Keep wet stuff away from the leaves.

The secret to a crispy lunchbox salad is simple: stop letting wet ingredients touch the greens until you’re ready to dress it.

Moisture is the enemy. Tomatoes, cucumbers, even washed lettuce that isn’t bone-dry — they all make leaves go limp within a few hours. So the real work happens the night before: spin the lettuce dry, or pat it with a towel until it’s actually dry. Then pack it in a container with a folded paper towel on top. That towel will soak up condensation as the container sweats in the fridge or your bag.

Keep the wet stuff separate. A bento box with dividers works great, or just use a couple of small containers in a bigger lunch box. The dressing goes in a small leakproof jar — the screw-top silicone ones work better than anything with a clip. Even a tiny yogurt pot works if it’s clean. Then add the dressing at your desk and shake or toss.

One more thing: throw an ice pack in the bag. Cold helps leaves stay rigid. If you can’t manage that, at least keep the salad out of the warm car.

This is not where you cut corners. A few minutes of prep beats a sad, soggy salad at 1pm.