My sister mentioned recently that she makes a big salad every day for herself and her husband, as they’re both still working from home, and that she was looking for new ideas, especially ones that would make it through the week without spoiling.
It’s a great idea because it helps encourage healthy-ish eating, saves time and also cleanup. I’m sure you’ve noticed if you and your partner or spouse or roommates are eating at home ALL THE TIME these days, there’s a constant flow of kitchen clean up and dishes. I’ll admit to being over it.
We began swapping some recipes (a few links below) and then my neighbor brought one over that I loved and wanted to share as it stayed in the fridge all week and just got better and better with each day. It’s perfect for fighting the winter blah-s because it’s bright in color and taste, but generally pretty healthy, all things considered.
Her recipe is based on this one, but she made a few tweaks and then I made a few more.
Easy Weekday Broccoli Tahini Salad
- Follow the recipe here.
- Double the dressing.
- Replace syrup with honey if so desired (original recipe also suggests agave).
- Increase the amount of sunflower seeds to 1/2 cup.
- Add a half cup of pumpkin seeds.
- Toast the sunflower and pumpkin seeds in a pan on your stove top or in the oven to add more depth of flavor and crunch.
- To keep it simple, I bought a bag of red and green chopped cabbage that had shredded carrots in it, too. And, I used a bag of broccoli crowns from Trader Joe’s that I chopped up. It yielded three cups.
Try it and let me know what you think — also, send any other ideas for easy weekday lunches!
Other ones my sister and I like:
Chopped Salad With Chickpeas, Feta and Avocado
St. Louis Salad (one bag broccoli crowns, one bag cauliflower crowns, one can quartered artichoke hearts, cherry tomatoes, one chopped yellow zucchini, some sliced red onion if you like – throw them in a bowl, toss with Whole Foods Italian dressing and let it sit overnight).