Mason Jar Salads

Ive been wanting to make these for a while now after seeing an image of some over the summer time. They are such a great idea- a lovely way to transport a healthy lunch, eco-friendly and very versatile in their fillings. The recipe below is simply a guideline- feel free to use any fresh seasonal produce you have on hand and then your favourite grain or bean or tempeh, nuts and seeds, leafy greens, dips and left overs! If you are using a dressing try putting it in the bottom and then leafy greens on top so the salad jar doesn’t get to limp if it sits a little while. If you’re worried about mixing it all up, simply turn the jar onto a plate or bowl when you are ready to eat- that way the dressing in the bottom will naturally dress the salad as it pours out! Enjoy!

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Salad Picnic Jars

You can really use any fillings you have on hand to make up these vibrant jars! Try using a variety of colourful vegetables and salad ingredients, then a protein such as quinoa or beans or a carbohydrate such as brown rice or rice noodles. Add sauerkraut for probiotics and a good squeeze of lemon, fresh herbs and a drizzle of olive oil or tahini too. Then you’re ready to go! These make great picnic lunches or are easy to take to school or work. This is a recipe below but get creative and make your own wit your favourite fillings!

  •  Fresh leafy greens chopped
  • Purple cabbage finely shredded
  • Cooked Millet
  • Carrot grated
  • Fresh mung bean sprouts
  • Red capsicum diced
  • Sunflower seeds
  • Kimchi or sauerkraut
  • Alfalfa sprouts
  • Fresh herbs
  • Lemon/olive oil/tahini

Simple layer all of your ingredients, you only need a little of each, perhaps 2 tablespoons of each ingredient.

Layer until you are finished and then top with your dressing or dip of choice. If you wont be eating for a while you can also add the dressing or dip at the very bottom so the salad stay fresh and crunchy!

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