Easy Make Ahead Power Salad for Camping
This hearty power salad is perfect for camping—chop at home, shake on-site, and enjoy a no-cook, protein-packed camping lunch or dinner in minutes!
or read on for step-by-step instructions with photos
The Ultimate Summer Camping Salad with Power-Packed Ingredients
I call this a power salad because it’s loaded with hearty, nutrient-dense ingredients. It’s made with kale, fresh veggies, canned chickpeas, hard-boiled eggs, a creamy sesame-forward tahini dressing, and pickled red onions for a pop of color, crunch, and acidity. It hits all the right notes and leaves you feeling full and satisfied.
Prepping this salad in advance is the perfect approach for camping. You don’t want to be chopping and prepping at your campsite. Sometimes it’s too hot to cook over an open fire or you just don’t feel like it—in general food prep can be more hassle than it’s worth at the picnic table.
This make-ahead salad for camping is designed to stay fresh. With sturdy ingredients that hold up well in a cooler, all you need to do is add the dressing and shake it up in a zip-top bag for a quick, no-cook camping meal that’s ready in minutes.
Why You’ll Love This Power Salad for Camping
Shake-and-serve simplicity: No bowls, less mess—just add the dressing to the bag, shake, and enjoy.
Hearty and filling: Packed with chickpeas, eggs, tahini, and sesame seeds for protein and healthy fats.
No sogginess: Kale and crunchy veggies like peppers, celery, and carrots, or even deseeded cucumbers stay crisp after a couple of days in the cooler.
Super flavorful: Toasted sesame oil and seeds add umami and nuttiness, while pickled red onions bring a tangy, vibrant punch.
Easily customizable: The ingredients listed make a great combo, but they’re flexible—feel free to swap in your favorite veggies or proteins. I’ll share plenty of ideas in the substitutions section!
What’s Ahead in This Recipe
My Tips: How to pack this salad for a camping trip, keep it fresh, and chop your veggies for easy shaking and serving.
Serving Suggestions: Simple ways to turn this salad into a heartier meal with added protein or easy camping-friendly sides.
Substitutions: Swaps for veggies, proteins, pickled onions, and dressing based on what you have.
Storage: How long it lasts in the fridge or cooler, plus smart ways to use leftovers on the road.
FAQs: Answers to common camping salad questions—like how far in advance you can prep it and how to keep your salad fresh.
But first, I’ll walk you through this recipe step-by-step so you can make the best make ahead power salad for camping trips!
Let’s get shaking!
What You’ll Need
Ingredients for Camper’s Power Salad
For the Salad:
½ cucumber, deseeded and diced
4 stalks celery, diced
4 carrots, diced
1 bell pepper, diced (I used orange)
½ bunch kale, destemmed, washed, and chopped
½ cup canned chickpeas, drained
¼ cup pickled red onions
1 tablespoon toasted sesame seeds
¼ cup tahini dressing, store-bought or homemade (see recipe below)
For the Homemade Tahini Salad Dressing:
½ cup tahini paste
1 tablespoon toasted sesame oil
1 tablespoon olive oil
¼ cup lemon juice (about 2 lemons)
¼ cup water
1 teaspoon salt
1 teaspoon maple syrup
Equipment
Immersion blender (for blending the tahini salad dressing)
Knife and cutting board
Zip-top bags for storing salad ingredients
Leak-proof container or small jar for dressing
Makes: 2 portions Prep: 20 min
How to Make a Power Salad for Camping
Step 1
Make the tahini salad dressing.
In a measuring cup or blending container, combine the tahini, lemon juice, water, toasted sesame oil, olive oil, salt, and maple syrup. Use an immersion blender to blend everything together until smooth and creamy.
As you continue blending, the dressing will thicken into a pourable sauce. Taste and adjust as needed—add more salt or a splash of lemon juice for brightness, or thin it out with a bit of water if it’s too thick.
This recipe makes about 1 cup of dressing—more than you’ll need for the salad—but it keeps well in the fridge for up to 2 weeks. Use the extra as a dip, sandwich spread, or on other salads! And if you're in a rush, a store-bought tahini or sesame salad dressing works great too.
💡 Pro Tip: No immersion blender? A regular blender, food processor or even a whisk and bowl will work—just use whatever you’ve got on hand, mixing until the tahini dressing is smooth and creamy.
Step 2
Prep the power salad ingredients and pack for camping.
Dice and prep all the veggies: cucumbers, celery, carrots, and bell pepper. Destem, wash and chop the kale.
Gather the rest of your ingredients—like canned chickpeas, hard-boiled eggs, pickled red onions, and toasted sesame seeds. I used canned chickpeas for ease and made the rest from scratch, but store-bought versions of any of these are totally fine if you’re short on time.
Pack the kale, chopped veggies, chickpeas, and pickled red onions into a large zip-top bag. Pour the tahini dressing into a small leak-proof container or jar.
Keep the hard-boiled eggs and sesame seeds in separate bags or containers so you can add them as toppings later. I usually pack the eggs with the shells on and peel them at the campsite—it helps keep them fresher.
