Mandolin Meal-Prep Garden Salad

A crisp, refreshing make-ahead lunch featuring a bright pop of homemade pickled lemon.

• Prep time: 15 minutes

• Servings: 1 lunch bowl (two at a time)

Ingredients

• Base: Pre-shredded iceberg or romaine lettuce

• Veggies:

  • 4–5 whole baby Bella mushrooms

  • 1/4 yellow bell pepper, thinly sliced

  • 1/4 small red onion, thinly sliced

  • 2 celery sticks

  • 5–6 whole cherry tomatoes

• The Highlight: 2–3 thin slices of homemade pickled lemon

• Protein Options (Add day-of): 1 grilled chicken breast (sliced/cubed) OR 1 can of drained tuna

Instructions

1. Layer the Base: Start by adding a generous bed of shredded lettuce to the bottom of your sealable meal prep bowl.

2. The Mandolin Work: Safely use a mandolin to thinly slice the yellow bell pepper and red onion. Arrange them on one side of the bowl.

3. Assemble the Rest: Place the celery sticks along the edge, scatter the whole baby Bella mushrooms and cherry tomatoes around the top, and nestle your pickled lemon slices right in the center to let their juices lightly infuse the surrounding veggies.

4. Seal and Store: Snap the lid onto your container and store it in the refrigerator.

5. Serve: Just before eating, top with your prepped chicken breast or a can of tuna, drizzle with your favorite vinaigrette, toss, and enjoy!

The Gear I used

Mueller Chopper Mandolin https://www.amazon.com/dp/B08N9Q24M9