Category: Ingredient

Posted on by — Leave a comment

Smash Chicken Dumpling Tacos

Here’s a fresh twist on smashed tacos inspired by the bold flavors of Asian dumplings. While traditional recipes often use pork, we’re swapping in lean ground chicken for a lighter option without sacrificing any of the deliciousness. This recipe packs vibrant, exciting flavors that make meal prep anything but boring.

This post may contain affiliate links. Please see our privacy policy for details.

Calories: 410kcal | Carbohydrates: 37g | Protein: 27g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 98mg | Sodium: 1854mg | Potassium: 786mg | Fiber: 3g | Sugar: 5g | Vitamin A: 127IU | Vitamin C: 5mg | Calcium: 125mg | Iron: 4mg

Jump to Recipe

Pin Recipe

Similar Recipes

The PrepYoSelf Newsletter

Smash Chicken Dumpling Tacos

These Asian-inspired smash chicken dumpling tacos deliver bold flavors and crispy textures, making them a delicious and easy meal prep option.
No ratings yet
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Course dinner, lunch, Main Course
Cuisine Asian
Servings 2
Calories 410 kcal

Equipment

  • knife
  • cutting board
  • mixing bowl
  • saute pan

Ingredients
  

Ground Chicken Mixture

  • 8 oz ground chicken
  • 1 egg
  • 1 tablespoon ginger paste
  • 1 tablespoon garlic paste
  • 1 teaspoon sesame oil
  • 1/4 cup green onions (chopped)
  • 1 tablespoon soy sauce
  • 1 tablespoon fish sauce

Other ingredients

  • 4 tortillas (mini size, 4 inches)
  • 4 teaspoon hoisin sauce

Instructions
 

  • In a bowl, mix ground chicken, egg, ginger paste, garlic paste, sesame oil, green onions, soy sauce, and fish sauce until well combined.
  • Lay out tortillas and evenly portion ¼ cup of the chicken mixture onto each. Flatten the chicken on the tortilla using oiled hands or a measuring cup.
  • Heat a skillet over high heat with olive oil. Place tortillas chicken-side down and press firmly with a spatula. Cook 3–4 minutes until crispy and golden.
  • Flip tortillas and cook the other side 1–2 minutes until golden and crisp.
  • Spread 1 teaspoon hoisin glaze over the chicken on each taco and add your favorite toppings.

Video

Notes

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used. Please consult with your healthcare provider for specific dietary needs. To gain a better understanding, explore our nutrition disclaimer here. 

Nutrition

Calories: 410kcalCarbohydrates: 37gProtein: 27gFat: 16gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 98mgSodium: 1854mgPotassium: 786mgFiber: 3gSugar: 5gVitamin A: 127IUVitamin C: 5mgCalcium: 125mgIron: 4mg

Why This Recipe Is Perfect for Meal Prep:

  • The ground chicken mixture can be made in bulk ahead of time and portioned out for quick assembly.
  • Cooking the tacos in a skillet is fast, so you can whip up a batch in under 20 minutes.
  • These tacos hold up well in the fridge and reheat beautifully, keeping their crispy texture with a quick skillet refresh or microwave zap.
  • The bold Asian flavors keep your taste buds excited throughout the week, making meal prep feel less like a chore.
  • It’s a complete meal in a handheld package, perfect for busy lunches or dinners on the go.
  • You can easily swap toppings to keep things fresh and customize it to your dietary preferences.
  • Using simple, wholesome ingredients means you’re eating cleaner without sacrificing taste.

Ingredients You’ll Need:

  • Ground Chicken: A lean and tender protein that soaks up flavors easily and keeps the tacos light yet satisfying.
  • Egg: Acts as a binder to hold the chicken mixture together, ensuring it stays intact when smashed and cooked on the tortilla.
  • Ginger Paste: Adds a fresh, zesty warmth that brightens the overall flavor and complements the savory notes.
  • Garlic Paste: Brings a rich, aromatic depth that enhances the umami of the dish.
  • Sesame Oil: Provides a nutty, toasted aroma that is signature to many Asian-inspired dishes and ties the flavors together.
  • Chopped Green Onions: Adds a mild sharpness and subtle crunch, giving the chicken mixture texture and freshness.
  • Soy Sauce: Delivers salty, savory umami that deepens the taste and balances the sweetness from the hoisin glaze.
  • Fish Sauce: Adds a complex, slightly funky umami boost that intensifies the overall flavor profile without overpowering.
  • Tortillas: Serve as the crispy, handheld base that contrasts perfectly with the juicy chicken and keeps the meal portable and fun.
  • Hoisin Glaze: Offers a sweet, tangy finishing touch that complements the savory chicken and adds a glossy, flavorful layer.

How to Meal Prep Smash Chicken Tacos:

  1. Mix it Up: In a bowl, combine the ground chicken, egg, ginger paste, garlic paste, sesame oil, green onions, soy sauce, and fish sauce. Mix thoroughly until everything is well blended and your kitchen is already smelling amazing.
  2. Prep Your Tortillas: Lay out your tortillas on a clean surface. Evenly scoop about ¼ cup of the chicken mixture onto the center of each tortilla. Now here’s the fun part: flatten the chicken gently with your hands or a measuring cup, spreading it evenly over the tortilla. Pro tip: rub a little oil on your hands or the measuring cup to keep the mixture from sticking.
  3. Sizzle and Smash:  Heat a large skillet over high heat and add a splash of olive oil. Carefully place each tortilla in the pan, chicken mixture side down. Use a spatula to press down firmly so you get that crispy, golden crust (cook for about 3 to 4 minutes).
  4. Flip and Finish: Flip your tacos and cook the tortilla side until it’s golden and crispy, about 1 to 2 more minutes.
  5. Glaze and Garnish: Spread 1 teaspoon of hoisin glaze over the cooked chicken on each taco. Top with your favorite toppings—I love pairing these with Kimchi Style Sautéed Cabbage for that extra zing and crunch.

Meal Prep Pairing Tips:

  • Sautéed or Steamed Greens: Bok choy, spinach, or kale provide a nutritious, fresh side that complements the rich flavors.
  • Cucumber or Carrot Slaw: Light and refreshing, these add crisp texture and a cooling contrast.
  • Fresh Herbs: Cilantro, Thai basil, or mint boost freshness and enhance the Asian-inspired profile.
  • Chili Sauce or Sriracha: For those who love heat, a drizzle adds a spicy kick without overpowering the dish.
  • Edamame: Add extra plant protein and variety to your meal prep lineup for a fuller, more satisfying experience.

Similar Recipes

shrimp kebab

Air Fryer Shrimp and Pineapple Kebabs

shrimp and corn

Sheet Pan Shrimp with Cauliflower and Corn

salmon salad

Salmon Salad Stuffed Avocado

You Might Also Like

Trader Joe’s Organic Green Tea

Trader Joe’s Just a Handful of 50% Less Salt Roasted and Salted Whole Cashews

Alessi Autentico – Italian Crispy Breadsticks, Low Fat Made with Extra Virgin Olive Oil

Frequently Asked Questions

Can I use other proteins instead of ground chicken?

Yes! Ground pork, turkey, or even plant-based alternatives work well and keep the flavor profile tasty.

How can I reheat these tacos without losing the crispiness?

Reheat them in a hot skillet for a few minutes on each side rather than the microwave to keep them crispy.

What size tortillas work best for this recipe?

Mini or small tortillas work best to keep the tacos handheld and allow for a good balance between filling and wrap.

Posted on by — Leave a comment

Kimchi Style Sauteed Cabbage

Kimchi Style Sauteed Cabbage

If you’ve ever wanted to enjoy the punchy, addictive flavors of kimchi without all the fermenting, waiting, and… “Is this supposed to smell like that?” moments, this recipe is for you.

Introducing your new favorite flavor bomb: Kimchi-Style Sautéed Cabbage, a quick to whip up, beginner-friendly, and the perfect spicy-savory side to add to bowls, wraps, or protein-packed meals throughout your week. This one-pan wonder uses green cabbage, a quick homemade gochujang-based sauce, and just a few pantry staples to create a deliciously bold dish in under 15 minutes. You’ll get that kimchi zing without the fuss.

This post may contain affiliate links. Please see our privacy policy for details.

