16 Step-by-Step High-Protein Salad Meal Prep Ideas

Let’s be honest—most of us open our fridge around noon hoping for a miracle meal to appear. And when it doesn’t, we’re either dropping twenty bucks on mediocre takeout or eating crackers over the sink like some kind of feral person. Sound familiar?

Here’s the thing about high-protein salad meal prep: it’s not just another food trend that sounds good on paper but falls apart by Wednesday. When done right, these salads actually deliver on the promise of convenient, satisfying meals that keep you full for hours. I’m talking real food that tastes better on day three than those sad desk lunches you’ve been forcing down.

The secret sauce? Building salads that can actually survive in your fridge without turning into a soggy disaster. We’re talking sturdy greens, strategic layering, and enough protein to keep your stomach from staging a revolt two hours after lunch. No wilted lettuce, no mystery liquids pooling at the bottom of your container, and definitely no regrets.

I’ve been meal prepping salads for years now, and trust me, I’ve made every mistake in the book. From drowning perfectly good kale in dressing three days too early to learning the hard way that delicate spring mix has zero business being in a five-day meal prep. But those failures taught me exactly what works—and what actually tastes good after sitting in a container all week.

Why High-Protein Salads Are Your Best Friend

Let’s talk protein for a second. Most people think of salads as rabbit food—some lettuce, maybe a sad cherry tomato, and a prayer that you won’t be starving in an hour. But when you pack in 25-35 grams of protein per serving, you’re building an actual meal that keeps you satisfied.

Research shows that higher protein intake supports muscle maintenance, especially when you’re trying to lose weight or stay active. We’re not talking about chugging protein shakes here—just real food that happens to be packed with the stuff your body actually needs.

The beauty of protein-packed salads is that they solve the biggest meal prep problem: food fatigue. You know that feeling when you open your meal prep container on Thursday and want to cry a little? Yeah, that doesn’t happen when you’ve got variety and flavor working in your favor. Plus, according to Harvard Health, spreading your protein intake throughout the day is way more effective than loading up at one meal.

Want to explore more ways to boost your protein game? These 21 high-protein meal prep recipes will keep you full all week long without the usual meal prep burnout.

The Foundation: Choosing the Right Greens

Here’s where most people screw up their meal prep salads right out of the gate. They grab whatever lettuce looks pretty at the store without thinking about whether it’ll survive more than 24 hours in a container. Spoiler alert: that delicate butter lettuce won’t make it to Tuesday, let alone Friday.

Kale, romaine, and cabbage are your MVPs. These sturdy greens don’t just survive in your fridge—they actually improve over time. Kale especially softens up nicely when it’s dressed a day or two in advance, losing that tough, chewy texture that makes people think they hate it.

I learned this the hard way after wasting an entire week’s worth of meal prep on spinach that turned into green slime by Wednesday. Now I stick with the tough stuff, and honestly? The texture holds up so much better that even the people who claim they hate kale end up loving these salads.

Best Greens for Meal Prep (Ranked by Survival Rate)

• Kale: The undisputed champion. Curly or lacinato (dinosaur) both work, and they get better with time.
• Cabbage: Red or green, shredded cabbage is basically indestructible. Plus, it adds a satisfying crunch.
• Romaine: Chopped thick, it holds up well for 4-5 days. Just avoid those sad outer leaves.
• Brussels Sprouts: Shaved thin, these guys are nutritional powerhouses that don’t wilt.
• Arugula: Use sparingly and only if you’re eating within 2-3 days. It’s peppery and delicious but fragile.

If you’re serious about nailing your meal prep basics, check out this Meal Prep 101 guide—it covers everything from grocery shopping to storage hacks that actually work.

Protein Power Players: What Actually Works

Listen, you can pile all the quinoa and chickpeas you want into a salad, but if you’re trying to hit 25+ grams of protein per meal, you need to be strategic. Not all protein sources are created equal, and some play way nicer in meal prep containers than others.

Grilled chicken breast is the obvious choice because it’s lean, versatile, and holds up beautifully for 5 days. But here’s the trick: season it like you actually care about flavor. I use a simple spice rub with smoked paprika, garlic powder, and a touch of cumin. Game changer.

Hard-boiled eggs are criminally underrated in meal prep salads. They’re cheap, they last forever (okay, like a week), and they pack about 6 grams of protein each. I use this egg cooker because standing over a pot of boiling water is not how I want to spend my Sunday.

