Week 9 Prepped Veggies
Yield 8 servings
Prep time
5 MinTotal time
5 MinIngredients
Instructions
- Cut the cucumbers in half and then smaller strips (if using a regular cucumber), and dice. If using a large cucumber, cut the cucumber in half and scoop out the seeds before dicing. Store in a baggy and refrigerate.
- Take your bunch of washed parsley and chop off the stems. Rough chop the parsley leaves and store in a container or baggy. Set aside (you will use some in the next few steps, but also reserve some for the week).
- Cut off the bottom 1/2” of the washed green onions by the white roots. Slice the rest of the stalks into thin pieces, put in a baggy, and refrigerate.
