I’ve been eating a lot of salads and have worked out some strategies for keeping my produce fresh.
The #1 thing to remember about produce?
The fridge tends to dry everything out and fresh veggies want to stay moist. All of my solutions work because they focus on keeping the veggies well-hydrated. Below you will find a tip for storing radishes, onions, cucumbers, broccoli, and mushrooms in the fridge for a week or more.
Wash and prep the radishes by cutting off the greens and trimming the root. Store them in the fridge in an open jar of water. They will last for over a week.
Store the broccoli with the stem in a container of water. This works for other cruciferous veggies and leafy greens, too.
Mushrooms will last over a week as well with just a damp paper towel covering them in a bowl. The paper towel will dry out in a day or two, so plan on keeping an eye on it and rewetting it as needed.
Cucumbers and onions
You can store cucumbers and onions in a glass Pyrex container with a damp paper towel as well. (This works for carrots, too.) They will stay crisp and fresh for several days and up to a week. However, I like to slice them and store them in a jar with some rice wine vinegar. Kept on its side and rotated every few times I open the fridge door, the cucumber-onion salad gets pickled and preserved. They last a really long time (unless I eat them!) and taste delicious as a salad topping.
One of the things I knew I was going to miss when I stopped eating grains was chips. I used to be a fiend for chips of all kinds – tortilla, potato, cheetos. I love them all. And my theory is that what I really loved was the crunch.
Beyond wanting my food to taste good and have elements of sweet and savory flavors, I think one of the things that is helping me stay on track is my attention to food textures. I’m used to eating crunchy and creamy foods. These two textures can be found in a protein and veggie rich diet, but need some attention.
I’m getting my creamy textures from soft scrambled eggs for breakfast and a couple of tablespoons of Sabra Pine Nut Hummus in the afternoons.
I’m getting my crunchy fix from the salad I’m eating at lunch every day. It’s super simple and is the crunchiest salad I’ve ever had.
Ingredients: spring salad mix, carrots, radishes, green onions, and cucumbers
For the dressing, I mix 2 parts Braggs apple cider vinegar with 1 part olive oil.
I’ve found that the salad is more appealing if I toss it first to get the dressing evenly distributed over the ingredients. It’s an extra dish to wash, but is totally worth it. Otherwise the vinaigrette would just pool under the ingredients on my plate.
So the salad is filling and is a great way to get in a lot of super fresh vegetables, but also meets my need for something crunchy everyday. Win!