How to Make Easy Batch Salads

If you’re trying to eat an anti-inflammatory diet, then lettuce, greens, fresh herbs, fruits, and vegetables are essential. The easiest way to ensure you eat enough is to make a few versions of batch salads weekly and enjoy for lunch or as a side to dinner. Mix and match the below salad mixes, toppings, and dressings until you find a combination that you like.  

Batch Salad Tips 

1. There are no set portions for these salads; we estimate a big handful makes a single side salad, and 2-3 handfuls are ample for a main course salad.  
2. For the toppings, a minimum of ⅓ cup per person is a good starting point. 
3. Thinly slice the cabbages and Brussels sprouts with a mandolin or box grater in a food processor. 
4. Ensure lettuces are well dried with a salad spinner and/or a towel before storing.  
5. Place a paper towel in the bottom of the storage container for the lettuce and greens to absorb excess moisture.  
6. Store the greens separately from the wetter cut toppings to stay fresh longer.  

Batch Salad Mixes  

Red & Purple Salad

• Red leaf lettuce (baby leaves can be left whole, tear larger leaves) 
• Purple kale, thinly sliced or torn   
• Red cabbage, thinly sliced   
• Radicchio, thinly sliced   

Brussels Sprout Salad

• Brussels sprouts, ends cut off and brown outer leaves removed 
• Green cabbage, thinly sliced 
• Red cabbage, thinly sliced 

Fennel Salad 

• Fennel bulbs and fronds, ends trimmed, thinly sliced 
• Romaine lettuce, torn  

Baby Greens Salad

• Baby spinach 
• Baby kale 
• Arugula or rocket lettuce 
• Spring greens  

Herb Salad

• Butter lettuce  
• Fresh parsley, leaves torn  
• Fresh basil, leaves torn 
• Fresh dill, coarsely chopped 
• Microgreens of your choice  

Batch Salad Toppings

Purple Toppings 

Goes well with Red & Purple Salad. 

• Black or red grapes 
• Blueberries  
• Pickled red onions
• Blackberries  

Pickled Vegetables

Cover veggies in white wine vinegar in a jar and refrigerate, or try our variations on pickled carrots or strawberries.

• Radishes, diced 
• Cucumbers, diced 
• Turnips, diced 
• Bell peppers, diced (AIP – omit) 

Mediterranean Toppings

Goes well with Herb Salad.

• Tomatoes, diced (AIP – omit) 
• Cucumbers, diced 
• No-salt-added or desalinated capers, drained
• Garlic, grated or minced  
• Zucchini, diced 
• Frozen or canned artichokes, diced  

Citrus Toppings

Goes well with Fennel Salad.  

• Oranges, peeled and sliced or diced 
• Grapefruit, peeled and sliced or diced 
• Shallots, thinly sliced  
• Avocado, diced (add just before serving)  

Seeds and Fruit

Goes well with Brussels Sprout Salad.   

• Pumpkin seeds (AIP – omit) 
• Sunflower seeds (AIP – omit) 
• Almonds, slivered (AIP – omit) 
• Apple diced (add just before serving) 
• Pomegranate (add just before serving)  
• Dried blueberries and/or sour cherries  

Tex Mex Toppings

• Jicama, diced 
• Radishes, diced 
• Cucumber, diced 
• Red onion, diced 
• Cherry tomatoes, quartered (AIP – omit) 
• Cilantro, torn 

DIY Vinaigrette

• ½ cup extra-virgin olive oil  
• 3-4 Tbsp. vinegar of your choice (see below)  
• ¼ tsp. dry mustard (AIP – omit) 
• Pepper (AIP – omit) 

Whisk or blend in a small food processor. Store in a jar in the refrigerator.  

Variations

• Fruit Juice: Reduce olive oil by half and replace with pomegranate juice, orange juice, or apple juice.
• Vinegars: Balsamic, red wine, white wine, apple cider, or sherry.  
• Dried fruit and veggies: Figs, dates, blueberries, or sun-dried tomatoes. (AIP – omit) 

Paleo Ranch Dressing

• 1 cup Paleo mayonnaise (AIP – omit) 
• 1 Tbsp. water, or more 
• ½ tsp. dried dill
• ¼ tsp. garlic powder 
• ⅛ tsp. onion powder 
• ⅛ tsp. pepper (AIP – omit) 
• ½ lemon, juiced  

Blend in a small food processor or stir well in a bowl. Store in a jar in the refrigerator.