Tired of the same boring lunch? Ready to try something new and delicious while still sticking to your low carb diet? Meal prep salad kabobs are the perfect answer!
Not only are they a tasty, nutritious way to get your daily veggies, but they are super easy to make in advance and are a great way to mix up your lunchtime routine.
These kabobs are a great way to stay on track with your meal prep and make eating healthy simple and convenient.
Meal prep has become increasingly popular in recent years, and for good reason. The benefits of meal prep extend far beyond just saving time in the kitchen.
One of the major advantages of meal prep is that it allows you to have an easy lunch option ready to go throughout the week.
By preparing your meals in advance, you eliminate the need to think about what to eat or spend time cooking during your lunch break.
With meal prep salad kabobs, you can have a nutritious and satisfying lunch on hand that is both delicious and low carb.
These kabobs are packed with fresh vegetables, making them a great way to get your daily dose of vitamins and minerals. Plus, they are super easy to assemble and can be customized to your taste preferences.
By incorporating meal prep salad kabobs into your routine, you can enjoy a tasty and convenient lunch without sacrificing your health goals.
They’re also perfect as an appetizer for a party. It’s always good to have a low carb/keto option on hand.
How to Make Salad Kabobs:
First, gather all your favorite vegetables. I used cherry tomatoes, cucumber slices, and of course, lettuce.
Next, wash and prepare the vegetables by cutting them into bite-sized pieces.
I also used hard boiled eggs (cut in half), mozzarella cheese, and smoked turkey breast.
Now it’s time to assemble your kabobs!
Simply slide the vegetables, eggs, cheese, and turkey onto skewers in any order you prefer, leaving enough space at the bottom for easy handling. Repeat this process until all your kabobs are ready.
Finally, store them in an airtight container in the fridge for up to five days. When it’s time for lunch, grab a skewer and enjoy your flavorful and colorful salad kabob. It’s that easy!
Packing and Storing:
When it comes to packing and storing your salad kabobs, there are a few tips to keep in mind.
First, make sure to choose a sturdy container that will keep your kabobs fresh and intact. Airtight containers work best to prevent any moisture or air from getting in and causing the vegetables to spoil.
It’s also a good idea to place a layer of paper towel at the bottom of the container to absorb any excess moisture. This will help keep your kabobs crisp and delicious.
Additionally, if you’re planning to take your kabobs on the go, consider packing them in a cooler bag with an ice pack to keep them chilled and fresh.
By taking a few extra steps to properly pack and store your salad kabobs, you can ensure that they stay tasty and ready to enjoy throughout the week.
Ingredients
Method
- Cut the iceberg lettuce into wedges. Do not separate the wedges.
- Cut the cucumber into slices.
- Cut the mozzarella cheese into .5 ounce pieces.
- Place the ingredients on the wooden skewer starting with one cherry tomato, one wedge of lettuce, a slice of turkey breast, cucumber, mozzarella cheese, half of a hard boiled egg, another wedge of lettuce and cherry tomato.
Nutrition Information:
This recipe makes 10 salad kabobs. Nutrition information is for 1 salad kabob.
116 calories, 7 g total fat, 3 g saturated fat, 247 mg sodium, 4 g carbohydrate, 2 g dietary fiber, 2 g sugar, 12 g protein (myfitnesspal.com)
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