Welcome to the Salad Lab, where we’re making fabulous salads every day. Today we’re meal prepping five salads with five key ingredients, changing up the flavor profile and proteins for each one. Full recipe and shopping list on my substack. For the white bean hummus base, we have a can of drained Great Northern beans, extra virgin olive oil and lemon juice. Tahini and miso zest to that juice, lemon and a clove of garlic. Can’t forget a little salt and pepper and some ice water, and make sure it’s the right consistency that you like. For the base of the salad, I have power greens and arugula and edamame, shredded carrots, quinoa. I cooked it in a little vegetable stock. Yellow and red bell peppers are still in season, and toasted almonds. And I’m adding some bonus hemp hearts and flax meal so that it gives me enough fiber for the whole day. That’s your base. For the grilled salmon, we’re going to add the base to some chopped dill and parsley. For the chicken, we have paprika and white balsamic vinegar. For the miso roasted tofu, I have coconut milk and some curry powder. Quickly boiled eggs, I have Calabrese peppers. And finally, for the grilled shrimp, cilantro and orange juice. Give them all a good little whisk, pack them in a cute little container, pack them up, and you’re set for the week. Enjoy.