Delicious and Versatile Vegetarian Salad Recipes for the Work Week

Salads are a fantastic option for a quick and healthy lunch during the work week. Whether you're looking for a simple combination of ingredients or a more complex mix, there are endless possibilities to suit your taste. Here are some of my favorite vegetarian salad recipes that you can make ahead and enjoy throughout the week.

Two Timeless Favorites

Currently, my two go-to salad recipes for the week are the Strawberry Avocado salad with a sweet honey dressing and the Chimichurri salad.

Strawberry Avocado Salad: This refreshing salad is easy to make and perfect for a quick lunch. Just chop the strawberries and avocados, mix them in a bowl, and drizzle with honey dressing right before you serve it. Unlike greens, avocados and strawberries can be stored for a few days without losing their texture and taste. December is a particularly good month to enjoy this salad as it coincides with holidays such as Christmas and New Year's Eve.

Chimichurri Salad: This vibrant salad is full of flavor and color. You can prepare the chimichurri rub ahead of time and store it in a separate container. Just before serving, toss in all the fresh vegetables and herbs.

Sorting Through Variety

While greens can typically survive for a few days in the fridge, other ingredients like beans, beets, cabbage, and potatoes need to be rotated to maintain freshness and flavor. Even if you enjoy a variety of ingredients, it can be challenging to switch between them every day. However, here are some of my favorite salads that you can try:

Strawberry Avocado Salad - A simple and delightful dish that can be made ahead. Corn and Mango Salad - Add a touch of sweetness and a hint of spice for a fruity and refreshing option. Potato Salad - A hearty and comforting salad that’s great for a cold day. Broccoli Salad with Craisins, Chopped Red Onion, and Sunflower Seeds - A fun twist on a classic salad with a variety of textures and flavors. Asian Vegetable and Fruit Salad - Combine your favorite vegetables and fruits to create a unique and flavorful salad. Tofu Salad Super Salad - Mix everything you want in a tofu salad and throw it all together. Pasta Salad, Quinoa Salad, Hummus, and Baba Ganoush - Complement your salad with a variety of dip options for a well-rounded meal.

How I Create My Salads

I like to be flexible when it comes to salads. After all, make it up as you go! Here’s a guideline for creating your lunch salads:

Prepare some containers with lids, a good knife, and a large cutting board. Chop your favorite veggies. I often use red onion, celery, red, orange, and yellow peppers, cucumber, zucchini, and frozen green peas. Store your dressing in a separate container to keep your veggies from going soggy. Add cheese if you are an ovo-lacto vegetarian and enjoy it. Prepare your salads for at least three days to keep them fresh and convenient.

Enjoy Your Sheet Salads

Salads are not only tasty but also make for a satisfying and nutritious meal. They are perfect for sharing, and you can even add some Kalbo-Nee Seitan for extra protein. By making a variety of salads, you can satisfy your taste buds and ensure you don’t get bored with the same flavors every day.

Feel free to experiment with your own ingredients to create salads that suit your preferences. I promise you will not feel hungry after eating “my salads.”

Conclusion

With these versatile and delicious vegetarian salad recipes, you can enjoy a variety of dishes throughout the work week. Whether you’re following a simple recipe or mixing it up with your favorite ingredients, a healthy and refreshing salad is always a great choice. Give these recipes a try and see which ones you enjoy most!

Chimichurri Rub Recipe

Cut 3-4 parsley sprigs, 1 tablespoon of oregano, and 2-3 cloves of garlic into small pieces. Chop 3-4 serrano chili peppers and combine with the parsley, oregano, and garlic. Shred a large bunch of cilantro and add it to the mixture. Finely slice 8-10 kaffir lime leaves and add them to the rub. Whisk together 3 garlic cloves, 3 tablespoons of Red wine vinegar, and 4 tablespoons of olive oil. Pour the garlic and vinegar mixture over the chopped herbs and mix well.

This chimichurri rub can be stored in a container in the refrigerator for several days. Stir before using.