It’s MONDAY! To help us all get excited for another week, I’ve crafted a how-to series on packing the perfect lunchtime salad to take to work/school. Because these are the sorts of things I think about in my free time… ?Anyways, the trick to packing non-soggy, perfectly portable salads is to LAYER. First, you put all your veggies — especially watery ones like cucumbers and/or tomatoes, in the bottom of your container. This prevents your lettuce from getting smashed or soggy.(Tip for tomatoes and cucumbers: go for baby tomatoes and English cucumbers. They’re less watery than normal ones).
In this salad I’ve got cucumbers, radishes, carrots, red pepper, avocado, and sundried tomatoes. I put the sticky things — sundried tomato & avocado — on the top of my veggie stack so that they wouldn’t get too smushy in the bottom.Next up: Lettuce! Stack it high, but leave a little bit of space so that you can shake up your salad later.What’s missing? THE CHEESE! I put the cheese on top. If you put the cheese on the bottom with the veggies etc. it sometimes gets too sticky and forms one giant cheese/avocado/pepper ball. Other less sticky cheeses (like store-bought shredded cheddar) will get soggy by the veggies. So, keep the cheese separate.
Last up: Dressing. I like to put mine in a mini-container — you can also keep it in a ziploc bag. Other things you’d want to keep in a separate bag/container: soft nuts/seeds (like peanuts and sunflower seeds), croutons, tortilla strips, and perhaps tomatoes if you’re very anti-sogginess.
I didn’t realize how much I had to say on this topic. Happy salad packing!
Just a few more words to share — about our weekend run! Anthony and I covered seven hot and sunny miles.and I beat all of the little soccer players. Have a good week!
- Do you buy your lunch or pack it?
- Tips for creating non-soggy salads?
- Did you race this weekend?! How’d it go?