Wash and dry greens thoroughly
Rinse greens in cold water, then dry them completely in a salad spinner. Water is the enemy of crisp leaves and clinging dressing — bone-dry greens last far longer and taste better in bowls like our simple garden salad.
The paper towel trick
Store clean, dry greens in a container or bag with a dry paper towel tucked inside. The towel absorbs excess moisture and keeps leaves crisp for well over a week. Swap it out if it gets damp.
Store components separately
Keep dressing off the greens until serving, and store cut fruit, avocado, and crunchy toppings apart. Assembled, dressed salads only stay fresh for a day — undressed components last much longer, which is the whole basis of our meal prep guide.
Choose the right container
Use a large, rigid container rather than cramming greens into a bag. Airflow and space stop leaves from bruising and going slimy, so your salads stay crisp right up to serving.