Calories: 161kcal | Carbohydrates: 21g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 50mg | Potassium: 513mg | Fiber: 6g | Sugar: 9g | Vitamin A: 375IU | Vitamin C: 90mg | Calcium: 126mg | Iron: 2mg

Jump to Recipe

Pin Recipe

Similar Recipes

Kimchi Style Sauteed Cabbage

Kimchi Style Sauteed Cabbage

Kimchi Style Sauteed Cabbage

An easy, spicy-sweet cabbage stir-fry that brings bold Korean-inspired flavors to your meal prep game—minus the wait!
No ratings yet
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Course Side Dish
Cuisine Asian
Servings 2
Calories 161 kcal

Equipment

  • knife
  • cutting board
  • saute pan

Ingredients
  

Cabbage

  • 1/2 green cabbage (cut into 1-inch strips)
  • 1 tablespoon olive oil
  • 1 teaspoon sesame seeds

Sauce

  • 1 tablespoon garlic paste
  • 1 tablespoon ginger paste
  • 2 tablespoon gochujang sauce
  • 1 teaspoon rice vinegar
  • 2 scallions (cut into 1/2 inch strips)

Instructions
 

  • Mix Your Sauce: In a small bowl, stir together the garlic paste, ginger paste, gochujang, fish sauce, and rice vinegar. Set this bold, flavorful sauce aside so it’s ready to go when the cabbage is cooked.
  • Sauté the Cabbage: Heat 1 tablespoon of olive oil in a large skillet or sauté pan over high heat. Add the cabbage and cook, stirring frequently, until it begins to soften and brown in spots—about 3 to 5 minutes. Pro Tip: Add ¼ cup of water while cooking to help steam the cabbage and speed things up. It’ll be crisp-tender and perfect!
  • Add the Sauce & Scallions:  Once the cabbage is just tender, pour in your prepared sauce and toss in the scallions. Stir well to coat every strip of cabbage in that delicious, spicy goodness. Cook for another 1–2 minutes until heated through and combined.
  • Garnish & Serve: Sprinkle with sesame seeds, let it cool slightly, and portion into our meal prep containers. It pairs perfectly with grilled proteins, a scoop of rice or quinoa, or wrapped in lettuce cups for a low-carb option.

Video

Notes

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used. Please consult with your healthcare provider for specific dietary needs. To gain a better understanding, explore our nutrition disclaimer here.

Nutrition

Calories: 161kcalCarbohydrates: 21gProtein: 4gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 50mgPotassium: 513mgFiber: 6gSugar: 9gVitamin A: 375IUVitamin C: 90mgCalcium: 126mgIron: 2mg

  • Fast & Easy: It takes less than 15 minutes start to finish (yes, really!).

  • Beginner-Friendly: Simple steps, no fermentation, and no fancy tools required.

  • Gut-Friendly: Cabbage is high in fiber, which supports digestion.

  • Flavor-Packed: The gochujang sauce delivers umami, spice, and tang in one punch.

  • Versatile: Serve it with rice, noodles, grilled chicken, tofu, or in wraps!

  • Meal-Prep Approved: Keeps well in the fridge for up to 4 days.

  • Low Calorie, Big Flavor: It’s satisfying without being heavy.

The PrepYoSelf Newsletter

Ingredient Breakdown:

  • Green Cabbage (cut into 1-inch strips: Cabbage is the star of this dish. It’s hearty, affordable, and has a natural sweetness that comes out when sautéed. Its crisp texture holds up well during cooking, making it ideal for a stir-fry. When lightly browned, cabbage develops a slightly caramelized flavor that pairs beautifully with bold sauces.

  • Tablespoon Olive Oil: Olive oil helps soften and brown the cabbage, providing a base for sautéing. It also carries the flavors of the sauce and helps everything blend smoothly. Olive oil is a heart-healthy fat, making this dish both flavorful and nourishing.

  • Teaspoon Sesame Seeds: A sprinkle of sesame seeds at the end adds a nutty flavor and a bit of crunch. It’s a small touch that gives the dish texture and a subtle toasted aroma, balancing the heat and acidity from the sauce.

  • Garlic Paste: Garlic brings a savory depth and a warm, pungent kick to the dish. Using garlic paste ensures the flavor is evenly distributed throughout the sauce and easily blends into the cabbage.

  • Ginger Paste: Ginger adds brightness and a bit of heat that complements the garlic. Its zingy, slightly citrusy flavor helps cut through the richness of the gochujang and the natural sweetness of the cabbage.

  • Gochujang Sauce: Gochujang is a fermented Korean chili paste that adds spice, umami, and a touch of sweetness. It’s the backbone of the kimchi-inspired flavor in this dish. Just a couple of spoonfuls give the cabbage a rich, tangy heat that makes the dish exciting without being overwhelming.

  • Fish Sauce: Fish sauce is salty, savory, and packed with umami. Just a teaspoon adds depth and complexity to the sauce. It helps recreate the fermented, savory flavor you’d expect in traditional kimchi without actually fermenting anything.

  • Rice Vinegar: Rice vinegar adds a subtle acidity that balances the heat and saltiness in the sauce. It brightens the dish and gives it that slightly sour tang, mimicking the flavor profile of fermented foods like kimchi.

  • Scallions (cut into ½-inch pieces): Scallions add a fresh, slightly sharp bite at the end of cooking. They balance out the richer flavors in the sauce and give a pop of green, both visually and in taste.

Kimchi Style Sauteed Cabbage

Easy Steps to Make Kimchi Style Sauteed Cabbage

  1. Mix the sauce: In a small bowl, combine 1 tablespoon of garlic paste, 1 tablespoon of ginger paste, 2 tablespoons of gochujang sauce, 1 teaspoon of fish sauce, and 1 teaspoon of rice vinegar. Stir until the mixture is smooth and set it aside. This will be your flavorful sauce that gets added at the end.

  2. Prepare the pan and cook the cabbage: Place a large skillet or sauté pan on the stove and turn the heat to high. Add 1 tablespoon of olive oil and let it heat for about 30 seconds until it shimmers. Add the sliced cabbage to the hot pan and cook, stirring frequently with a spatula or tongs, for 3 to 5 minutes. You’ll know it’s ready when the cabbage is slightly wilted, has some browned edges, and is still a bit crisp in texture. Tip for faster cooking: If your cabbage seems to be taking a while to soften, pour in ¼ cup of water and cover the pan for about a minute. This will help steam the cabbage and speed up the cooking process.

  3. Add the sauce and scallions: Once the cabbage is cooked to your liking, pour the prepared sauce over it and add the chopped scallions. Stir everything together so the cabbage is evenly coated in the sauce. Let it cook for another 1 to 2 minutes, just until the sauce is heated through and well combined with the cabbage.

  4. Garnish and cool: Turn off the heat and sprinkle the cooked cabbage with 1 teaspoon of sesame seeds. Let it cool for a few minutes before portioning it into containers if you’re meal prepping. This dish pairs well with rice, noodles, or your favorite protein like grilled chicken, tofu, or shrimp

Kimchi Style Sauteed Cabbage

Meal Prep Pairing Tips

Protein Options (Choose One)

  • Grilled chicken breast or thighs – a lean, simple go-to protein

  • Crispy tofu or tempeh – pan-fried or baked for a plant-based choice

  • Soft-boiled or jammy eggs – great for rice bowls

  • Ground turkey or beef – sautéed with garlic, ginger, and a splash of soy

  • Seared salmon or shrimp – adds richness and pairs well with the gochujang flavor

Carb-Based Options (Choose One):

  • Steamed jasmine rice – classic pairing that soaks up the sauce beautifully

  • Brown rice – adds extra fiber and a nutty flavor

  • Quinoa – for a protein-rich, gluten-free option

  • Rice noodles – toss with a little sesame oil for added flavor

  • Roasted sweet potatoes – adds natural sweetness to balance the heat

  • Cauliflower rice – for a low-carb option that still satisfies

Garnish & Topping Ideas (optional but recommended):

  • Shredded carrots or cucumber – adds cooling contrast and texture

  • Quick-pickled onions – bright and tangy finish

  • Roasted seaweed flakes (nori) – adds a savory, umami pop

Kimchi Style Sauteed Cabbage

Similar Recipes

chicken pesto

Sauteed Chicken Pesto with Bell Peppers

pepper sandwich

Roasted Red Pepper and Cheese Sandwich

sheet pan sausage

Sheet Pan Sausage with Roasted Vegetables

You Might Also Like

Joel Gott Sauvignon Blanc White Wine

Trader Joe’s Meyer Lemon Cookie Thins

365 by Whole Foods Market, Pepperoncini Sliced Golden Organic

Frequently Asked Questions

Can I use red cabbage instead of green?

Yes! Red cabbage will work, though it has a slightly stronger, earthier flavor and will result in a deeper color once cooked. The texture holds up well, and it’s just as nutritious.

Is gochujang very spicy?

Gochujang has a mild to moderate heat, depending on the brand. It’s more of a deep, savory spice with a hint of sweetness—not overwhelmingly hot. If you’re sensitive to spice, start with 1 tablespoon and adjust to taste.

I don’t have garlic or ginger paste—can I use fresh?

Absolutely. Use 2–3 cloves of minced garlic and about 1 tablespoon of freshly grated ginger in place of the pastes. Sauté them briefly in the oil before adding the cabbage for best flavor.

Posted on by — Leave a comment

Tropical Kani Cucumber Salad

kani cucumber salad with seaweed wraps

This Tropical Kani Cucumber Salad is the ultimate flavor vacation in a bowl—cool, crunchy cucumber, sweet mango, and savory crab tossed in a creamy-spicy dressing that hits all the right notes. It’s light, protein-packed, and perfect for meal prep.

This post may contain affiliate links. Please see our privacy policy for details.

