Packing a salad in a jar has plenty of advantages. They are perfect for bringing to work, to school or al fresco picnics, and you won't need any plates as you can eat the salad straight out of the jar. Because they last about a week in the fridge, you could prepare many at the same time and have your daily lunch almost sorted, while eating healthy and saving time and money.
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.
5. Cut the avocado
Chop the avocado in half, take the pit out, use a big spoon to get the most out of it and slice into small cubes.
6. Get the sprouts ready
Soak the sprouts in a bowl of cold water to revive them, drain them and rest them in the jar. Try using your own homemade sprouts!
7. Get the salad leaves ready
Choose a variety of green shades, wash them, dry them and chop them by hand.
8. Chop the mushrooms
You could place the chopped mushrooms on top to flatten the leaves and get more space, or right down at the bottom of the jar if you like them soft and juicy.
9. Shake it
Once you’re ready to eat your salad, close the jar lid and shake the jar energetically so the salad and dressing mix up nicely.
10. Open up and enjoy!
You can store in the fridge for a few days (if you haven’t mixed it), dump it all on a plate or bowl, or munch away directly out of the jar. Enjoy!
Photos Ana Lisa Alperovich for Inhabitots