Rainbow Mason Jar Salad

Rainbow Mason Jar Salad

 
rainbow mason jar salad
 
 

Hey y'all! Today I want to share in to share a super FUN, nutritious and simple recipe to incorporate into your weekly meal prep- it's my rainbow mason jar salad! You can make a bunch of these at a time and stock them in your fridge for filling and tasty salad lunches all week. Grab and go food at it's finest... and prettiest!

These salads will keep for 4-5 days in the fridge if you layer them properly- chickpeas on the bottom, then the hardy veg, then the greens. Letting the chickpeas soak in the dressing makes them nice and flavourful. When you're ready to eat, just dump the jar upside down in a big bowl and just toss it around a little. The dressing will coat everything so beautifully and the colors of all the veggies will look so pretty together... you won't be able to resist eating your veggies!

The chickpeas in this salad give us plenty of protein and fibre, but for an even more filling meal you can serve this salad with a more condensed source of protein like a couple hardboiled eggs or some roasted chicken. It's also nice topped with some avocado or some herbs like cilantro or dill. (Is there anything that doesn't improve with avocado and herbs?)

Also, it probably goes without saying, but you can easily sub any of the veggies for your favourites. It's very flexible- you could make your salads entirely green and do cucumber, celery, broccoli and kale... or go for a christmas stripe theme and do red peppers, cucumbers, tomatoes and snap peas. Have fun with it! Just make sure you use the large mason jars- tiny salads don't constitute a real meal in my world. And if you give these a try in your next meal prep session make sure to take a photo and tag me on Instagram!! I can't wait to see your beautiful veggie rainbows!! 

Dressing:
2 tbsp olive oil
1 tbsp apple cider vinegar
1 tsp maple syrup
Salt and pepper to taste

Salad:
1/2 cup chickpeas
1/2 cup shredded red cabbage
6-7 cherry/grape tomatoes
1/4 cup diced yellow bell pepper
1/4 cup shredded carrot
2 tbsp pumpkin seeds
2-4 handfuls baby spinach or kale

Directions:
1. Chop and prep all of your veg. Rinse off your chickpeas and let them drain. 
2. Add all dressing ingredients to the bottom of the jar and give it a good stir or shake.
3. Add chickpeas to the jar, then begin to layer the veggies in the order they're listed. Really pack them in and squish them down so that you have the least amount of air as possible left in the jar. This will help the salad stay fresher longer. 
4. Add the pumpkin seeds, then pack the greens in right to the top of the jar and seal with the lid. You're done! Throw in the back of the fridge to keep cold and eat within 4-5 days. 

 
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