Calories: 293kcal | Carbohydrates: 25g | Protein: 6g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 18mg | Sodium: 953mg | Potassium: 214mg | Fiber: 2g | Sugar: 11g | Vitamin A: 638IU | Vitamin C: 26mg | Calcium: 29mg | Iron: 1mg

Jump to Recipe

Pin Recipe

Similar Recipes

kani cucumber salad with seaweed wraps

kani cucumber salad with seaweed wraps

Tropical Kani Cucumber Salad

This refreshing no-cook Tropical Kani Cucumber Salad combines sweet mango, crisp cucumber, and shredded crab in a creamy, spicy dressing.
No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 0 minutes
Course Main Course
Cuisine Asian
Servings 2
Calories 293 kcal

Equipment

  • knife
  • cutting board
  • mixing bowl

Ingredients
  

  • 6 oz imitation crab meat (julienne cut)
  • 1/2 cucumber (julienne cut)
  • 1/2 mango (julienne cut)
  • 3 tablespoons mayonaise
  • 1 tablespoon sriracha
  • 1 teaspoon soy sauce
  • 1 tablesoon rice vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon sesame seeds

Instructions
 

  • Peel and slice the cucumber in half lengthways and slice into julienne thin strips.
  • Use your fingers to gently pull apart the imitation crab into strips like string cheese or use your knife to slice them into thin strips.
  • Peel the mango and cut it into thin slices. Repeat until you reach the core of the mango. Stack the slices together and cut into thin strips.
  • In a mixing bowl, whisk together the mayo, sriracha, soy sauce, rice vinegar, and sesame oil until creamy and smooth. Add your cucumber, crab, and mango. Toss until everything is coated in that dreamy spicy dressing.
  • Sprinkle with sesame seeds for crunch and refrigerate until chilled and ready to eat. Serve with seaweed snacks or rice paper wraps for a sushi-inspired lunch.

Video

Notes

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used. Please consult with your healthcare provider for specific dietary needs. To gain a better understanding, explore our nutrition disclaimer here. 

Nutrition

Calories: 293kcalCarbohydrates: 25gProtein: 6gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 10gMonounsaturated Fat: 5gTrans Fat: 0.04gCholesterol: 18mgSodium: 953mgPotassium: 214mgFiber: 2gSugar: 11gVitamin A: 638IUVitamin C: 26mgCalcium: 29mgIron: 1mg

The PrepYoSelf Newsletter

Why This is Great for Meal Prep

  • No Cooking Required: Skip the stove and oven—this recipe comes together with zero heat. Just slice, mix, chill, and you’re done! Perfect for hot days or when you want to keep things easy.

  •  Bursting with Fresh, Tropical Flavor: Sweet mango, cool cucumber, and savory crab create a juicy, refreshing combo that wakes up your taste buds with every bite. It’s like a tropical getaway in a meal prep container!

  • Fast & Fuss-Free: Ready in under 15 minutes from start to fridge. When your schedule’s packed, this quick chop-and-mix salad keeps your meals delicious and efficient.

  •  Meal Prep-Friendly: It holds up well in the fridge for a few days, making it a great grab-and-go lunch or snack. Just toss before serving and enjoy that same flavor-packed crunch.

  •  Balanced and Flavorful: You’ve got protein from the crab, fiber and hydration from cucumber, natural sweetness from mango, and a creamy-spicy dressing that brings it all together—hello, flavor harmony!

  • Light but Satisfying: It’s not heavy, but it still fills you up thanks to the creamy dressing and crab meat. A great option when you want something refreshing yet substantial.

  • Customizable & Fun to Eat: Wrap it in rice paper, spoon it into lettuce cups, or enjoy with seaweed sheets. Add avocado, carrots, or even edamame. The possibilities are endless—and delicious.

Ingredient Breakdown: Why This is Great for Meal Prep

  • Imitation Crab (Kani) – Adds a mildly sweet, savory protein that’s pre-cooked and easy to shred—perfect for no-cook meals

  • Cucumber – Brings crisp texture and a refreshing, hydrating crunch that balances out the richness of the dressing

  • Mango – Adds natural sweetness and a tropical twist that pairs beautifully with the savory and spicy elements

  • Mayonnaise – Provides a creamy, smooth base that binds everything together and adds richness without overpowering

  • Sriracha – Delivers a gentle kick of heat and depth, making the dressing bold and crave-worthy

  • Soy Sauce – Adds umami and saltiness to balance the sweet and creamy components of the salad.

  • Rice Vinegar – Offers a light tang that cuts through the mayo, brightening the overall flavor

  • Sesame Oil – Adds a warm, nutty aroma and smooth finish that ties in the Asian-inspired elements

  • Sesame Seeds – Provide a subtle crunch and a toasty flavor that enhances both taste and presentation.

kani cucumber salad with seaweed wraps

How to Make Kani Cucumber Salad

  1. Prepare the cucumber: Start by peeling half of a cucumber. Slice it in half lengthwise, then use a sharp knife to cut each half into thin matchstick-sized strips (this is called a julienne cut).

  2. Shred the imitation crab: Take your 6 oz of imitation crab meat and either gently pull it apart with your fingers—like string cheese—or use a knife to cut it into thin strips.

  3. Cut the mango: Peel half of a ripe mango and carefully slice the fruit away from the core. Stack the slices and cut them into thin, julienned strips.

  4. Make the dressing: In a separate mixing bowl, whisk together ¼ cup of mayonnaise, 1 tablespoon of sriracha, 1 teaspoon of soy sauce, 1 tablespoon of rice vinegar, and 1 teaspoon of sesame oil until smooth and creamy.

  5. Combine and mix: Add the cucumber, crab, and mango into the bowl with the dressing. Use tongs or a spoon to gently toss everything together until all the ingredients are well-coated.

  6. Add the finishing touch: Sprinkle in 1 teaspoon of sesame seeds and give it one final toss for even distribution.

  7. Chill and serve: For best results, cover the bowl and refrigerate the salad for at least 30 minutes to let the flavors blend. Enjoy it cold, either on its own, wrapped in seaweed snacks, or served in rice paper wraps.

kani cucumber salad

Meal Prep Pairing Tips:

  • Add avocado – Dice half an avocado and gently fold it in for extra creaminess and healthy fats.

  • Include shredded carrots – Add color, crunch, and a subtle sweetness by tossing in julienned or shredded carrots.

  • Top with sliced green onions – Sprinkle green onions for a fresh, slightly sharp finish.

  • Spice it up – Add a dash of chili flakes or a bit more sriracha for extra heat.

  • Add to a bento box – Pair with edamame, fruit, and rice for a balanced, colorful lunch.

  • Serve over jasmine rice or sushi rice – Turn it into a poke-style bowl for a more filling meal.

  • Top it on a salad mix – Layer it over spring mix or shredded cabbage for extra greens.

  • Side with miso soup – Enjoy it alongside a warm cup of miso for a comforting, well-rounded meal.

kani cucumber salad with seaweed wraps

Similar Recipes

shrimp kebab

Air Fryer Shrimp and Pineapple Kebabs

shrimp and corn

Sheet Pan Shrimp with Cauliflower and Corn

salmon salad

Salmon Salad Stuffed Avocado

You Might Also Like

Trader Joe’s Organic Green Tea

Trader Joe’s Just a Handful of 50% Less Salt Roasted and Salted Whole Cashews

Alessi Autentico – Italian Crispy Breadsticks, Low Fat Made with Extra Virgin Olive Oil

Frequently Asked Questions

How long does this kani salad last in the fridge?

It stays fresh for up to 3 days in an airtight container. Just give it a quick toss before serving.

What kind of mango should I use?

Use a ripe mango that gives slightly when squeezed. Ataulfo or honey mangos are especially sweet and easy to slice.

What if I don’t have rice vinegar?

You can substitute with apple cider vinegar or white wine vinegar—just start with a little less and taste as you go.

Posted on by — Leave a comment

Tuna Confetti Pasta Salad

Tuna Pasta Salad

Let’s be real—most tuna pasta salads out there are kinda…blah. But this one? This isn’t your ordinary tuna pasta salad. It’s bright, zesty, protein-packed, and absolutely bursting with color and texture. With pops of crisp veggies, creamy tuna-egg goodness, and tender pasta, it’s a meal that tastes even better the next day. Perfect for busy folks who want to feel full, fueled, and fabulous all week long without spending hours in the kitchen. Whether you’re layering it in a cute mason jar or tossing it all together in a container, this Tuna Confetti Pasta Salad will have you actually excited to dig into your lunch.

This post may contain affiliate links. Please see our privacy policy for details.

Calories: 579kcal | Carbohydrates: 47g | Protein: 30g | Fat: 30g | Saturated Fat: 6g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 228mg | Sodium: 529mg | Potassium: 411mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1016IU | Vitamin C: 34mg | Calcium: 109mg | Iron: 4mg

Jump to Recipe

Pin Recipe

Similar Recipes

Tuna Pasta Salad

Tuna Pasta Salad

Tuna Confetti Pasta Salad

Ready to kiss sad desk lunches goodbye? This Tuna Confetti Pasta Salad is the upgrade your weekly meal prep needs—and it’s as pretty as it is practical.
No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Course lunch
Cuisine American
Servings 2
Calories 579 kcal

Equipment

  • knife
  • cutting board
  • mixing bowl
  • mason jars

Ingredients
  

Tuna and Egg Mixture

  • 5 oz canned tuna (drained)
  • 2 boiled eggs (peeled and chopped)
  • 1/4 cup mayonnaise
  • 2 tablespoons lemon juice

Pasta and Vegetables

  • 1.5 cups pre-cooked pasta (angel hair or your fave)
  • 1/4 cup red onions (diced)
  • 1/4 cup corn kernels
  • 1/4 cup orange bell pepper (diced)
  • 2 tablespoons grated parmesan cheese
  • 2 tablespoons green onions (chopped, for garnish)
  • 1/4 cup pickled red onions (optional)

Instructions
 

  • Boil & Cool: Cook your pasta according to package instructions and boil your eggs to your preferred doneness. Let both cool completely before assembling.
  • Prep the Veggies: While everything cools, dice your veggies and gather your mix-ins.
  • Make the Tuna Mix: In a small bowl, combine tuna, chopped boiled eggs, mayo, and lemon juice. Use a fork to break down the eggs and tuna until smooth and creamy.
  • Layer or Toss:
    Mason Jar Method: Layer in this order—pickled red onions, bell peppers, Parmesan cheese, corn, red onions, tuna-egg mixture, and top with pasta.
    Mix & Store: Combine everything in a large bowl and portion into containers.
  • Chill: Store in the fridge for up to 3-4 days. When you’re ready to eat, just give it a good mix if jarred, or enjoy straight from the container!