Top Protein Sources for Salad Meal Prep

1. Grilled Chicken Breast: 26g protein per 3 oz serving. Meal-prepper’s best friend.
2. Canned Tuna: 20g protein per can. Quick, easy, and surprisingly not boring with the right mix-ins.
3. Hard-Boiled Eggs: 6g protein each. Make a dozen at once and you’re set.
4. Chickpeas: 15g protein per cup. Roast them for extra crunch and flavor.
5. Ground Turkey: 22g protein per 3 oz. Season it well and it’s fantastic cold.
6. Edamame: 17g protein per cup. Great texture and color contrast.
7. Cottage Cheese: 14g protein per half cup. Sounds weird in salad but trust me on this one.

Speaking of ground turkey, I’ve got 10 high-protein ground turkey meal prep ideas that go way beyond basic. These are actually exciting meals, not just turkey with sadness on the side.

And if you’re more of a plant-based person, these 12 plant-based high-protein prep meals prove you don’t need meat to hit your protein goals. Some of them are honestly better than the meat versions, and I’m not even vegan.

The Secret Weapon: Strategic Layering

Okay, this is where things get real. You can have the perfect greens and amazing protein, but if you layer your salad like a maniac, you’ll still end up with soup by Wednesday. Order matters, and once you nail this technique, your meal prep game levels up dramatically.

Here’s the formula I use every single time: dressing on the bottom, hard vegetables next, protein and soft ingredients in the middle, greens on top. This isn’t rocket science, but it works because you’re keeping the wet stuff away from the leafy stuff until you’re ready to eat.

I meal prep in these glass containers with dividers because I’m weird about keeping certain ingredients separate. The divided sections mean my cherry tomatoes aren’t swimming in vinaigrette for four days, which is exactly the kind of thing that ruins a perfectly good salad.

The Perfect Layering Sequence

Bottom Layer – Dressing: 2-3 tablespoons of your dressing goes in first. This stays separate from everything else until you’re ready to shake and eat.

Second Layer – Hearty Vegetables: Cucumbers, bell peppers, carrots, red onions. Anything that can handle hanging out in dressing without getting mushy.

Third Layer – Grains and Beans: Quinoa, farro, chickpeas, or black beans. These add bulk and absorb some of that dressing without getting soggy.

Fourth Layer – Protein: Your chicken, eggs, tuna, or whatever protein you’re using. Keeping it in the middle protects it from drying out.

Fifth Layer – Delicate Add-Ins: Cheese, nuts, seeds, avocado (if you’re brave). These go near the top so they stay crispy or fresh.

Top Layer – Greens: Pack these in tight. The less air space, the better everything keeps.

If you’re meal prepping for a whole week, these 7-day high-protein meal prep ideas for busy professionals include salads and hot meals that complement each other perfectly. Variety keeps you sane.

16 High-Protein Salad Ideas That Actually Work

Alright, let’s get into the actual recipes. These aren’t just “throw some chicken on lettuce” situations—these are legitimately delicious combinations that I’ve tested over and over. Some are classics with a twist, others are a little unexpected, but all of them survive meal prep like champions.

1. Greek Goddess Chicken Salad

This one’s a crowd-pleaser every damn time. Grilled chicken, cucumbers, tomatoes, red onion, Kalamata olives, and feta cheese over romaine. Toss it with a lemon-oregano dressing, and suddenly you’re transported to some Greek island instead of eating lunch at your desk.

Protein per serving: 32g

The key here is marinating your chicken in Greek yogurt, lemon juice, and oregano before grilling. It stays incredibly moist, even after five days in the fridge. I prep mine in these meal prep containers with three compartments so the feta doesn’t get all sad and wet.

Get Full Recipe

2. Buffalo Chicken Crunch Bowl

For when you want something with a kick. Shredded buffalo chicken, celery, carrots, cherry tomatoes, and blue cheese crumbles on a bed of chopped romaine. The buffalo sauce keeps everything moist without making it soggy, which is honestly a miracle.

Protein per serving: 28g

I use rotisserie chicken for this one because I’m not above shortcuts. Mix it with buffalo sauce and a little Greek yogurt to mellow out the heat. Top with ranch dressing (stored separately, obviously), and you’ve got a salad that tastes like your favorite bar food but won’t wreck your goals.

