Eat Real Food is all about quick, easy, real food meals without compromising on nutrition or taste. Salads in a jar are a great way to achieve this as they last up to 5 days in the fridge. All you have to do is shake up the jar and pour straight into a bowl. And as long as you’re not throwing it around like a football, the dressing sits at the bottom of the jar until you’re ready to eat it. Which means no sad work salad for you!
This spring salad was created just for WeWork members, and is a great way to eat healthy during the busy work week. Make sure to check out all of our easy-to-make recipes. Enjoy!
Spring Salad in a Jar with a Lemony Mint Dressing
Ingredients:
For Salad
2 radishes, sliced thinly
1 handful green beans or snap peas, roughly chopped into small pieces
1/4 apple, sliced or diced
1 handful peas (frozen is fine)
1/4 fennel bulb, sliced
1/4 cup chickpeas
For Dressing
1/8 cup olive oil
zest from 1/2 lemon
juice from 1/2 lemon (you can use the whole lemon if you like it tart)
1 handful mint, roughly chopped
1/2 tsp Dijon mustard
sea salt and pepper to taste
To make:
1. Whisk together the dressing ingredients and pour into the bottom of the jar.
2. Add the hard, less absorbent veggies: beans, radish, fennel and chickpeas.
3. Then add the softer veggies, apple and peas. Option to add on avocado or even goat cheese here.
4. Screw on the lid until it’s airtight and keep in the fridge until ready to eat!