Video

Notes

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used. Please consult with your healthcare provider for specific dietary needs. To gain a better understanding, explore our nutrition disclaimer here. 

Nutrition

Calories: 579kcalCarbohydrates: 47gProtein: 30gFat: 30gSaturated Fat: 6gPolyunsaturated Fat: 14gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 228mgSodium: 529mgPotassium: 411mgFiber: 4gSugar: 5gVitamin A: 1016IUVitamin C: 34mgCalcium: 109mgIron: 4mg

Why This Recipe is Great for Meal Prep

  • Minimal Cooking Required: Boil some pasta and eggs—done!

  • Budget-Friendly: Canned tuna, pantry pasta, and simple veggies keep costs low.

  • Protein-Packed: Tuna + eggs + Parmesan = satisfying and energizing.

  • Vibrant & Fun: Not just healthy—it looks exciting, too!

  • Portable: Mason jars or containers make it perfect for grab-and-go meals.

  • Make-Ahead Magic: The flavors deepen and get even better by day two.

  • Customizable: Swap veggies or pasta types to keep it fresh each week

The PrepYoSelf Newsletter

To Meal Prep This Tuna Pasta Salad, You’ll Need

  • Tuna gives it a savory, umami punch while keeping it light.

  • Boiled eggs add richness and texture, making the salad more filling.

  • Mayonnaise brings it all together with smoothness and a comforting mouthfeel.

  • Lemon juice cuts through the richness with brightness and a zing of freshness.

  • Angel hair pasta (or any pasta you love) adds carbs for energy and soaks up the flavors of the dressing and veggies.

  • Red onions bring a sharp bite and vibrant color.

  • Corn adds a touch of natural sweetness and juicy texture.

  • Orange bell peppers give a crisp, slightly fruity contrast that brightens up every bite.

  • Grated Parmesan complements the tuna and egg mix and adds a little “wow” factor with every forkful.

  • Green onions bring a fresh, mildly sharp pop that brightens the dish.

  • Pickled red onions (if you include them) offer a tangy-sweet element that contrasts beautifully with the creamy base.

Tuna Pasta Salad

How to Prepare Tuna Pasta Salad

  1. Cook the pasta: Start by boiling your pasta according to the instructions on the package. Once it’s cooked to your liking, drain it and let it cool completely—this keeps it from getting mushy when stored.

  2. Boil the eggs: While the pasta is cooking, boil two eggs. You can place them in a pot, cover them with water, bring to a boil, then lower the heat and simmer until your desired yolk doneness. Once done, cool them under cold running water or in an ice bath to make peeling easier

  3. Prep your veggies: Dice your red onions, orange bell peppers, and green onions. If you’re using canned or frozen corn, measure out ¼ cup. If using pickled red onions, set those aside for layering later.

  4. Make the tuna mixture: In a mixing bowl, combine the drained canned tuna, peeled boiled eggs (chopped or mashed with a fork), mayonnaise, and lemon juice. Mix everything together until it forms a creamy, well-blended mixture. This will be the flavorful protein base of your salad.

  5. Assemble your meal prep jars or containers:

    • Mason jar method (for layered lunches): Begin layering your ingredients in the jar starting with the pickled red onions, then orange bell peppers, Parmesan cheese, corn, red onions, tuna and egg mixture, and finish with the pasta on top. This order keeps the pasta from getting soggy and keeps the veggies fresh.

    • Mix and store method: If you prefer a ready-to-eat version, mix all the ingredients together in a large bowl until well combined. Then divide evenly into meal prep containers with lids.

  6. Refrigerate and enjoy throughout the week: Store your jars or containers in the fridge for up to 4 days. When you’re ready to eat, either shake the jar (if layered) and pour into a bowl to mix, or simply enjoy your already-combined salad straight from the container.

Tuna Pasta Salad

Meal Prep Tips

  • Pair with Fresh Fruit: Add a side of fresh fruit like apple slices, grapes, or a citrus cup to balance the savory salad with natural sweetness and extra fiber

  • Add a Crunchy Side: Toss in a handful of whole grain crackers, pita chips, or a few veggie sticks (carrot, cucumber, celery) for texture and a satisfying crunch

  • Hydration Boost: Pair with a lemon or cucumber-infused water or a small green smoothie to keep your meal light and refreshing.

  • Turn It Into a Wrap: Instead of mixing in pasta, use large lettuce leaves or whole wheat tortillas to wrap up the tuna salad for a portable lunch option that feels like something new

  • Protein Swaps: Use canned salmon, grilled chicken, or chickpeas instead of tuna.

  • Veggie Variations: Sub bell peppers with diced cucumber, cherry tomatoes, or shredded carrots.

  • Cheese Twist: Try feta or goat cheese instead of Parmesan for a tangier bite.

Tuna Pasta Salad

Similar Recipes

shrimp quinoa salad

Citrus Shrimp Quinoa and Spinach Salad

ginger salmon

Baked Orange Ginger Salmon with Snow Peas

salmon and watermelon salad

Grilled Salmon with Watermelon Salad

You Might Also Like

Globerati Cabernet Sauvignon

Trader Joe’s Meyer Lemon Cookie Thins

Alessi Autentico – Italian Crispy Breadsticks

Frequently Asked Questions

How long does this tuna pasta salad last in the fridge?

It stays fresh for up to 4 days when stored in an airtight container or mason jar in the refrigerator. For best taste and texture, enjoy it within that window.

Can I use a different type of pasta?

Yes! While angel hair is light and works well, you can swap in rotini, penne, bowtie, or elbow macaroni. Choose a pasta that holds up well to refrigeration and mixing.

 I don’t like mayonnaise—what can I use instead?

You can substitute mayo with plain Greek yogurt for a tangier, protein-rich option, or use avocado for a creamy, dairy-free twist.

Posted on by — Leave a comment

Filipino Grilled Adobo Chicken Thighs (Meal Prep Style!

grilled chicken with pineapple and jicama salsa

Let’s talk flavor, summer, and Filipino comfort food… all in one grilled, juicy bite.

If you’re ready to shake up your meal prep with something new, vibrant, and deliciously crave-worthy—this Grilled Adobo Chicken Thighs recipe is it. Inspired by the classic Filipino chicken adobo but with a smoky grilled twist, this is your ticket to summer flavor with the added bonus of being easy, affordable, and totally meal-prep approved.

This post may contain affiliate links. Please see our privacy policy for details.

Calories: 507kcal | Carbohydrates: 13g | Protein: 32g | Fat: 35g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 17g | Trans Fat: 0.1g | Cholesterol: 167mg | Sodium: 2462mg | Potassium: 509mg | Fiber: 1g | Sugar: 7g | Vitamin A: 143IU | Vitamin C: 5mg | Calcium: 59mg | Iron: 2mg

Jump to Recipe

Pin Recipe

Similar Recipes

grilled chicken with pineapple and jicama salsa

grilled chicken with pineapple and jicama salsa

Filipino Grilled Adobo Chicken Thighs

A smoky, tangy twist on the Filipino classic, this Grilled Adobo Chicken is a bold, protein-packed recipe perfect for summer meal prep.
No ratings yet
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 20 minutes
Course dinner
Cuisine American
Servings 2
Calories 507 kcal

Equipment

  • mixing bowl
  • indoor grill pan

Ingredients
  

  • 12 oz boneless chicken thighs
  • 1/4 cup vinegar
  • 1/4 cup soy sauce
  • 1 tablespoon fish sauce
  • 2 tablespoons garlic paste
  • 1 tablespoon brown sugar
  • 1/4 teaspoon black pepper
  • 1 tablespoon cornstarch
  • 2 bay leaves
  • 1 tablespoon olive oil (or cooking spray)

Instructions
 

  • Mix the Marinade: In a small bowl, whisk together vinegar, soy sauce, fish sauce, garlic paste, brown sugar, black pepper, and cornstarch. This is your flavor bomb.
  • Marinate the Chicken: Place chicken thighs in a mixing bowl, pour in the marinade, and toss in the bay leaves. Cover with plastic wrap and refrigerate for 1 hour max. (Pro tip: don’t go over—this marinade is punchy and acidic and can toughen the meat if left too long.)
  • Prep for the Grill: Remove chicken from marinade and pat dry with a paper towel. Rub or spray with olive oil for that perfect grilled finish.
  • Grill It Up: Heat an indoor grill pan (or fire up your outdoor grill!) on high heat. Grill chicken for 6–7 minutes per side, or until internal temp hits 165°F. You’re aiming for juicy centers and a slight char on the outside.
  • Serve + Store: Let cool before slicing for meal prep containers. Pair with garlic rice, grilled veggies, or even a mango salad for a full-on summer vibe.

