Salad Jars

If you want to move away from processed food and gain control over what you put in your mouth, packing lunch to work is the way to go. But who wants to wash and chop veggies in the morning when you are half awake and barely have time to even eat breakfast?

Here is the solution - PLANNING, if you want to win in the kitchen. Make 3 or 5 of these on Sunday night and you'll have lunch the rest of the week. How about too tired to make dinner at night when you come back from work? Pop open one of these and you get something way better than a mediocre take-out.

Will the salad get gross after a few days? Honestly.... I've tried up to 3 days, even the avocados stay fresh in these air-tight jars!

But there is a technique in layering. I am giving you more of a formula than a  recipe. Be creative with your combinations!

Use a quart size mason jar, layer in this order from bottom to top - dressing, hard veggies, protein, grains, soft veggies or fruit, nuts, seeds and greens.  When you are ready to eat the salad, shake and toss and empty content in a bowl. 

Jar Recipe 1:

  • Creamy basil dressing*
  • Radish
  • Carrots
  • Celery
  • Red Bell peppers
  • Cucumbers
  • White beans / chickpeas
  • Avocado
  • Arugula mix / spinach mix
  • Pumpkin seeds / walnuts

*Blend 1/2 cup of olive oil, 1/2 cup of tahini, 3 cups of fresh basil leaves, 2 tsp of ground ginger, 2 tsp of garlic powder, juice form 2-3 lemons, 1 1/2 tsp of salt.

IMG_0971.JPG

Jar Recipe 2:

  • Thai peanut dressing*
  • Cucumbers
  • Radish
  • Carrots
  • Tomatoes
  • Cooked cabbage
  • Cooked quinoa
  • Tofu
  • Spinach leaves
  • Sesame seeds

*Combine 6 Tbsp of almond or peanut butter, juice of 1 lime, 2 Tbsp of tamari, 3 Tbsp of sesame oil, 3 Tbsp of water.

Jar Recipe 3:

  • Ranch dressing* (Dairy Free)
  • Beets
  • Carrots
  • Radish
  • Celery
  • Cucumbers
  • Steamed broccoli
  • Avocado
  • Cooked lentils
  • Baby kale leaves
  • Walnuts

*Blend 1 cup of raw cashews, 1/4 cup of olive oil, 1/2 cup of water, 1/2 cup of freshly squeezed lemon juice, 1 Tbsp of dried parsley, 1 1/2 Tbsp of dried dill, 2 tsp of onion powder, 1 1/2 tsp of salt.

My utterly non-glamorous but surprisingly delicious lunch salads

When it's about lunch time, this is what I do these days, I open the fridge, put together a salad from whatever leftover vegetables, grains and proteins I had the night before, with a few fresh add-ons.  The result is astounding - no matter what I do , it never comes out nasty, not once, even with the most unimaginable combinations. It requires no cooking, no prepping, only assembling!

Here is one example:​

1. Massage kale with olive oil, a squeeze of lemon and a pinch of salt  (A fresh add-on!)

2. Add left-over broccoli sauteed in garlic.

3. Add left-over avocado and tofu salad dressed in sesame oil.

5. Add millet.

6. Finally top with hijiki with carrots.

There! It is utterly non-glamorous but essentially effortless, powerfully nutritious and surprisingly delicious!