I love to make, take and eat salads for lunch and even dinner almost everyday.
That’s why I like to assemble these easy, portable, colorful, mason jar salads.
I shop for organic produce locally and seasonally, so the contents of my salads
will vary according to what’s available in my local markets.
Cabbage and carrots add crunch and texture.
Sundried and pickled vegetables add pungent flavor.
Avocado and tahini dressing add creaminess.
Whatever you use to create your mason jar salad it up to you.
Just make it and take it with you!
Baby Kale Cabbage & Pickled Veggie Mason Jar Salad
Makes 4 servings
2 cups organic baby kale
2 cups shredded organic red and green cabbage
1 cup shredded organic carrots
1 large organic red onion, thinly sliced
1 cup organic cherry tomatoes, sliced
1 cup marinated organic mushrooms
1 cup organic vegan kimchi
1/2 cup organic sundried tomatoes
1/2 cup kalamata olives
1 large avocado, peeled and cubed
Dried red pepper flakes
1/3 cup Braggs Apple Cider Vinegar
1/4 cup filtered water
2 tablespoons organic turmeric
3 tablespoons organic sesame tahini
2 cloves garlic, peeled
2 tablespoons nutritional yeast
1 tablespoons coconut palm sugar
A pinch of Celtic or Himalyan Sea Salt
1 tablespoonsorganic coconut oil (optional)
Wash, prep and cut each of the ingredients above.
Place each ingredient in a separate dish.
Blend the Dressing
Add the dressing ingredients to your blender
Blend until smooth.
Taste the dressing.
Adjust as needed to suit your taste.
Pour the dressing into a glass jar and refrigerate.
Place baby kale into the bottom of the mason jar.
Next add some shredded red and green cabbage.
Then add shredded carrots.
Add some red onion slices.
Then add a few cherry tomatoes.
Add some marinated mushrooms.
Then add few sundried tomatoes.
Next add a little kimchi.
Toss in some kalamata olives.
Top with a few avocado chunks.
Sprinkle with red pepper flakes, if you wish.
Repeat the process and make as many mason jar salads as you need.
Cover the jars and refrigerate.
…Then Take It!
When it is time to go to work, place your mason jar salad and some of the dressing
to a small glass jar.
Place your salad and dressing into an insulated lunch bag.
When you get to the office, refrigerate your salad and dressing, if possible.
When lunchtime comes, add a little dressing to the mason jar and shake it gently.
Open the jar and dish the contents onto a plate.
Eat up and enjoy!
Are you are salad lover?
Have you ever made mason jar salads?
What are some of your favorite salad ingredients?
Share your thoughts and comments with us.
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