All the things you've ever needed to know about storing your salad and stopping your leaves from wilting. 

  1. Moisture is the mortal enemy of our leafy heroes. Store dressing separately to keep tomorrow’s salad fresh.
  2. If your using fruits that are likely to go brown in your salad (we're looking at you banana, apple) coat them in a little bit of lemon or lime juice to prevent oxidation. 
  3. Salad is only as strong as its weakest link. If you've got a fast spoiling ingredient like egg or tuna going into your salad try to store it separately and leave it off the salad till the last minute so it can't sabotage the other ingredients. 
  4. Keep peppers perky by leaving the stalk and seeds attached when you’ve got half left. Do the same with an avocado, leaving the stone in to delay discolouring.
  5. Freeze the big cheese. Yes, you can freeze cheese! You can actually freeze most things. If you’re buying a hefty block of hard stuff, chop off a chunk and freeze for later.
  6. Fruit juices can be used to make salad dressings. Try mixing orange juice, honey, mustard and a small amount of balsamic vinegar. Berries are also welcome.
  7. Cucumber and lettuce should be kept in its packaging in the fridge (if it came wrapped) and in the crisper drawer - if your fridge has one. This can gift a cucumber 3-4 more days of life.
  8. When in the fridge too long, rocket and spinach can loose their colour. What’s not right for a green salad will certainly contribute to a sumptuous soup.
  9. If not pre-packaged, wash and dry your salad leaves, store them in a tub lined with a piece of kitchen towel. Alternately, store them in a bowl of water in the fridge – just change the water every couple of days.
  10. Onions are best stored in a cool, dry, dark place (they don’t like fridges but do love a tote bag). Chopped onions can also be frozen to save you time when you need dinner on the run.