Video

Notes

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used. Please consult with your healthcare provider for specific dietary needs. To gain a better understanding, explore our nutrition disclaimer here. 

Nutrition

Calories: 507kcalCarbohydrates: 13gProtein: 32gFat: 35gSaturated Fat: 9gPolyunsaturated Fat: 7gMonounsaturated Fat: 17gTrans Fat: 0.1gCholesterol: 167mgSodium: 2462mgPotassium: 509mgFiber: 1gSugar: 7gVitamin A: 143IUVitamin C: 5mgCalcium: 59mgIron: 2mg

Why This Grilled Adobo Chicken is a Meal Prep Win:

  • Bold Flavor Without the Fuss: You get big adobo taste without stewing for hours.

  • Perfectly Grilled for Summer: It’s smoky, savory, and made for warm-weather meals.

  • Protein-Packed: Chicken thighs are juicy, flavorful, and rich in protein to keep you fueled.

  • Budget-Friendly: Uses simple, pantry-staple ingredients—no fancy store trips required.

  • Travel to the Philippines Without Leaving Your Kitchen: Get a taste of Filipino cuisine with zero passport needed.

  • Easy to Pair: Works with rice, quinoa, grilled corn, or salad—mix it up all week.

  • Freezer-Friendly: Cook, cool, and freeze for later. You’ll thank yourself midweek.

The PrepYoSelf Newsletter

Flavor profile

We’re blending salty, tangy, umami-rich magic with pantry staples like soy sauce, vinegar, and garlic for a marinade that hits all the right notes. Traditionally, adobo is simmered low and slow—but this grilled version brings those iconic flavors to life with a smoky char and juicy bite that’s perfect for warmer weather. It’s a true summer remix of a Filipino classic.

grilled chicken with pineapple and jicama salsa

The Cooking Technique:

  1. Make the Marinade: In a small mixing bowl, combine the vinegar, soy sauce, fish sauce, garlic paste, brown sugar, and black pepper. Stir well until the sugar dissolves. This will be your marinade—rich in savory, tangy, and umami flavors.

  2. Marinate the Chicken: Place the chicken thighs in a larger bowl or container. Pour the marinade over the chicken and add the bay leaves. Use clean hands or tongs to coat the chicken evenly. Cover the bowl with plastic wrap and refrigerate for no more than 1 hour. (Tip: Don’t marinate longer—because of the vinegar, it can make the chicken tough if left too long.)

  3. Prep for Grilling: After marinating, remove the chicken from the bowl and discard the marinade. Use paper towels to gently pat the chicken dry—this helps get a better sear. Lightly coat each piece with olive oil or spray both sides with cooking spray to prevent sticking on the grill.

  4. Grill the Chicken: Heat an indoor grill pan (or an outdoor grill) over high heat until it’s nice and hot. Place the chicken on the grill and cook for about 6 to 7 minutes per side, or until the chicken is nicely browned with grill marks. Use a meat thermometer to check for doneness—the internal temperature should reach 165°F in the thickest part.

  5. Cool and Store: Let the chicken rest for a few minutes before slicing. This helps keep it juicy. Serve right away or portion it into meal prep containers with your favorite sides like rice, grilled veggies, or salad.

grilled chicken

Meal Prep Pairing Tips:

  • Garlic Rice – A classic Filipino side! Sauté minced garlic in a little oil before adding cold cooked rice for a delicious, savory pairing.

  • Grilled Veggie Medley – Think bell peppers, zucchini, onions, and mushrooms—grilled alongside the chicken to save time.

  • Cucumber Mango Salad – A fresh, tropical twist that balances the saltiness of the chicken with sweetness and crunch.

  • Pickled Vegetables – Try atchara (Filipino pickled green papaya) or quick pickled red onions for a zingy contrast.

  • Fried or Boiled Egg – Adds extra protein and richness to your meal prep box

  • Fresh Lime or Calamansi Wedges – A squeeze right before eating brightens up the whole dish

  • Crushed Peanuts or Toasted Sesame Seeds – Sprinkle on top for texture and flavor.

Similar Recipes

bean and corn taco

Vegetarian Black Bean and Corn Soft Tacos

chicken salad

Oven Baked Honey Mustard Glazed Chicken Salad

balsamic chicken salad

Oven Baked Balsamic Chicken Salad with Strawberries

You Might Also Like

Joel Gott Sauvignon Blanc White Wine

Trader Joe’s Meyer Lemon Cookie Thins

Saucy Lips – Handcrafted Gourmet Sauces and Marinades

Frequently Asked Questions

Can I use chicken breast instead of thighs?

Yes! Chicken breast works well too, but keep an eye on the cook time—it dries out faster. Consider slicing the breasts in half lengthwise for even cooking, and aim for an internal temp of 165°F.

Can I cook this without a grill or grill pan?

Absolutely. You can pan-sear the chicken in a skillet over medium-high heat (about 6–7 minutes per side) or bake it at 400°F for about 20–25 minutes. You’ll miss the grill marks, but not the flavor!

What if I don’t have fish sauce?

You can skip it or substitute with more soy sauce plus a dash of Worcestershire sauce. It won’t be quite as authentic, but it’ll still taste great!

Posted on by — Leave a comment

Filipino Flavor, Air Fryer Style: Bistek Tagalog-Inspired Steak Bites for Meal Prep!

Steak Bites and Sliced Red onions with jicama slaw

Hey friends! If you’re looking to shake up your weekly meal prep with BIG flavor and minimal effort, I’ve got just the thing: Air Fryer Steak Bites inspired by the bold, tangy, and savory flavors of Filipino bistek tagalog! This twist on a classic dish gives you tender, juicy steak cubes with that signature calamansi-soy-garlic kick and caramelized red onions—all made quick and easy in the air fryer!

This post may contain affiliate links. Please see our privacy policy for details.

Calories: 353kcal | Carbohydrates: 11g | Protein: 43g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 104mg | Sodium: 2261mg | Potassium: 786mg | Fiber: 1g | Sugar: 2g | Vitamin A: 6IU | Vitamin C: 13mg | Calcium: 92mg | Iron: 4mg

Jump to Recipe

Pin Recipe

Similar Recipes

Steak Bites and Sliced Red onions with jicama slaw

Steak Bites and Sliced Red onions with jicama slaw

Air Fryer Steak Bites (Filipino Bistek Inspired)

These Air Fryer Bistek Steak Bites bring bold Filipino flavor to your weekly meal prep with simple ingredients!
No ratings yet
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 10 minutes
Course dinner
Cuisine Asian
Servings 2
Calories 353 kcal

Equipment

  • knife
  • cutting board
  • mixing bowl
  • Air Fryer

Ingredients
  

  • 12 oz sirloin steak (cut into 1 inch cubes)
  • 2 tablespoons garlic paste
  • 1/3 cup soy sauce
  • 3 pieces calamansi (or lemon juice)
  • 1/2 teaspoon pepper
  • 1/2 red onion (siced into rings)
  • 1 tablespoon olive oil (or cooking spray)

Instructions
 

  • Make the marinade: In a small bowl, combine garlic paste, soy sauce, calamansi (or lemon) juice, and pepper.
  • Marinate the steak: Toss steak cubes in a bowl with the marinade. Cover and refrigerate for 1 hour to let the flavors soak in.
  • Prep to cook: After marinating, remove the steak cubes and pat them dry with paper towels to help them get a nice sear. Preheat your air fryer to 400°F.
  • Load the air fryer: Arrange steak cubes and sliced onions on your air fryer tray. Spray or drizzle with olive oil.
  • Serve it up: Enjoy as-is, or pair with garlic rice, quinoa, sautéed green beans, or even a side salad for a balanced meal!

Video

Notes

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used. Please consult with your healthcare provider for specific dietary needs. To gain a better understanding, explore our nutrition disclaimer here. 

Nutrition

Calories: 353kcalCarbohydrates: 11gProtein: 43gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 104mgSodium: 2261mgPotassium: 786mgFiber: 1gSugar: 2gVitamin A: 6IUVitamin C: 13mgCalcium: 92mgIron: 4mg

Why These Air Fryer Steak Bites Are Meal Prep GOLD:

  • Quick cook time – Just 10 minutes in the air fryer and you’re done!

  • Marinate in advance – Do it the night before, and all that flavor just gets better.

  • Balanced macros – Lean protein, healthy fats, and low-carb friendly depending on your sides.

  • Freezer-friendly – Store leftovers in freezer-safe containers and reheat when you need them.

  • Budget-friendly – Cheaper than takeout and uses simple pantry staples.

  • Easy portion control – Steak bites make it easy to pre-portion meals for the week.

  • Filipino flavor fix – A delicious way to stay connected to heritage or explore new cuisines!

