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
- 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.
- For the toppings, a minimum of ⅓ cup per person is a good starting point.
- Thinly slice the cabbages and Brussels sprouts with a mandolin or box grater in a food processor.
- Ensure lettuces are well dried with a salad spinner and/or a towel before storing.
- Place a paper towel in the bottom of the storage container for the lettuce and greens to absorb excess moisture.
- 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.
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