3. Asian-Style Edamame Power Bowl

This one’s for the people who think salad is boring. Edamame, shredded red cabbage, carrots, snap peas, and grilled chicken with a sesame-ginger dressing that’s borderline addictive. Top it with crispy wonton strips right before eating.

Protein per serving: 30g

The sesame-ginger dressing is stupid easy: soy sauce, rice vinegar, sesame oil, fresh ginger, and a touch of honey. Whisk it together and it lasts in the fridge for two weeks. This salad actually tastes better on day three when everything’s had time to marinate together.

4. Taco Salad Without the Guilt

Seasoned ground beef, black beans, corn, cherry tomatoes, and cheddar cheese over chopped romaine with crushed tortilla chips. Yeah, it’s basically taco night in a container, and it’s fantastic.

Protein per serving: 34g

Season your ground beef with cumin, chili powder, garlic powder, and a pinch of oregano. Cook it until it’s slightly crispy, then let it cool completely before adding to your containers. The avocado-cilantro dressing goes on the bottom, chips go in a separate bag until eating time. For more taco-inspired meal prep, check out these 15 one-pan high-protein dinners that make cleanup a breeze.

5. Mediterranean Tuna Powerhouse

Don’t sleep on canned tuna, people. White tuna, chickpeas, cherry tomatoes, cucumbers, red onion, and feta on a bed of kale with a lemon-herb vinaigrette. This salad costs like five bucks to make and tastes way more expensive.

Protein per serving: 35g

Use good quality tuna—the kind packed in olive oil makes a huge difference. I get mine from this seafood subscription that delivers better tuna than I can find at my grocery store. Mix the tuna with a little Dijon mustard and capers before adding it to the salad.

Get Full Recipe

6. Kale Caesar with Grilled Chicken

Caesar salad gets a bad rap for being heavy, but this version is legit. Massaged kale, grilled chicken, shaved Parmesan, and whole grain croutons with a lighter Caesar dressing made with Greek yogurt instead of mayo.

Protein per serving: 29g

The Greek yogurt Caesar dressing is a game-changer. Blend Greek yogurt, lemon juice, Dijon mustard, garlic, anchovies (don’t skip these), and Parmesan. It’s creamy, tangy, and has way more protein than traditional Caesar dressing.

7. Southwest Quinoa Fiesta

Quinoa, black beans, corn, bell peppers, cherry tomatoes, and grilled chicken with a cilantro-lime dressing. This one’s naturally gluten-free and packs a serious nutritional punch beyond just the protein.

Protein per serving: 31g

Cook your quinoa in chicken broth instead of water—instant flavor upgrade. Let it cool completely, then fluff it with a fork before adding to your meal prep containers. The lime juice in the dressing keeps everything tasting fresh all week.

8. Egg Salad Remix on Kale

Egg salad isn’t just for sandwiches. Chopped hard-boiled eggs mixed with Greek yogurt, Dijon mustard, and fresh dill over a bed of kale with cherry tomatoes, cucumbers, and avocado. Simple, satisfying, and stupid cheap to make.

Protein per serving: 26g

I mentioned this earlier, but I use an electric egg cooker to make perfect hard-boiled eggs every time. No green ring around the yolk, easy to peel, consistent results. It’s one of those gadgets that actually earns its counter space.

9. Thai Peanut Chicken Crunch

Grilled chicken, shredded cabbage, edamame, carrots, bell peppers, and crushed peanuts with a spicy peanut dressing. This salad has serious flavor complexity and stays crunchy for days.

Protein per serving: 33g

The peanut dressing is just peanut butter, soy sauce, rice vinegar, lime juice, garlic, and sriracha. Blend it smooth and thin it out with a little water if needed. This is one of those salads where leftovers are actually better than day one because the flavors meld together.

10. Lemon-Herb Turkey and White Bean

Ground turkey, white beans, cherry tomatoes, red onion, and fresh herbs over arugula with a lemon vinaigrette. This one’s lighter but still incredibly filling thanks to the beans and turkey combo.

Protein per serving: 30g

Season your ground turkey with Italian herbs, lemon zest, salt, and pepper. Cook it in a cast iron skillet to get those crispy bits that make or break ground meat. Let it cool before dividing into containers.

11. Cobb Salad But Make It Meal Prep

Classic Cobb gets a meal prep makeover. Grilled chicken, hard-boiled eggs, bacon, avocado, blue cheese, cherry tomatoes over chopped romaine. This salad is basically a protein bomb wrapped in deliciousness.

