Salad was once your go-to when it came to meal prepping. But 5 million kale Caesars later, you found yourself never wanting to look at another vegetable again. We hear you, but we’re also about to change your mind. Here are seven salads to have for dinner this week—we promise they’re still just as easy to make as the ones you’re used to, only ten times as exciting.
Here’s What to Cook Every Night This Week (July 27 – August 2)
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Published Jul 23, 2020
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Shopping List
Produce
6 lemons
5 avocados
4 limes
4 peaches
2 plums
1 mango
1 jicama
1½-pounds cherries
1 small tomato
1 pint cherry tomatoes
12 figs
1 cucumber
1 10-ounce bag sugar snap peas
2 heads red-leaf lettuce
2 heads romaine lettuce
1 head iceberg lettuce
1 head Boston lettuce
1 head kale
1 6-ounce bag spinach
2 red onions
1 yellow onion
2 large shallots
1 garlic clove
1 red bell pepper
1 jalapeño
1 Fresno chile
1 bunch asparagus
1 bunch oregano
1 bunch mint
1 bunch dill
1 bunch parsley
3 bunches cilantro
1 bunch scallions
Meat
1½ pounds boneless, skinless chicken breast
1 pound shrimp
4 ounces steak (we recommend flank)
6 ounces salmon
4 ounces prosciutto
Dairy
2 large balls burrata
1 5.6-ounce container plain yogurt
1 5-ounce container crumbled blue cheese
Grains
1 bag barley
1 package gluten-free pasta
1 bag farro
Canned and Packaged Goods
1 pound almonds
1 32-ounce carton chicken broth
Whole-grain mustard
Dijon mustard
1 jar natural peanut butter
1 pound roasted, unsalted peanuts
1 small pouch tahini
1 can black beans
Pantry Ingredients: extra-virgin olive oil, red-wine vinegar, crushed red-pepper flakes, salt, freshly-ground black pepper, dried oregano, chili powder, garlic powder, cayenne pepper, grapeseed oil, sesame oil, soy sauce, brown sugar, balsamic vinegar, turmeric, cumin, smoked paprika, coriander
Monday: 20-minute Burrata Salad With Stone Fruit And Asparagus
The most work you’ll have to do is blanch the asparagus and sugar snap peas. Grill the peaches for an extra dose of summer.
Tuesday: Grilled Lemon-herb Chicken And Avocado Salad
Cherry tomatoes, red onion and barley pack lots of fiber and nutrition into one gorgeous, protein-rich package.
Wednesday: Shrimp Fajita Salad With Avocado Cilantro Dressing
The dressing is everything you’d want in a taco, from creamy avocado to zingy lime juice to spicy jalapeño.
Thursday: Warm Sesame Noodle Salad
The best part about this dish? Most of the ingredients are already in your pantry.
Friday: Keto Steak And Blue Cheese Salad For One
Eating alone is no excuse not to treat yourself. Try our grilled flank steak recipe on for size, or use whatever leftover beef you have in the fridge.
Saturday: Salmon Bowl With Farro, Black Beans And Tahini Dressing
Hey there, omega-3s. Not only does this salad hook you up with tons of healthy fats, it also includes anti-inflammatory turmeric, fiber-rich beans and ancient grains.
Sunday: Prosciutto And Fig Salad Board
Ditch the bowl for a cocktail hour-worthy presentation. We’ll bring the Pinot Grigio.
