The Salad Jar
This is one of my favourite go-to healthy lunch options that is easy to prepare & perfect to transport!
It also lasts a couple of days in the fridge & you get to do the bartender shake to get the dressing covering all the veggies!
You can make this in advance & then take it with you to work or school.
You can use whatever combination of veggies are in season or that you have to hand, just aim to have a balance of complex carbs, plant protein (i.e. beans, tofu or tempeh), anti-oxidant rich raw veggies & essential fats in the form of olive oil & toasted seeds.
INGREDIENTS - SALAD
INGREDIENTS - DRESSING
Whisk together your dressing, then spoon 2-3 Tbsp of balsamic dressing into the bottom of a medium-sized wide-mouth sealable glass jar. I use a Kilner jar with a screw top lid. Spoon in your rice on top of the dressing, followed by your beans of choice. Then finely slice your beetroot (on a mandolin if you have one) and arrange around the inside of your jar.
Spiralize your courgette & place on top, followed by finely sliced fennel, pomegranate seeds, cherry tomatoes, sliced spring onions, sliced boiled egg & crumbled feta cheese.
Place your green leaves of choice at the very top to avoid them getting soggy & top with some toasted seeds of choice. Store in the fridge.
When you are ready to eat it, turn the jar upside down & gently shake the salad to coat all the veggies in the dressing! You can now eat this straight out of the jar with a fork!