Ready-to-eat salads in a jar are the perfect portion size and if you want them a little more hearty and filling, you could pop in some tofu cubes, beans, sprouts, quinoa, pasta or whatever was leftover from dinner. To make the most out the space and avoid things shifting and moving around, the jars must be full. But the most important rule is to put the dressing at the bottom and greens at the top, so the salad stays fresh and crispy for a long time. Read on to learn how to make this simple and satisfying lunch to-go!
1. Gather the ingredients
- 1 mason jar
- sunflower seeds, raisins and dried figs
- a small bunch of mixed leaves
- green olives
- half of an avocado
- 2 mushrooms
- a handful of sprouts
- 2 spoonfuls of olive oil
- a pinch of marine salt
- a dash of lemon
2. Get the dressing ready
This is probably the most important rule: the dressing should go at the bottom to avoid making the greens soggy. Mix the olive oil, salt and lemon juice directly in the jar.
3. Add the nuts, raisins and figs
Place the items that will soak up the dressing right at the bottom of the jar to make your salad last longer, soak up the yummy juices and soften the seeds and sweet dried fruits.
4. Chop the olives
You can use green or black olives, whatever you like or have on hand. Their salty taste will contrast beautifully with the sweet raisins and figs lying underneath.
Pages: 1 2