6 salad hacks to save money

1 Leaves: pack in a paper towel

Bagged salad leaves have a shorter shelf life than unwashed, unprepared greens — so opt for a whole head of lettuce instead. To keep your greens fresh longer, all you need is one thing: paper towel. When you get home from the store, open the bag and tuck a sheet of paper towel inside. It will absorb excess moisture and help prevent sogginess. For even better results, transfer the leaves to a sealed plastic container lined with paper towel. Or try Stayfresh Longer vegetable storage bags — they're plastic, but you can wash and reuse them multiple times.

2 Lettuce: just add water

This trick is perfect for reviving limp lettuce and saving it from the trash. If your lettuce is looking a little wilted, fill a bowl with cold water and toss in some ice cubes (if you have them). Submerge the lettuce and soak it for 15 minutes — or up to an hour if it’s really soft. The leaves should perk up and become crisp again. Pat dry before using.

3 Avocado: add a squeeze of lemon

If you’ve ever sliced an avocado, eaten half, and saved the rest for later, you know what happens next — it turns an unappetizing shade of brown. Here's how to stop that! Squeeze lemon juice over the cut surface, including where the pit was. The vitamin C in the lemon helps slow down the oxidation process — basically creating a natural barrier that keeps your avo looking green and fresh.

Many believe leaving the pit in keeps avocados fresh, but that’s mostly a myth. It can slightly reduce browning in the flesh directly under the pit, but it doesn’t stop oxidation from happening to the rest.

4 Tomatoes: store stem-side down

Where should you store tomatoes — fridge, pantry, countertop? The answer depends on ripeness. Underripe tomatoes should ripen at room temperature, while fully ripe ones can go in the fridge. But here’s the real trick: store them stem-side down.

Why? Because the part that rests on the surface ripens (and softens) fastest. The stem area ripens last, meaning it’s firmer and better able to support the tomato’s weight without bruising. If your ripe tomatoes are sitting stem-up, the bottom can become overripe and start to rot. Flip them over to extend their freshness. Who knew flipping tomatoes could save money?

5 Green onions: regrow them!

Green onions add a great punch of flavor to salads — but the root ends often get tossed. Instead of throwing them out, try regrowing them for a free, never-ending supply!

Chop the onions about an inch from the roots and place the root ends in a jar of water, root-side down. Prop them up using the sides of the jar and place it on a sunny windowsill or balcony. Keep the roots submerged, and in a few days you’ll see fresh green shoots. Change the water regularly (about once a week), and you’ll be harvesting your own green onions in no time.

6 Dressing: DIY for health & savings

No salad is complete without dressing — but if you’re watching your calories, you know how quickly a generous pour can add up. The best way to stay in control? Make your own! It costs way less than store-bought versions and gives you full control over the ingredients and nutrition. Plus, it’s easier to track in your app.

Pro tip: Got herbs in the fridge that are on their last legs? Chop them up and add to your salad or dressing — a perfect way to reduce waste and boost flavor.