- Level
- very easy
- Prep Time
- 15 mins
- Total Time
- 15 mins
- Serves
- 1 serving
Description
By Audrey Sckoropad
Looking for quick lunch ideas? Think salads in a jar. There are a thousand and one combinations and they’re easy to prepare in advance.
Choose a Mason jar with a large opening so it’s easier to pack the ingredients inside and even easier to eat them. If you choose to put the dressing directly in the jar, I suggest putting it at the bottom and starting with ingredients that don’t get too soggy, such as cucumbers or celery.
Pick ingredients that offer a variety of colour. A colourful salad is always more appetizing. Then layer four to seven ingredients in the jar.
Ingredients
- 1
- cucumber, diced
- 1 cup
- chickpeas, cooked
- 1 cup
- chopped and massaged kale, divided
- 1 cup
- red cabbage, sliced with a mandolin
- ½
- red pepper, thinly sliced
- 1
- green onion, finely chopped
- Dressing:
- 3 tbsp.
- almond butter
- 2 tbsp.
- apple cider vinegar
- 2 tbsp.
- maple syrup
- 4 tbsp.
- olive oil
- 1 tbsp.
- Bragg Liquid Aminos
- 1 tsp.
- grated ginger
- 1
- clove garlic, minced
- Juice of one lemon
- 3 tbsp.
- water
Directions
- Step 1
- For the dressing, place all ingredients in a blender, and blend until somewhat smooth. Layer ingredients in a large mason jar as follows: cucumber, chickpeas, kale, cabbage, pepper, green onion, and some more kale.