Protein per serving: 36g

The bacon and avocado need special treatment. Cook your bacon extra crispy so it doesn’t get soggy, and add the avocado fresh each day (or use frozen avocado chunks, which are actually perfect for meal prep). The ranch dressing stays on the bottom of the container until you’re ready to eat.

For more high-protein bowl inspiration, these 21 healthy high-protein bowls include both hot and cold options that you can prep ahead. The Greek bowl with tzatziki is stupid good.

12. Steak and Blue Cheese Power Salad

Got leftover steak? This is your answer. Sliced steak, blue cheese crumbles, red onion, cherry tomatoes, and walnuts over mixed greens with a balsamic vinaigrette. It’s fancy enough for guests but easy enough for Tuesday lunch.

Protein per serving: 32g

Let your steak rest and cool completely before slicing it thin against the grain. This keeps it tender even when cold. Store the blue cheese separately if you’re sensitive to strong flavors getting stronger over time. The walnuts add healthy fats and crunch—toast them first for extra flavor.

13. Chickpea Shawarma Bowl

Plant-based protein doesn’t have to be boring. Roasted chickpeas with shawarma spices, cucumbers, tomatoes, red onion, and hummus over kale. This one’s vegan, satisfying, and full of Middle Eastern flavors.

Protein per serving: 18g (boost it with additional chickpeas or tahini dressing)

Roast your chickpeas at 425°F until crispy—this is crucial. Toss them with cumin, paprika, turmeric, coriander, and a little cayenne. They stay crispy for 3-4 days if you store them separately from the wet ingredients. Need more vegetarian options? Check out these 12 high-protein vegetarian meal prep ideas that prove plant-based eating doesn’t mean sacrificing protein or flavor.

14. Blackened Salmon Caesar

Blackened salmon, romaine, cherry tomatoes, and shaved Parmesan with a lighter Caesar dressing. This is basically restaurant-quality food in a meal prep container.

Protein per serving: 31g

Blacken your salmon in a scorching hot cast iron skillet with a spice mixture of paprika, cayenne, garlic powder, and oregano. Let it cool, then flake it into large chunks. Salmon meal preps beautifully for 4-5 days, and it makes your office smell good instead of like sad desk lunch.

15. Fajita Chicken Fiesta Bowl

Fajita-seasoned chicken, bell peppers, onions, black beans, and cilantro over romaine with a creamy chipotle dressing. It’s all the fajita flavors without the tortillas (add them if you want, I’m not your boss).

Protein per serving: 33g

Sauté your peppers and onions until they’re slightly charred but not mushy—they need to hold up all week. The fajita seasoning on the chicken should be heavy-handed; subtlety has no place in this salad. If you’re meal prepping multiple protein sources, these 21 high-protein meal prep ideas under 400 calories show you how to keep things interesting without overdoing the calories.

16. Italian Chopped Salad with Salami

Salami, mozzarella, chickpeas, cherry tomatoes, red onion, and pepperoncini over chopped romaine with an Italian vinaigrette. This salad brings serious flavor and proves that meal prep doesn’t have to taste like health food.

Protein per serving: 27g

Use good quality salami—it makes all the difference. Cube it along with the mozzarella for easier eating. The pepperoncini adds that perfect tangy kick that keeps things interesting all week. The Italian vinaigrette is just olive oil, red wine vinegar, oregano, garlic, and a pinch of sugar. Simple but effective.

Dressings That Don’t Suck

Real talk: your dressing can make or break a meal prep salad. I’ve learned this through countless soggy disasters and salads so dry they felt like punishment. The secret is making dressings that are flavorful enough to stand up to five days in the fridge but not so heavy that they turn everything into soup.

Store-bought dressings are fine in a pinch, but homemade is where it’s at. They’re cheaper, you control exactly what goes in them, and they last 1-2 weeks in the fridge. I make my dressings in small mason jars with measurements marked on the side—shake, pour, done.

Five Dressings That Actually Last

1. Classic Balsamic Vinaigrette: Three parts olive oil to one part balsamic vinegar, Dijon mustard, garlic, salt, and pepper. This is your workhorse dressing that goes with basically everything.

2. Greek Lemon-Oregano: Olive oil, lemon juice, oregano, garlic, and a touch of honey. Perfect for Mediterranean-style salads and it doesn’t separate like crazy.

