Who says you can’t have a salad on the trail? Salads are perfect for lunch because they are refreshing and light. But light doesn’t mean wimpy. The following no-cook (add cold water) backpacking meals are calorie-dense and loaded with complex carbohydrates. This refreshing variety will satisfy the pickiest palate—from salads loaded with crisp veggies and plump fruits to spiced taco and bean salads. Need more calories? Turn any of these meals into a delicious wrap!loaded with crisp veggies and plump fruits to creamy walnut and peas to spiced taco salads. Turn any of these meals into a delicious wrap for more carbohydrate calories!
If you’re vegan, you’re in luck because all of these salads are entirely plant-based.
Baked red quinoa crisps with tangy, clean flavors of lemony herbed veggies tossed with thinly sliced almonds.
Love Peas? This protein-packed salad contains a generous amount of freeze-dried organic sweet peas, flaked veggies, and walnuts in a dairy-free ranch dressing.
Profile: Creamy & Sweet
Crisped quinoa, freeze-dried sweet corn, and spiced black bean flakes. This one just hits the spot and is one of our personal favorites.
Profile: Medium Spicy
A refreshing fruit and lentil trail salad for those lazy, hot summer days. Made with precooked flaked US-grown lentils, sunflower seeds, apple chunks, and sweet cranberries in a zesty vinaigrette.
Profile: Zesty Sweet
A cold stir-fry of vegetables, including cabbage, broccoli, peas, and carrots, marinated in a ginger sesame vinaigrette.
Profile: Gingery Warm
Made with locally grown freeze-dried broccoli, slivered almonds, sweet cranberries, and plump raisins marinated in a zesty vinaigrette.
Profile: Tangy
A blend of seasonings tossed with yellow sweet corn, sunflower seeds, flaked black beans & bell peppers. Works well as a tortilla taco.
Profile: Mildly Spicy
This powerhouse salad will fill you up! Made with freeze-dried organic granny smith apple chunks, raisins, sunflower seeds, and walnuts in an eggless dressing.
Profile: Creamy & Fruity
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