If you’ve ever bought a big bag of greens with the hope that it will last all week in your fridge, you’ve more than likely been left sorely disappointed. By day two or three it’s usually a slimy mess. Prep a big batch of one of these salad bases on Sunday and they’ll be there for you fresh, crunchy, and completely not wilted the entire week. Then all that’s left to do is finish your base with the topping and dressing of your choice and you’ll be eating tasty salads all week long. Update the green salad: Brussels sprouts + mustard greens + green apple – combine shredded brussels sprouts, torn mustard greens, and thinly sliced green apple. Toss everything with a big squeeze of lemon juice to keep the apples from browning. Brussels sprouts and mustard greens are both hearty enough that they won’t wilt as the week goes by. Cooked chicken makes this a meal, but this combination is equally wonderful dressed with a simple vinaigrette and served as a side. Join team spiraliser: Zoodles – forget lettuce completely and look to the spiraliser to provide a quirky salad base! Make some zoodles, and you’ve got a pretty base for crispy tofu or a big sprinkle of feta. Plus, cut this way, zucchini stays nice and firm, which means there’s no fear of soggy zoodles later in the week. Think bold, bitter and beautiful: Kale + radicchio – chiffonade kale and radicchio and you’ve got colourful ribbons of hearty greens that will hold up for you throughout the week! They love the contrasting richness of an egg in any form, as well as a strong dressing. Forget the fuss: Broccoli slaw – no time to chop or spiralise veggies? Grab a bag of broccoli slaw instead. Made up of veggies that stay firm and crunchy all week, like broccoli stems, cabbage, and carrots, it’s an instant salad base that’s extra satisfying. Creamy dressings work well, as does a saucy BBQ chicken.