You all know I’m a huge fan of mini meal preps & batch cooks every week. I’m not talking put-all-your-food-in-tupperwares-once-a-week and eat those. Nope. What about my mood? What about old food? What if I change my mind? It’s too much of a commitment, and I’m also NOT a fan of spending my entire Sunday in my kitchen. Nope.
I’d rather make a couple roasted & chopped veggies every few days, a couple proteins, and one HUGE chopped salad. I’ll take those and assemble meals from them throughout the week depending on what I’m craving. These types of already dressed salads save my life because they last up to one week (if you don’t add lettuce to them – too soggy – I add lettuce right before I eat it if I’m in the mood). I’ll take the salad and add chopped avocado and sometimes blueberries or peaches, with a big glug of olive oil and a protein & I am one happy person.
Horiatiki salad is usually my favorite way to do it. This is a typical Greek salad that I saw in full force while I was in Greece two years ago, and the interesting thing about it is that it always has no lettuce, so it’s super substantial.
I mix it up frequently by swapping the red wine vinegar for balsamic or sherry vinegar, switching up the parsley for fresh basil, and using different types of tomatoes, cucumbers, and peppers, depending on what’s in season. This is the standard that I always jump back to, because it’s so simple and so good. My favorite.
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