The PrepYoSelf Newsletter

Bistek Tagalog is traditionally made with thin slices of beef simmered in soy sauce, calamansi (our tiny but mighty Filipino citrus fruit), garlic, and heaps of onions. It’s a nostalgic comfort food in many Filipino homes (mine included!). But in this version, we’re turning those same flavors into air-fried steak bites that are perfect for meal prep—still satisfying, but faster and a little lighter. 

    Steak Bites and Sliced Red onions

    How to Meal Prep Filipino “Bistek” Steak Bites

    1. Make the marinade: In a small bowl, stir together the garlic paste, soy sauce, calamansi juice (or lemon juice), and ground pepper until well combined.

    2. Marinate the steak: Place the steak cubes in a medium mixing bowl. Pour the marinade over the steak and mix to coat each piece evenly. Cover the bowl with a lid or plastic wrap and place it in the refrigerator to marinate for at least 1 hour. This helps the steak absorb all the delicious flavors.

    3. Prepare for cooking: After marinating, remove the steak from the bowl and lay the pieces on a few paper towels. Gently pat them dry—this helps them brown better in the air fryer instead of steaming.

    4. Preheat your air fryer: Set your air fryer to 400°F (about 200°C) and let it preheat for a few minutes. Meanwhile, slice your red onion into thin rings.

    5. Arrange in the air fryer: Place the steak bites and onion rings in a single layer on the air fryer basket or tray. Spray lightly with cooking spray or drizzle with olive oil to help them crisp up and prevent sticking.

    6. Air fry: Cook the steak and onions for 8–10 minutes total. At the halfway point (around 4–5 minutes), open the air fryer and gently shake the basket or use tongs to flip the pieces for even cooking. The steak should be browned on the outside and cooked to your preferred doneness.

    7. Serve and enjoy: Let the steak bites rest for a minute or two after cooking, then serve them hot with your favorite sides like rice, salad, or veggies.

    Steak Bites and Sliced Red onions with jicama slaw

    Meal Prep Pairing Tips

    • Pair with garlic cauliflower rice and steamed broccoli for a low-carb option.

    • Serve over brown rice and top with a fried egg for a hearty lunch.

    • Add to a salad with tomatoes, cucumber, and a calamansi vinaigrette.

    • Serve with a refreshing slaw with jicama, bell peppers, and tomatoes.

    • Tuck into a whole wheat wrap with fresh greens and a drizzle of Greek yogurt.

    • Mix with stir-fried bell peppers for a quick rice bowl.

    • Eat cold with a squeeze of lime and avocado for a quick protein-packed snack.

    • Portion into bento boxes with pickled veggies for a fun meal prep twist!

    Steak Bites and Sliced Red onions with jicama slaw

    Similar Recipes

    sweet potato blt

    Sweet Potato BLT Sandwich

    balsamic chicken salad

    Oven Baked Balsamic Chicken Salad

    chicken salad

    Oven Baked Honey Mustard Glazed Chicken Salad

    You Might Also Like

    Globerati Cabernet Sauvignon

    Trader Joe’s Meyer Lemon Cookie Thins

    Trader Joe’s Trader Giotto’s Balsamic Vinaigrette

    Frequently Asked Questions

    Can I use a different cut of steak for this recipe?

    Yes! Ribeye or NY strip works too—just trim the fat and cube it up.

    Can I use bottled calamansi juice?

    Absolutely! Look for it in Asian or Filipino markets. Lemon juice also works as a backup.

    How long can I store it?

     In the fridge: up to 4 days. In the freezer: up to 2 months. Reheat in the air fryer or skillet!

    Posted on by — Leave a comment

    Easy Sautéed Zucchini: A Healthy Meal Prep Side Dish You’ll Love

    Sauteed Zucchini Strips

    Busy weeknights don’t have to mean boring meals—this easy recipe for sautéed zucchini is your new go-to meal prep side dish! If you’re short on time but still want to eat healthier, this quick and budget-friendly dish delivers flavor, nutrition, and simplicity. No fancy equipment or hard-to-find ingredients here—just real food, real fast. In this post, you’ll get everything you need to whip up this versatile side in under 15 minutes, plus smart tips to help you prep ahead and pair it with delicious meals all week long. Let’s make healthy eating easier—one zucchini at a time!

    This post may contain affiliate links. Please see our privacy policy for details.

    Calories: 36kcal | Carbohydrates: 3g | Protein: 1g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 299mg | Potassium: 260mg | Fiber: 1g | Sugar: 2g | Vitamin A: 196IU | Vitamin C: 18mg | Calcium: 16mg | Iron: 0.4mg

    Jump to Recipe

    Pin Recipe

    Similar Recipes

    Sauteed Zucchini Strips

    Sauteed Zucchini Strips

    Easy Sauteed Zucchini

    This easy sautéed zucchini recipe is a quick, healthy side dish made with simple ingredients, perfect for meal prep and busy weeknight meals.
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 5 minutes
    Cook Time 5 minutes
    Course Appetizer, Side Dish
    Cuisine American
    Servings 2
    Calories 36 kcal

    Equipment

    • knife
    • cutting board
    • saute pan

    Ingredients
      

    • 1 zucchini
    • 1 teaspoon olive oil
    • 1/4 teaspoon garlic powder
    • 1/4 teaspoon salt

    Instructions
     

    • Slice the zucchini into ¼-inch sticks.
    • Heat a bit of oil in a pan over medium-high heat. Once hot, add the zucchini and let it sear undisturbed for 2 to 3 minutes per side, until the flesh turns golden brown and the texture is tender. Use tongs to gently turn and move the pieces.
    • Finish with a sprinkle of garlic powder and salt to taste.

    Video

    Notes

    Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used. Please consult with your healthcare provider for specific dietary needs. To gain a better understanding, explore our nutrition disclaimer here. 

    Nutrition

    Calories: 36kcalCarbohydrates: 3gProtein: 1gFat: 2gSaturated Fat: 0.4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gSodium: 299mgPotassium: 260mgFiber: 1gSugar: 2gVitamin A: 196IUVitamin C: 18mgCalcium: 16mgIron: 0.4mg

    Why You Need to Make This

    • Quick Cook Time – Ready in 10–15 minutes flat.

    • Minimal Ingredients – Less chopping, fewer dishes!

    • Versatile Flavor – Pairs with almost any protein.

    • Low in Calories, Big in Flavor – Perfect for health goals.

    • Budget-Friendly – Zucchini is affordable and available year-round.

    • Stores Well – Holds up beautifully for 3–4 days in the fridge.

    • Naturally Gluten-Free & Plant-Based – Fits many lifestyles.

    The PrepYoSelf Newsletter

    Simple Ingredients You’ll Need

    • Zucchini – The star! Mild, tender, and quick to cook.

    • Olive Oil – Adds richness and helps with that golden sear.

    • Garlic – Brings a savory kick and depth of flavor.

    • Salt & Pepper – Essential seasoning to enhance the natural taste.

    • Optional: Red Pepper Flakes or Italian Seasoning – For a little heat or herby boost.

    Sauteed Zucchini Strips

    How to Saute Zucchini

    • Cut the zucchini into ¼-inch thick sticks, making sure they’re all about the same size so they cook evenly.

    • Heat a tablespoon of oil in a large skillet over medium-high heat. Once the oil is hot and shimmering, add the zucchini sticks in a single layer without overcrowding the pan. Let them cook undisturbed for 2 to 3 minutes on each side until the flesh is golden brown and the zucchini is fork-tender. Use tongs to gently flip and stir them during cooking.

    • Once done, sprinkle with garlic powder and salt, and give them a quick toss to coat evenly.

    Reference the recipe card below for detailed instructions.

    Sauteed Zucchini Strips

    Meal Prep Tips for Zucchini

    • Serve with grilled chicken and brown rice.

    • Toss into pasta with cherry tomatoes and parmesan

    • Add to a quinoa bowl with chickpeas and tahini sauce

    • Mix into scrambled eggs or a breakfast burrito

    • Top on avocado toast for a veggie boost

    • Use as a side for salmon and sweet potatoes.

    Sauteed Zucchini Strips

    Similar Recipes

    pepper sandwich

    Roasted Red Pepper and Cheese Sandwich

    stuffed lasagna peppers

    Stuffed Lasagna Peppers

    meatloaf patties

    Oven Baked Meatloaf Patties with Roasted Green Beans

    You Might Also Like

    Joel Gott Sauvignon Blanc White Wine

    Setton Farms Dry Roasted and Salted Pistachios, Premium California In Shell Pistachios

    ParmCrisps – Original Cheese Parm Crisp

    Frequently Asked Questions

    Can I use yellow squash instead of zucchini?

    Absolutely! They cook the same and taste similar.

    How do I prevent soggy zucchini?

    Don’t overcrowd the pan—cook in batches if needed.

    Can I freeze sautéed zucchini?

    Technically yes, but texture will be softer after thawing.

    Posted on by — Leave a comment

    Blueberry and Cucumber Snack

    diced cucumber and pineapple with blueberries

    This easy recipe for a Blueberry Cucumber Snack is exactly what busy schedules crave—cool, crisp, and bursting with natural sweetness. If you’re tired of boring snacks or don’t know where to start with healthy eating, you’re not alone. So many people struggle to find simple ways to fuel their day without blowing their budget. That’s why this hydrating snack is a game-changer—it’s light, delicious, and so easy to prep ahead. Keep reading to learn why this snack should be your next weekly staple!

