Mason Jar Salad February 23, 2016
Today, we’re making a mason jar salad that is healthy, bright, beautiful, and perfect for bringing to work for a delicious lunch.
Layer Your Ingredients:
Top layer: season with salt and pepper
Layer 8: arugula
Layer 7: coriander leaves
Layer 6: grilled, shredded salmon
Layer 5: pickled beet, cubed
Layer 4: avocado slices
Layer 3: lentils
Layer 2: spring onions
Layer 1: balsamic and honey dressing
Grill the salmon the night before with salt and pepper and then shred, so it’s ready to prep in the jar the next day. Layer in this order and store in the fridge until lunch! Putting the arugula on the top helps keep it from getting soggy with dressing while it sits all day. To serve, shake vigorously and dump into a bowl!
Well won’t you be the envy of the office? The best part is, this make-ahead lunch is colorful and good for you in ADDITION to being delicious!
Looking for more delicious ways to eat your greens? These 10 delicious recipes have your name written all over them.
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