Store everything in the fridge until you're ready to go, then pack it all into your cooler for the trip.
💡Pro Tip: I love boiling eggs in an electric kettle—especially when I’m prepping in a small kitchen. Check out my guide on how to boil eggs in your electric kettle for the full step-by-step!
Step 3
Shake the salad at the campsite and serve.
When you're ready to eat, pour the tahini dressing into the zip-top bag with the salad ingredients. Seal the bag tightly—leaving some air inside—then give it a good shake to coat everything evenly. Open the bag and check that everything is well coated, giving it another shake if needed.
Serve on camping plates, then peel the hard-boiled eggs and split them in half by hand—just press gently in the middle and pull apart. No knife needed. Place them on top of the salad and finish with a sprinkle of toasted sesame seeds.
If you're packing light—or just feeling lazy—you can skip the plates and eat straight from the bag. We’ve done it, no judgment here!
My Tips for the Best Make Ahead Salad for Camping
Pack ingredients in layers: When loading the salad into a zip-top bag, layer heartier ingredients like kale and chickpeas at the bottom and more delicate ones like cucumbers and pickled red onions on top. This helps everything maintain its texture during transit.
Reduce excess moisture: Wet ingredients can make your salad soggy, so be sure to deseed the cucumber and dry all the veggies thoroughly before chopping and packing. Want to add tomatoes? Go for whole cherry tomatoes or slice them fresh at your campsite.
Use a large, sturdy zip-top bag: A gallon or extra-large freezer bag (or reusable silicone bag) gives you plenty of room to shake the salad and helps keep moisture out when packed in a cooler.
Chop everything into bite-sized pieces: Uniform chopping ensures the dressing coats every bite and makes the salad easier to eat, even without a full set of proper utensils. Aim for pieces no larger than ½ inch—especially for the kale, since it's so fibrous.
Serving Suggestions
Protein Pairings: This salad is hearty on its own, but if you want to add more protein, try adding pulled rotisserie chicken, canned tuna, or slices of leftover steak.
If you're cooking at the campsite, it pairs perfectly with my campfire grilled jerk chicken or Carolina-style BBQ pork ribs.
For a vegetarian option, top with grilled tofu, toasted nuts, or crumbled feta cheese.
Sandwiches: Turn this into a side salad by serving it alongside a sandwich or wrap. It pairs well with veggie fajita wraps, healthy egg salad sandwiches, or my all-time favorite—muffaletta sandwiches.
Sides: Serve this power salad with crispy potato wedges or cheesy grilled garlic bread—they’re perfect for soaking up any extra dressing!
If you’re camping in cooler weather, a warm side of chicken soup would be perfect.
Transform Leftovers: Leftover salad is perfect the next day—just enjoy it as is or wrap it in a tortilla with any leftover grilled proteins.
Spoon it over cooked bulgur or quinoa for a quick grain bowl, or serve it alongside your morning eggs for a veggie-loaded camping breakfast.
Substitutions
Kale: Swap with chopped romaine, shredded cabbage, or shaved broccoli. Just avoid delicate greens like spinach or arugula—they won’t hold up well to shaking or being pre-assembled ahead of time.
Crunchy Veggies: Use what you’ve got! Snap peas, radishes, cauliflower, shaved Brussels sprouts, jicama, or green beans all work well. Avoid anything too watery or delicate—like tomatoes or avocado—unless you're adding them fresh at the campsite.
Cooked Veggies: For a twist, add roasted veggies like squash, sweet potatoes, or beets. Grilled vegetables, like onions, red peppers, eggplant, or zucchini also work great. Just pack them separately so they don’t make the fresh ingredients soggy.
Hard-Boiled Eggs: Skip them or swap with rotisserie chicken, grilled tofu, or canned tuna. Keep any proteins packed separately and add them on top right before serving for the best texture.
Pickled Red Onions: Use whatever pickles you have on hand—dill pickles or giardiniera add great crunch and acidity. For a fresher option, try thinly sliced raw red, green, or white onions for a punchier bite.
Chickpeas: Any canned or cooked beans will work—white beans, black beans, or broad beans are all great options. Roasted chickpeas are delicious too; just pack them separately and keep them dry so they stay crunchy.
Tahini Dressing: Creamy, umami-rich dressings pair well with kale and crunchy veggies. Try sesame-soy & ginger dressing, herby yogurt-based dressings, or even a creamy Caesar dressing with capers. Store-bought options are totally fine here too.
Toasted Sesame Seeds: Swap with sunflower seeds, chopped almonds, pumpkin seeds, or crushed walnuts for similar crunch and nuttiness. Or skip them altogether if needed.
Storage
Fridge: Once prepped, the undressed salad will keep well in the fridge for up to 3–4 days. Store the tahini dressing separately in a sealed container. If you’re adding proteins or cooked vegetables, pack those separately to prevent sogginess.
Cooler (for camping): Pack the salad, dressing, and toppings in separate leak-proof bags or containers. Keep everything in a cooler with ice packs. The salad stays fresh for 1–2 days this way—just make sure it stays cold, especially if you’re using eggs or dairy.