3. Creamy Cilantro-Lime: Greek yogurt, lime juice, cilantro, garlic, and jalapeño. This one’s tangy, slightly spicy, and packed with extra protein.

4. Sesame-Ginger: Soy sauce, rice vinegar, sesame oil, fresh ginger, garlic, and a drizzle of honey. For Asian-inspired salads, obviously.

5. Chipotle Ranch: Greek yogurt, chipotle peppers in adobo, lime juice, garlic powder, and fresh dill. Creamy, smoky, and way better than anything bottled.

Pro tip: Always store your dressing separately until you’re ready to eat. This is the hill I’m willing to die on. Even the sturdiest greens get sad when they’re swimming in vinaigrette for three days.

Storage Hacks That Changed My Life

I spent way too long being mediocre at meal prep storage before figuring out what actually works. Turns out, the container matters almost as much as what’s inside it. Glass containers with tight-sealing lids are worth the investment—plastic gets gross and stained, and nobody wants their salad tasting like last week’s curry.

I use these glass meal prep containers with separate compartments for ingredients that shouldn’t touch. The dressing lives in its own little section, the crunchy toppings stay dry, and everything else hangs out in the main compartment. Revolutionary? No. Life-changing? Absolutely.

Storage Rules I Actually Follow

• Cool everything completely before assembling. Hot chicken in a sealed container equals condensation, and condensation equals sad, wilted greens.
• Pack greens tight to minimize air exposure. Less air means they stay fresher longer.
• Store dressing separately or at the bottom of your container. This isn’t optional.
• Keep crunchy toppings in small bags until eating time. Nuts, seeds, and croutons get soggy if they hang out in the container all week.
• Label everything with dates. Future you will thank present you when you’re not playing salad roulette on Friday.

For a complete breakdown of meal prep storage and organization, this ultimate meal prep grocery list for protein lovers includes storage recommendations and shopping strategies that’ll save you time and money.

Time-Saving Strategies (Because Who Has All Day?)

Listen, I love cooking, but I don’t love spending my entire Sunday in the kitchen like some kind of meal prep martyr. The goal is to get this done efficiently so you can actually enjoy your weekend. Here’s how I knock out a week’s worth of salads in about two hours.

Batch everything. Cook all your protein at once, chop all your vegetables at once, make all your dressing at once. Switching between tasks wastes time and brain power. I use this big cutting board that fits my entire counter and makes chopping feel less tedious.

Pre-washed greens are your friend. Yeah, they cost more, but so does your time. And those pre-spiralized vegetables? Not ashamed to admit I buy them regularly. A salad spinner is essential if you’re washing your own greens—wet greens are soggy greens.

My Sunday Meal Prep Timeline

First 30 minutes: Get all your protein cooking. Chicken in the oven, eggs boiling, ground meat on the stove. Set timers and use that time to chop vegetables.

Next 30 minutes: While protein finishes cooking and cooling, wash and prep all your greens and vegetables. Chop everything, even if you’re not using it all for salads—having prepped vegetables makes weeknight cooking easier too.

Next 30 minutes: Make your dressings and let your protein cool completely. This is when I usually clean up the cooking mess so it doesn’t haunt me later.

Final 30 minutes: Assemble all your containers using the layering method. Label them with dates. Pat yourself on the back because you just handled an entire week of lunches.

If you’re looking for even more time-saving strategies, these 25 30-minute meal prep dinners prove you don’t need hours to prep quality food. The sheet pan recipes especially are stupid easy.

Common Mistakes (Learn From My Failures)

I’ve made every meal prep mistake in the book, and some mistakes that probably deserve their own book. Here are the biggest screw-ups I see people making, including past me who really should have known better.

Mistake #1: Using delicate greens. Spring mix, butter lettuce, and spinach are beautiful but they’re basically compost by Wednesday. Stick with kale, romaine, and cabbage for meal prep. Save the fancy lettuces for salads you’ll eat immediately.

Mistake #2: Dressing everything at once. I’ve said this multiple times because people keep doing it. Unless you enjoy eating salad soup, keep your dressing separate. No exceptions, no excuses.

Mistake #3: Not cooling your protein. Putting hot chicken directly into a container with greens is meal prep suicide. The steam creates moisture, the moisture creates sad lettuce, and sad lettuce creates regret.

