If you’re like me, you love a fresh healthy salad for lunch in the summer but you’re too busy to make one every day. It’s a pain to cut and chop and clean every morning as you’re trying to get yourself (and your family) out the door. And paying $10 for a fresh salad from the local salad bar just won’t do. So what to do?

Here’s my favorite preparation tip that adds those delicious fresh veggies to your week while saving you time and money.  

The salad assembly line: 10 minutes for a week’s worth of nutritious homemade lunches.

1. Get out 5 storage containers with lids that close tightly. (Glass containers are safer than plastic.)
2. Open bag of greens. I like arugula or herb salad mix. Split evenly between 5 containers.
3. Slice a cucumber. Divide slices into all open containers evenly.
4. Repeat with tomatoes, carrots, green onions, avocado, a red pepper.
5. Sprinkle with some pumpkin seeds or walnuts, and maybe a dash of cheese.
6. Do NOT add dressing*. Seal the lids tightly and refrigerate until you take it for lunch.

Voila! Lunch meal prep solved for a week. If you don’t open the containers, the salads will last and even Friday’s lunch will be fresh. One time chopping, one time clean up, and a week’s worth of lunches!

It’s hard to get those 6 servings of veggies every day when you’re living on the go. But you’ll feel SO much better when you do. I know I do. If you have some other quick and easy healthy eating tips, I’d love to hear them! Please comment below and share so we can all benefit.

*(When it’s time to dress the salad I recommend a little olive oil and lemon juice, with a dash of salt and pepper!)

**And don’t forget to drink enough water too! Half your weight in ounces is recommended. So, if you weigh 130 pounds, that means you should have 65 ounces, or a little more than 4 pints of water per day.