Salads that travel well call for hearty greens that won’t wilt by noon. We build on a base of one cup each of torn baby kale and romaine for maximum flavor and crunch. Make sure to leave extra space in the container for easy mixing and store the vinaigrette in a separate jar. To avoid wilted greens, add dressing, salt, and pepper just before eating, then cover and shake. Store toppings like croutons and toasted nuts in a resealable plastic bag or other separate container so they don’t get soggy.
1. Avocado, Mango, and Toasted Seed Salad
Toppings: 1/2 cup each edamame, chopped mango, and sliced sugar snap peas; 1/2 avocado coated in 1/4 cup mixed toasted sesame, pumpkin, sunflower, and hemp seeds. (Coating the cut avocado half in seeds keeps the surface from browning.)
Soy vinaigrette: 1 tablespoon rice-wine vinegar, 1/2 teaspoon each brown sugar and soy sauce, 2 tablespoons extra-virgin olive oil, salt and pepper to taste.
2. Tuna and Butter-Bean Salad
Toppings: 1/2 cup each butter beans, rinsed and drained; oil-packed tuna; thinly sliced celery; torn croutons.
Tomato vinaigrette: 1 tablespoon red-wine vinegar, 1/2 teaspoon Dijon mustard, 2 tablespoons extra-virgin olive oil, 2 tablespoons quartered cherry tomatoes, salt and pepper to taste.
3. Quinoa, Dried Cherry, and Blue Cheese Salad
Toppings: 1/2 cup each cooked quinoa and thinly sliced fennel; 2 tablespoons each dried cherries, blue cheese, and chopped toasted almonds.
Dijon vinaigrette: 1 tablespoon red-wine vinegar, 1/2 teaspoon Dijon mustard, 2 tablespoons extra-virgin olive oil, salt and pepper to taste.