Mistake #4: Forgetting about texture. All soft ingredients make for a boring salad. You need crunch—nuts, seeds, crispy chickpeas, fresh vegetables. Texture is what makes you actually want to eat these salads all week.

Mistake #5: Skimping on seasoning. Meal prep food needs to be over-seasoned slightly because flavors mellow as things sit. If it tastes perfect when you first make it, it’ll taste bland by Thursday. Season aggressively.

Making It Work on a Budget

High-protein meal prep doesn’t have to drain your bank account. I’ve done this on everything from a student budget to having actual money to spend on groceries, and honestly? The cheap version is often just as good.

Rotisserie chickens are your secret weapon. They cost like eight bucks and give you enough protein for 3-4 salads. Yeah, you could grill your own chicken and save two dollars, but is your time worth two dollars? For me, usually not.

Eggs are stupidly cheap protein. A dozen eggs costs less than a coffee, and you can use them in multiple salads throughout the week. Same with canned tuna—the good stuff is worth it, but even the cheap stuff works fine when you mix it with enough other flavors.

Buy vegetables that are in season. Bell peppers in winter cost more than my car payment, but in summer they’re practically free. Adjust your salad combinations based on what’s actually affordable that week. These 12 high-protein budget meal prep recipes prove you can eat well without going broke.

Budget-Friendly Protein Sources

• Eggs: Around $0.20 each for 6g of protein. Math doesn’t lie.
• Canned tuna: Approximately $1 per can for 20g of protein. Stock up when it’s on sale.
• Dried beans and lentils: Ridiculously cheap and last forever in your pantry.
• Rotisserie chicken: More expensive per pound than raw chicken, but zero effort.
• Ground turkey on sale: Buy it in bulk when it’s cheap and freeze what you don’t need immediately.

Troubleshooting Your Salad Game

Problem: My greens are wilting by Wednesday. You’re either using the wrong greens (see the greens section above) or storing them incorrectly. Make sure everything is completely dry before packing, and use sturdier varieties like kale and cabbage.

Problem: Everything tastes bland by day three. You’re not seasoning aggressively enough. Flavors fade as things sit, so you need to over-season slightly when you first prep. Also, make sure you’re using enough dressing—meal prep salads need more than you think.

Problem: My salad is soggy. Your dressing isn’t stored separately, or you’re using vegetables that release water (looking at you, fresh tomatoes). Cherry tomatoes hold up better than sliced tomatoes. And seriously, keep that dressing separate.

Problem: I’m bored eating the same thing. Make 2-3 different salad varieties each week, or use the same protein with different dressing and vegetable combinations. The variety keeps things interesting without adding a ton of extra work.

Problem: My avocado turns brown. Add avocado fresh each day, use frozen avocado chunks, or squeeze lemon juice over fresh avocado to slow oxidation. Or just embrace the brown avocado—it still tastes fine, it just looks weird.

Adapting for Different Dietary Needs

The beauty of salad meal prep is how easily you can customize it for basically any dietary restriction or preference. Need it dairy-free? Skip the cheese or use nutritional yeast. Going low-carb? Load up on protein and fats, skip the beans and grains. Plant-based? Focus on chickpeas, edamame, and nuts.

For low-carb folks, these 14 low-carb meal prep ideas include several salad options that keep carbs under 15g per serving. The cauliflower rice bowls are surprisingly filling.

If you’re following a plant-based diet, double down on beans, lentils, edamame, and nuts. Nutritional yeast adds a cheesy flavor and extra B vitamins. These 12 plant-based high-protein prep meals show you how to hit 20-30g of protein per meal without any animal products.

Dietary Adaptation Quick Reference

Keto/Low-Carb: Skip beans and grains, increase healthy fats from avocado, nuts, and olive oil. Focus on chicken, eggs, and fatty fish.

Vegetarian: Use eggs, cheese, Greek yogurt, beans, and whole grains as your protein sources. Combine different plant proteins for complete amino acids.

Vegan: Focus on beans, lentils, tofu, tempeh, edamame, and nuts. Nutritional yeast adds protein and flavor.

Dairy-Free: Replace cheese with nuts or avocado for fat and texture. Use tahini or cashew-based dressings instead of yogurt-based ones.

Gluten-Free: Most salads are naturally gluten-free, just watch out for croutons and certain dressings. Use quinoa or rice instead of farro.