At lunchtime, you need a jolt of brain-boosting goodness to get you through your busy afternoon. These amazing salad jars include healthy fats, proteins and colorful veggies to power you up for the rest of the workday.
Sweet/Tangy Brain Boosting Jar
Ingredients
Sweet/Tangy Dressing:
Equal parts-
- Extra virgin olive oil
- Raw honey
- Raw apple cider vinegar
- Stone ground mustard
- Pinch of sea salt and pepper
Bottom of Jar:
- ¼ cup cucumbers, quartered
- ¼ cup watermelon radish, sliced with a mandolin
- ¼ cup carrots, julienned or spiralized, just for fun
- ¼ cup cherry tomatoes, cut in half
Middle of Mason Jar:
- ½ cup cooked quinoa (make a big batch for other meals throughout the week)
- 2 tablespoons of garbanzo beans, black beans or kidney beans
- 3–4 slices of avocado (tip: roll in chia seeds or sesame seeds so they don’t brown as quickly)
Top of Mason Jar:
- Mixed organic greens
- Optional toppings: Roasted organic pumpkin seeds, pine nuts or sunflower seeds
Instructions
Combine salad dressing ingredients and add 3 tablespoons of dressing to the bottom of a quart-size Mason jar.
On top of dressing, add (in order) cucumbers, watermelon radish, carrots and cherry tomatoes.
In middle of jar, layer the quinoa, beans and avocado.
Top the jar off with your favorite mixed organic greens and toppings.
Shake well!
Notes
Mason jars store well in fridge up to 3 days.
Chickpea Tahini Mason Jar Salad
Ingredients
- 1 English Cucumber, chopped
- 1 cup dried tart cherries
- 1/4 cup roasted sunflower seeds
Chickpea Salad:
- 1 14.5 ounce can garbanzo beans, rinsed and drained
- 1/4 cup tahini
- 1/2 lemon, juiced
- 1 tsp apple cider vinegar
- 1/2 tsp sea salt
Apple Cider Vinaigrette:
- 1/3 cup raw apple cider vinegar
- 1/4 cup olive oil
- 1/2 lemon, juiced
- 1 tbsp raw honey
- 1 tbsp dijion mustard
- 1/2 tsp sea salt
Instructions
Mash the chickpeas with a fork or potato masher in a small mixing bowl. Add the remaining ingredients and stir to combine to make the chickpea salad.
To make the vinaigrette, add all of the ingredients to a small bowl and whisk to combine.
In each 32-ounce mason jar, layer from bottom to top: 1⁄4 cup vinaigrette, 1⁄4 of the chickpea salad, 1⁄4 of the chopped cucumber, 1⁄4 cup dried tart cherries, 2 tablespoons sunflower seeds, and fill the rest of the jar with spring mix lettuce.
Screw on the lid and store in the refrigerator. When ready to eat, unscrew the lid and transfer to a plate.
Notes
Mason jars store well in fridge up to 3 days.