In an effort to stay healthy, I have started keeping an assortment of salads in my fridge for the week. These are usually easy to throw together salads that keep for a few days. I aim to make at least two and then depending on how fast we go through them, make a third at the end of the week so we have a healthy nosh for the weekend.

These salads are often snacks or lunches for me and G. It also gives Manatee something to snack on when he gets home from work. I have found the best way to eat healthy food is to keep healthy food stocked in the house. It sounds obvious, but took me years to actually start walking the walk. I don’t know about you, but our summers mean we are usually running from one thing to the next. By taking a little time at the beginning of the week to make these salads, I know I have at least one thing good for me that is ready to go whenever I need it.

I wanted to start sharing these recipes with you to help you stock your fridge for the summer months. This week I made:

 

broccoli salad

Broccoli Salad

Broccoli Salad: I was really craving the traditional broccoli salad- mayo, cheese, and bacon. Not really healthy, right? I swapped out the mayo for homemade poppy seed dressing, replaced the cheese with carrots (same color, right?), and subbed in turkey bacon for the bacon. I can honestly say that this salad would be just as good if not better without any bacon because I also added roasted sunflower seeds. This salad led to a fight in our family because Manatee ate it too fast. Isn’t that ridiculous? Food is meant to be eaten. I realized how foolish I was being and just tacked on an extra salad at the end of the week.

 

Chickpea Spread

Chickpea Spread

Chickpea Spread: This is one of my go-to recipes from the book Isa Does It. The author, Isa Chandro Moskowitz, is one of my favorite cookbook authors. She is a vegan cook, but her methods and approach can be applied to any style of cooking. This mock-tuna salad is easy to throw together and packed with veggies and protein.

 

Texas Caviar

Texas Caviar

Texas Caviar: Everyone has their own version of this corn and bean classic, and this is mine. Minimal oil, minimal sugar, and maximum taste from lime and cilantro. It’s great for serving with meat, on tacos, with chips, or on top of a bed of greens with some sliced avocado.

 

 

 

 Those were our salads for the week! We devoured them and I hope you enjoy them, too.

Do you have any go-to favorite summer salads?