    This post may contain affiliate links. Please see our privacy policy for details.

    Calories: 75kcal | Carbohydrates: 19g | Protein: 2g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Sodium: 5mg | Potassium: 352mg | Fiber: 4g | Sugar: 11g | Vitamin A: 164IU | Vitamin C: 57mg | Calcium: 43mg | Iron: 1mg

    Jump to Recipe

    Pin Recipe

    Similar Recipes

    diced cucumber and pineapple with blueberries

    diced cucumber and pineapple with blueberries

    Blueberry Cucumber Salad

    This refreshing meal prep snack combines diced cucumber, pineapple, blueberries, and fresh lemon juice for a hydrating, naturally sweet, and easy-to-make treat.
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 5 minutes
    Course Snack
    Cuisine American
    Servings 2
    Calories 75 kcal

    Equipment

    • knife
    • cutting board
    • mixing bowl

    Ingredients
      

    • 1 cucumber (peeled and diced)
    • 1/2 cup pineapple (diced)
    • 1/2 cup blueberry
    • 1 lemon (cut into wedges)

    Instructions
     

    • Rinse and prepare all the ingredients. Dice the pineapple and cucumber into small, blueberry-sized pieces. Combine everything in a bowl and finish with a squeeze of fresh lemon juice.

    Video

    Notes

    Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used. Please consult with your healthcare provider for specific dietary needs. To gain a better understanding, explore our nutrition disclaimer here. 

    Nutrition

    Calories: 75kcalCarbohydrates: 19gProtein: 2gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.03gSodium: 5mgPotassium: 352mgFiber: 4gSugar: 11gVitamin A: 164IUVitamin C: 57mgCalcium: 43mgIron: 1mg

    Why You’ll Love It:

    • Quick and Easy – Just 4 ingredients and under 10 minutes to prep.

    • Hydrating – Cucumber and pineapple are packed with water and help you stay refreshed.

    • Naturally Sweet – No added sugar needed thanks to the juicy pineapple and blueberries.

    • Budget-Friendly – Seasonal produce keeps costs low while flavor stays high.

    • Perfect Portion Control – Ideal for grab-and-go snack containers.

    • No Cooking Required – Just chop, mix, and squeeze. That’s it.

    • Versatile Use – Enjoy as a snack, a salad topper, or a light side dish

    The PrepYoSelf Newsletter

    Ingredients Spotlight

    • 1 cucumber (peeled and diced) – Hydrating, crunchy, and ultra-refreshing.

    • ½ cup pineapple chunks (diced) – Tropical sweetness with vitamin C and digestive enzymes.

    • ½ cup blueberries – Antioxidant powerhouse with a sweet-tart pop.

    • Juice of 1 lemon – Brightens everything and adds a zingy balance to the sweet flavors.

    diced cucumber and pineapple with blueberries

    Steps to Meal Prep this Healthy Snack

    1. Wash all the ingredients thoroughly.

    2. Peel and dice the cucumber into small, blueberry-sized pieces.

    3. Dice the pineapple chunks to match the same size.

    4. Combine cucumber, pineapple, and blueberries in a bowl.

    5. Squeeze fresh lemon juice over the top and toss gently to coat.

    6. Portion into small airtight containers for easy grab-and-go snacks!

    Reference the recipe card below for detailed instructions.

    diced cucumber and pineapple with blueberries

    Meal Prep Tips

    • Pair it with grilled chicken or fish for a light lunch.

    • Serve it over mixed greens for a fruit-forward salad

    • Enjoy it alongside your favorite yogurt or cottage cheese

    • Add to a picnic board with hummus and pita for a hydrating side.

    diced cucumber and pineapple with blueberries

    Similar Recipes

    baked oatmeal

    Oven Baked Oats with Apricots and Berries

    cranberry oat muffins

    Cranberry Oatmeal Muffin Bars

    french toast 2

    Oven Baked French Toast Muffins with Strawberries

    You Might Also Like

    Trader Joe’s Joe Light Roast Ground Coffee

    Trader Joe’s Dried Wild Blueberries

    Trader Joe’s Speculoos Cookie Butter

    Frequently Asked Questions

    Can I swap out any ingredients?

    Yes! Try strawberries instead of blueberries or mango in place of pineapple.

    Can I leave the skin on the cucumber?

    You can! Just make sure to wash it well for a crunchier texture.

    Can I add herbs?

    Yes! Fresh mint or basil adds a delicious twist.

    Posted on by — Leave a comment

    Easy Shrimp Ceviche

    shrimp with tomatoes, onions, cilantro, red onions, and avocado

    If you’re a busy person looking for an easy recipe that checks all the boxes—fresh, fast, and full of flavor—this Easy Shrimp Ceviche is your new go-to. Whether you’re dipping your toe into meal prep or just need something light and healthy that doesn’t skimp on taste, this dish delivers. Say goodbye to boring lunches and hello to a zesty, satisfying meal that comes together in minutes. In this post, you’ll learn exactly how to make it, why it works so well for meal prep, and how to pair it for a complete, feel-good meal.

    This post may contain affiliate links. Please see our privacy policy for details.

    Calories: 583kcal | Carbohydrates: 35g | Protein: 52g | Fat: 31g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 20g | Trans Fat: 0.01g | Cholesterol: 365mg | Sodium: 889mg | Potassium: 2083mg | Fiber: 17g | Sugar: 8g | Vitamin A: 1599IU | Vitamin C: 79mg | Calcium: 225mg | Iron: 4mg

    Jump to Recipe

    Pin Recipe

    Similar Recipes

    shrimp with tomatoes, onions, cilantro, red onions

    shrimp with tomatoes, onions, cilantro, red onions, and avocado

    Easy Shrimp Ceviche

    This easy shrimp ceviche is a refreshing, no-cook meal prep recipe made with juicy tomatoes, red onion, lime, and avocado—ready in minutes and full of flavor.
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Course Appetizer, lunch
    Cuisine American, Latin
    Calories 583 kcal

    Equipment

    • knife
    • cutting board
    • mixing bowl

    Ingredients
      

    • 8 oz shrimp (frozen, pre-cooked)
    • 1 cup cherry tomatoes (diced)
    • 1/4 cup red onions (diced)
    • 1/2 cup cilantro (chopped)
    • 1 lime (wedged)
    • 1/4 teaspoon garlic powder
    • 1/4 teaspoon salt
    • 1/4 teaspoon black pepper
    • 1 avocado (sliced)

    Instructions
     

    • Defrost shrimp according to package instructions. Pat dry for best texture.
    • Prep your veggies: Dice tomatoes, onions, and chop cilantro. Cut lime into wedges.
    • Mix it up: In a bowl, combine shrimp, tomatoes, onions, garlic powder, salt, pepper, and squeeze in the lime juice.
    • Top with cilantro and give it one last mix.

    Video

    Notes

    Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used. Please consult with your healthcare provider for specific dietary needs. To gain a better understanding, explore our nutrition disclaimer here. 

    Nutrition

    Calories: 583kcalCarbohydrates: 35gProtein: 52gFat: 31gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 20gTrans Fat: 0.01gCholesterol: 365mgSodium: 889mgPotassium: 2083mgFiber: 17gSugar: 8gVitamin A: 1599IUVitamin C: 79mgCalcium: 225mgIron: 4mg

    Why This Shrimp Ceviche is a Meal Prep Game-Changer:

    • No cooking required – Pre-cooked shrimp makes this a no-heat hero.

    • Super quick to make – Done in under 15 minutes.

    • Packed with flavor – Lime, cilantro, and garlic hit all the right notes.

    • Fresh and light – Perfect for a post-workout lunch or light dinner.

    • Great for grab-and-go – Pre-portion it in containers and you’re set.

    • Nutrient-rich ingredients – Full of lean protein, healthy fats, and vitamins.

    • Stays tasty for days – The flavors meld beautifully over time.

    The PrepYoSelf Newsletter

    Ingredients & Why They Work:

    • 8 oz shrimp (frozen, pre-cooked): A lean protein that’s low effort and high in convenience.

    • 1 cup cherry tomatoes (diced): Juicy, sweet bursts that add freshness and color.

    • ¼ cup red onion (diced): Sharp, zesty crunch that balances the dish.

    • ½ cup cilantro (chopped): Herbaceous, citrusy brightness that makes the flavors pop.

    • 1 lime (wedged): Adds the essential acidity to “cook” and brighten the ceviche.

    • ¼ tsp garlic powder: A quick way to boost savory flavor without chopping.

    • ¼ tsp salt & ¼ tsp black pepper: Basic seasonings that elevate everything.

    • 1 avocado: Creamy, satisfying finish that adds healthy fats and richness.

    shrimp with tomatoes, onions, cilantro, red onions

    Easy Shrimp Ceviche – Step-by-Step Instructions:

    1. Defrost the shrimp: Follow the instructions on the package to thaw your pre-cooked shrimp. Usually, this means placing them in a colander under cold running water for a few minutes. Pat dry with a paper towel to remove excess moisture.

    2. Prepare the vegetables: Rinse and dice into small, bite-sized pieces.

    3. Mix the ingredients: In a medium mixing bowl, combine the shrimp, diced tomatoes, diced red onion, garlic powder, salt, and pepper.