Leftovers: If it’s already dressed, the kale and veggies hold up well without getting too soggy, but it’s best to eat the salad sooner rather than later for peak crunch and flavor.
Use leftovers as a quick lunch the next day, wrap them in a tortilla for a salad wrap, repurpose them into a grain bowl, or serve alongside your morning eggs for an easy camping breakfast.
FAQs
Do I need to massage the kale ahead of time for my camping salad?
Since it's chopped into bite-sized pieces and dressed later, massaging isn't necessary. In fact, massaging it ahead could make the kale too soft—or even soggy—by the time you're ready to eat it at the campsite.
Why is my tahini paste so hard to stir with oil floating on top?
That’s totally normal! Tahini separates naturally over time, with the oil rising to the top. If it’s hard to stir, try warming the jar slightly in warm water, then use a butter knife or chopstick to break up the paste, stirring it well before using.
Can I shake the salad in a container instead of a bag?
Absolutely. A large food container with a tight-fitting lid works just as well—just make sure there’s enough space inside to give it a good shake.
How do you keep salad fresh while camping?
Use sturdy greens like kale, dry your veggies thoroughly, and store the salad, dressing, and toppings in separate bags or containers. Keep everything in a cooler with plenty of ice packs to maintain freshness and food safety.
Can I make this camper’s power salad more than one day ahead?
Yes! The undressed salad will keep for up to 3–4 days in the fridge and 1–2 days in a well-packed cooler. Just wait to add the dressing and toppings until right before serving.
Is this salad safe without refrigeration?
No, because it includes perishable ingredients like eggs, tahini dressing, and prepped veggies. Store it in a well-insulated cooler with plenty of ice packs and keep it sealed until you're ready to eat. If the temperature rises or the cooler gets warm, it's best to eat the salad within a few hours to stay safe and avoid sogginess.
That’s it, enjoy!
We call these “shake ’n’ bake” salads in my house—and for good reason. I just toss everything into a zip-top bag, pour in some dressing, give it a shake, and lunch is served. It’s quick, low-effort, and always satisfying.
During our month-long road trip across Canada and the U.S., this method became our go-to. Cooking out of campsites and hotel rooms meant keeping things easy—so I often started with a hearty bagged salad mix and store-bought dressing. I’d top it with leftover grilled veggies, meats, tomatoes, or avocados if we had them—a great way to use what we had and still eat healthy.
Prepping ahead makes this method even easier. Whether you’re road-tripping, camping, or just trying to simplify weekday lunches, this flexible salad formula can fit right into your routine. So you can spend more time enjoying the outdoors—and less time cooking!
Summary
Healthy Camping Salad with Tahini Dressing Recipe
This protein-packed camping power salad is full of crunch and flavor—just shake it up at your site and enjoy a fresh, satisfying meal in minutes.
Makes: 2 portions Prep: 20 min
Dietary Notes: Gluten-free, Dairy-free, Vegetarian, Low-carb, High-protein
Ingredients
For the Salad:
½ cucumber, deseeded and diced
4 stalks celery, diced
4 carrots, diced
1 bell pepper, diced (I used orange)
½ bunch kale, destemmed, washed, and chopped
½ cup canned chickpeas, drained
¼ cup pickled red onions
1 tablespoon toasted sesame seeds
¼ cup tahini dressing, store-bought or homemade (see recipe below)
For the Homemade Tahini Salad Dressing:
½ cup tahini paste
1 tablespoon toasted sesame oil
1 tablespoon olive oil
¼ cup lemon juice (about 2 lemons)
¼ cup water
1 teaspoon salt
1 teaspoon maple syrup
Instructions
Make tahini dressing. Add tahini, lemon juice, water, toasted sesame oil, olive oil, salt, and maple syrup to a blending container. Blend with an immersion blender until smooth and creamy. Taste and adjust as needed. Store extra dressing in the fridge.
Prep salad ingredients. Chop the kale, cucumber, celery, carrots, and bell pepper. Add them to a large zip-top bag with the chickpeas and pickled red onions. Pack the tahini dressing in a small leak-proof container. Keep the eggs (in shell) and sesame seeds in separate bags. Store everything in the fridge then transfer to a cooler before heading out.
Shake and serve at the campsite. Pour dressing into the salad bag. Seal with some air inside and shake to coat everything evenly. Serve on plates, and top with peeled & halved eggs and sesame seeds.
Top Tips
Layer smart to keep it crisp: Put sturdy ingredients like kale and chickpeas at the bottom of the bag and delicate ones like cucumbers and onions on top to keep everything fresh.
Dry veggies = no soggy salad: Remove cucumber seeds and dry everything thoroughly before chopping to help the salad stay crisp longer.
Chop it small for easy eating: Bite-sized pieces help the dressing coat everything evenly and make the salad easier to eat—even without a full set of utensils.
Further reading: For more, check out my tips, serving suggestions, substitutions, storage, and FAQs!
Did you make this camper’s power salad? Let me know how it went for you in the comments—I’d love to hear what you added, swapped, or paired it with on your camping trip.
Enjoy!
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