caesar which will require you to buy an extra bunch of kale. In that case, go ahead and prep tomorrow night’s kale while you’re at it and it’s a win-win!

Day Four: Kale Salad
* While good kale salad recipes are plentiful, this one is especially worth a try.

Day Five: Broccoli Salad
* I happen to be partial to this crunchy Asian inspired recipe.

Day Six and Seven: Mixed Veggie Slaw
* While a good slaw is delicious fresh, I tend to prefer it the second day. With the use of a food processor, you’ll make a giant bowlful in no time. Get started with this  Detox Slaw.

Here’s to happy, healthy eating!

image_pdfimage_print

Immunity matters!
Learn to support your health naturally with weekly tips
delivered straight to your inbox.

  • This field is for validation purposes and should be left unchanged.

You may also be interested in:

Lauren’s Kitchen: Oma’s Kirsch Pfannkuchen

By Lauren | June 22, 2015

Disclaimer: This is not a plant-based recipe but it’s earned a spot on my blog for these 3 reasons. It’s a incredibly healthy way to “cheat.” It’s amazingly delicious. It’s my mother-in-law’s recipe. My husband grew up in the Schwäbisch region of Germany where fruit based meals are not unusual. In a land where eating local…

Lauren’s Kitchen: Hubele Family Kohlrabi Soup

By Lauren | November 21, 2015

So, long ago, back in an earlier chapter of my life, I taught at Heidelberg American High and after a full day of reigning in teenagers I spent my evenings trying to keep up with truly the world’s most active two year old boy. Some days there just wasn’t enough steam left and preparing a…

Lauren’s Kitchen: How About a Summer Reset?

By Lauren | July 9, 2015

Yes, it is true that in my dream world all of you would be following a plant-based diet to the “T” day in and out and no one would need a reset. Then there is reality…and vacations…and family gatherings…and holiday weekends like the one we just had and suddenly you find you have strayed so…

Lauren’s Kitchen: Potato, Green Bean and Asparagus Salad

By Lauren | April 13, 2015

Ok I admit I have a salad thing going but seriously with these sultry spring days I don’t think anything sounds better in the evening than a bowlful of spring veggies tossed in the perfect vinaigrette. Enter Green Valley Kitchen’s Potato Salad with Grean Beans and Asparagus – a heavenly match. So heavenly that I’ve made it…

Leave a Comment





This site uses Akismet to reduce spam. Learn how your comment data is processed.