    4. Add lime juice: Squeeze fresh lime juice over the mixture (start with half a lime, then add more to taste). Stir everything gently to combine and coat the ingredients.

    5. Top with cilantro: Sprinkle the chopped cilantro over the top and give it one more gentle stir.

    6. Serve with avocado: Slice or dice the avocado and serve it on top or on the side for a creamy finish. Enjoy right away or chill for 15–30 minutes to let the flavors meld.

    Reference the recipe card below for detailed instructions.

    shrimp with tomatoes, onions, cilantro, red onions, and avocado

    Meal Prep Tips:

    • Tortilla chips or lettuce cups – for a fun, crunchy ceviche taco.

    • Quinoa or brown rice – turns this into a hearty, protein-packed bowl.

    • Black beans and corn salad – add extra fiber and color.

    • Sparkling water with lime – to keep the fresh theme going.

    shrimp with tomatoes, onions, cilantro, red onions

    Similar Recipes

    shrimp kebab

    Air Fryer Shrimp and Pineapple Kebabs

    shrimp and corn

    Sheet Pan Shrimp with Cauliflower and Corn

    salmon salad

    Salmon Salad Stuffed Avocado

    You Might Also Like

    Trader Joe’s Organic Green Tea

    Trader Joe’s Just a Handful of 50% Less Salt Roasted and Salted Whole Cashews

    Alessi Autentico – Italian Crispy Breadsticks, Low Fat Made with Extra Virgin Olive Oil

    Frequently Asked Questions

    Can I use raw shrimp instead of pre-cooked shrimp?

    Yes you can, but make sure its from a trusted source. In traditional ceviche, the acidity from lime juice denatures the proteins in raw shrimp, giving it the appearance and texture of being cooked—but it doesn’t kill all harmful pathogens. That means there’s still a risk of foodborne illness.

    How can I make it spicier?

    Add a dash of hot sauce or some minced Jalapenos.

    Can I add other veggies?

    Totally! Try diced cucumber, mango, or even jalapeños for a kick.

    Posted on by — Leave a comment

    Smoked Salmon and Cucumber Salad

    hot smoked salmon with sliced cucumber, sliced red onions, diced tomatoes, lemon, and seaweed sheets

    If you’re busy, hungry, and ready to finally enjoy a healthy meal prep routine that doesn’t feel like a chore, this smoked salmon and cucumber salad is your new go-to. Let’s face it: most people want to eat better, but complicated recipes and pricey ingredients get in the way. That’s where this easy recipe comes in—it’s light, satisfying, takes just minutes to make, and doesn’t break the bank. In this post, you’ll learn how to whip up a flavor-packed salad that’s perfect for busy weekdays, meal prep success, or anytime you need a refreshing, protein-rich dish fast.

    This post may contain affiliate links. Please see our privacy policy for details.

    Calories: 128kcal | Carbohydrates: 11g | Protein: 13g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Cholesterol: 31mg | Sodium: 426mg | Potassium: 666mg | Fiber: 3g | Sugar: 5g | Vitamin A: 504IU | Vitamin C: 40mg | Calcium: 51mg | Iron: 1mg

    Jump to Recipe

    Pin Recipe

    Similar Recipes

    hot smoked salmon with sliced cucumber, sliced red onions, diced tomatoes, lemon, and seaweed sheets

    hot smoked salmon with sliced cucumber, sliced red onions, diced tomatoes, lemon, and seaweed sheets

    Smoked Salmon Cucumber Salad

    This smoked salmon and cucumber salad is a refreshing, protein-packed meal prep recipe made in minutes with simple, flavorful ingredients.
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Course lunch
    Cuisine American, Asian
    Servings 2
    Calories 128 kcal

    Equipment

    • knife (or mandoline)
    • cuttiing board
    • mixing bowl
    • tongs

    Ingredients
      

    • 4 oz smoked salmon (hot smoked or cold smoked)
    • 1 cucumber (peeled and thinly sliced)
    • 1 roma tomato (diced)
    • 1/4 cup red onions (thinly sliced)
    • 1 lemon (cut into wedges)
    • 1 tablespoon everything but the bagel seasoning
    • 1 package roasted seaweed snack sheets (.14 oz)

    Instructions
     

    • Remove smoked salmon from the package and use a fork (or your hands) to shred it into bite-sized pieces. Add to a mixing bowl.
    • Add sliced cucumber, diced roma tomato, and thinly sliced red onions.
    • Squeeze in the juice of a fresh lemon.
    • Sprinkle in half the everything bagel seasoning and crumble in the seaweed snack sheets.
    • Use tongs to gently toss everything until well mixed.
    • Serve immediately or store in an airtight container. Top with the remaining seasoning before serving for extra crunch and pop!
    • For meal prep, keep lemon juice and seaweed separate until ready to eat if you want to keep the texture extra crisp.

    Video

    Notes

    Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used. Please consult with your healthcare provider for specific dietary needs. To gain a better understanding, explore our nutrition disclaimer here. 

    Nutrition

    Calories: 128kcalCarbohydrates: 11gProtein: 13gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gCholesterol: 31mgSodium: 426mgPotassium: 666mgFiber: 3gSugar: 5gVitamin A: 504IUVitamin C: 40mgCalcium: 51mgIron: 1mg

    Why You’ll Love This for Meal Prep:

    • No cooking required – Perfect for hot days or no-stove meal prep.

    • Takes 10 minutes or less – Hello, stress-free weekday lunches!

    • High-protein and hydrating – Smoked salmon and cucumber are a dream team.

    • Fresh but savory – Everything bagel seasoning + seaweed = BIG flavor.

    • Budget-friendly ingredients – No fancy equipment or overpriced produce here.

    • Stays fresh for days – Ideal for prepping 2–3 servings ahead of time.

    • Portable and packable – Great for work lunches or post-gym fuel

    The PrepYoSelf Newsletter

    Ingredient Breakdown:

    • 4 oz smoked salmon (hot or cold smoked): Rich in omega-3s and protein. Adds a savory, smoky depth with zero prep time.

    • 1 cucumber (peeled and sliced): Hydrating, crunchy, and cooling. Balances out the saltiness.

    • 1 roma tomato (diced): Juicy, slightly acidic, and adds color and freshness.

    • ¼ cup red onions (thinly sliced): Gives the salad bite and zing.

    • 1 tablespoon everything but the bagel seasoning: Adds that bold, all-in-one flavor hit.

    • 1 package roasted seaweed snack sheets (.14 oz): Brings a pop of umami and crunch.

    • Juice of 1 lemon: Helps brighten and tie all the flavors together.

    Easy Recipe Steps

    1. Shred the smoked salmon: Remove the salmon from its package. If it’s in larger pieces, use a fork or clean hands to gently flake it into bite-sized chunks. Add it to a large mixing bowl.

    2. Slice and dice the veggies: Peel and thinly slice the cucumber into rounds or half-moons. Dice the roma tomato into small chunks. Thinly slice the red onion (use a sharp knife or mandoline for extra thin pieces). Add everything to the bowl with the salmon.

    3. Add some brightness: Squeeze the juice of one fresh lemon over the mixture. This helps balance the flavors and keeps everything tasting fresh.

    4. Add flavor boosters: Sprinkle in half of the everything but the bagel seasoning. Crumble the roasted seaweed snack sheets with your hands and add them to the bowl.

    5. Toss it all together: Use tongs or a large spoon to gently mix everything until evenly combined. Try not to overmix—just enough to distribute flavors without breaking up the ingredients too much.

    6. Finish and store or serve: Transfer the salad to a serving dish or meal prep containers. Sprinkle the remaining seasoning on top just before serving for added crunch and flavor. Store in the fridge in an airtight container for up to 3 days.

    7. Tip: For meal prep, keep lemon juice and seaweed separate until ready to eat if you want to keep the texture extra crisp.

    Reference the recipe card below for detailed instructions.

    hot smoked salmon with sliced cucumber, sliced red onions, diced tomatoes, lemon, and seaweed sheets

    Meal Prep Pairing Tips

    • Serve with a side of brown rice or quinoa for a heartier meal.

    • Add a slice of whole grain toast or pita for extra fiber and satisfaction.

    • Pair with a fruit salad or citrus wedges for a sweet contrast.

    • Toss in some avocado for healthy fats and creamy texture.

    • For a fun twist, wrap it all up in a rice paper sheet for a spring roll vibe!

    hot smoked salmon with sliced cucumber, sliced red onions, diced tomatoes, lemon, and seaweed sheets

    Similar Recipes

    salmon beet salad

    Citrus Ginger Salmon with Roasted Beets

    salmon and watermelon salad

    Grilled Salmon with Watermelon Salad

    salmon salad

    Salmon Stuffed Avocado Salad

    You Might Also Like

    Joel Gott Sauvignon Blanc White Wine

    Trader Joe’s Meyer Lemon Cookie Thins

    Trader joe’s Chili Onion Crunch

    Frequently Asked Questions

    Hot smoked or cold smoked salmon—what’s better?

    Either works! Hot smoked is flakier and more “cooked,” cold smoked is softer and more like lox.

    Can I substitute the seaweed snacks?

    You can skip them or use crispy kale chips.

    What if I don’t have everything bagel seasoning?

    Use a mix of sesame seeds, garlic powder, onion flakes, and a pinch of salt.