Having it chopped ahead of time makes it easy to make jars of salad for picnics
I do my best to have fresh produce in the fridge, washed and cut up in containers for easy use in cooking or for hand snacking. It’s especially easy to make salads this way. To the right are some individual salads you can pre-make and have ready to grab. Sometimes for dinner I’ll just toss a handful of veggies and cut up potato into a big freezer bag with a half tsp each of dried basil, mustard seed, fennel seed, coriander seed and tarragon with fresh springs of thyme and rosemary and 1-2 tbsps oil and scrunch it all together, then bake at 450 for 15-20 mins. By the time I make a salad and set the table, dinner is done. And by “set the table.” I mean dump everything into one giant bowl and eat it on the couch with chopsticks.