We’re all busy and when it comes to healthy lunches during the working week, sometimes (read: most of the time) it’s hard to pack a lunch that tastes yummy and is good for you too.
Today’s recipe is easy, nutritious and you can make double or triple the amount, then store it in your fridge. *DROOL WORTHY*
I have resisted to try a salad in a jar for so long now. There seemed something pointless about making a salad in a jar, but after making this, I am going to make you jump right aboard this bandwagon.
It’s a pretty sweet bandwagon.
Jars are really handy and better than containers and they’re BPA free too, so they’re a much better option for you to transport / keep food in.
I always seem to run out of time at lunch time, so I typically make something quick and easy. Sometimes if I haven’t done my groceries it’ll be something really average and it will leave me wishing I just walked out to About Life or somewhere close by to pick up something tasty. Since making jar salads I have found it so much easier – you can make a couple at once and they’ll last a day or two in your fridge!
Some tips for making jar salads – it’s all about the order, otherwise you’ll have a soggy mess come 1pm. You know, the type of soggy mess that’s reminiscent of a cheese and tomato sandwich from primary school when your mum didn’t know to double the cheese up?
- The dressing goes in first
- Then go with a grain or a protein, or anything else big and chunky like a major vege
- Then the ingredients you want to stay dry until you tip your salad out
- If your salad has leafy greens, they go in last.
ZUCCHINI, QUINOA, PEA & AVOCADO SALAD JAR
- 17 minutes
- 10 minutes
- 1 salad
For the dressing
- 1/2 avocado
- 2 tbsp coconut milk
- juice of 1/2 lime
- 1/3 cup cooked quinoa
- 2 tsp minced coriander
- 1/4 cup green peas
- 1 medium zucchini, made into zucchini spaghetti
- 2-3 spring onion, diced
- 1/4 cup cubed feta
- In a food processor or blender, place in all of the ingredients for the dressing. Pulse until creamy. set aside.
- In a bowl, combine the quinoa, coriander. Toss to combine and set aside.
- Grate your zucchini. I just use a normal grater as I don’t own a mandolin (not to be confused with the instrument). You just use the longest side of the zucchini on the widest tooth of the grater!
- Bring a small saucepan filled halfway with water to a boil. Add in the peas. Cook for 3-4 minutes. Then drain
- Assemble your mason jar salad. First, put in dressing. Second, the zucchini noodles. Then, the quinoa. Then, the spring onions. Then, peas and lastly feta.
- Put the lid on the mason jar and make sure you refrigerate. Warm salad doesn’t taste too good.
- Tip out into a bowl and eat it up on your lunch break (while watching YouTube videos of cats).
If you make this be sure to tag: #substancerecipes
ALL PHOTOS TAKEN BY ME