I’ve been trying to meal plan more lately, which means more meal prep. I’ve found that I eat much better when everything is planned out, especially when I’m super busy with other things.
For meal prep, I like things that are versatile, and can go with more than one meal. Things that you can add to a protein, or pasta, or even just serve on toast. Sauces are a easy and perfect, but so is this antipasto salad.
Now, maybe you eat antipasto salad as a meal by itself, which is fine, but I make a big batch of this up and just use it to top various things. I also like it because it will last a while in the fridge, unlike a beautiful pesto or Ranch dressing. It’s a delicious condiment that adds flavor to almost anything.
The ingredients are pretty typical for this type of thing, but with a twist. First I made a punchy, lemony dressing with my Ava Jane’s Kitchen Avocado Oil, and then I seasoned it with not one, but two spice mixes from my Ava Jane’s Kitchen spice subscription (which you should totally get on board with, if you’re not already!) — Nana’s Italian Seasoning and Hot Roasted Garlic. It lead to the perfect combination of flavors.
As far as ingredients go, whatever you like is perfect. I used chickpeas, cubed salami, two kinds of olives, and a jar of pickled veggies, and some tiny cubes of mozzarella. It’s easy, delicious, and healthy. Perfection.
- 1/2 cup Ava Jane’s Kitchen Avocado Oil
- 2 juice of lemons
- 1 tbsp white wine vinegar
- 1 tsp honey
- 1 tsp Ava Jane's Kitchen Nana's Italian Seasoning spice blend
- 1/2 tsp Ava Jane's Kitchen Hot Roasted Garlic spice blend
- 1/2 cup cooked and drained chickpeas
- 1/2 cup pickled veggies carrots, cauliflower, peppers, etc
- 1/2 cup pitted olives of your choice
- 1/4 cup cubed salami
- 1/4 cup diced fresh mozzarella
- Put the oil, lemon juice, vinegar, honey, andseasonings in a quart sized mason jar with a lid.
- Close, shake until well combined, and add the remaining ingredients
- Shake until well coated, and store in the fridge until ready to serve.