This is the third salad-inspiration combo from the 6-week “On-the-Go Jar Salad” series. Respect your journey and don’t let busy-ness compromise your health goals—prep a handful of these salads for quick meals that travel well to the office, in a cooler, or on roadtrips. Keep jar upright during transport, then shake and enjoy. If you’re not adding dressing to the jar (during plane travel, for instance), find a lemon wedge, pepper, and/or olive oil (check a food court), which makes a nice, simple dressing.
These are amounts for pint-sized jars—please adjust salad fixin quantities as you see fit. Dressing amounts are also for one serving, so increase amounts based on the servings you need. Store in the fridge for up to 7 days.
Layer 1: Dressing
1 tbsp coconut aminos*
1 tbsp juice from marinated artichoke hearts
Pinch fine-ground sea salt
*Coconut aminos are a gluten-free, soy-free soy sauce alternative. Feel free to use tamari, nama shoyu or soy sauce if you don’t have any sensitivities.
Layer 2: 3–4 marinated artichoke hearts (from a jar), quartered
Layer 3: 1–2 mushrooms like baby bellas or white, sliced
Layer 4: 2 tbsp red bell pepper, diced
Layer 5: 1/4 cup broccoli florets
Layer 6: 1/4 cup cooked chickpeas
Layer 7: 1 cup raw kale, chopped
1. In a small bowl, place chopped kale and add a pinch of salt. Squeeze the leaves over and over until kale starts to wilt—about 2 minutes. This process removes bitterness from the leaves and softens them, too.
2. Beginning with layer 1 as the bottom, fill jar in layers upwards from there.
1. Try lentils instead of chickpeas.
2. Easily swap out kale for any other greens you like.
Now, I want to hear from YU.
Have you tried making the other On-the-Go Jar Salads yet? What’s your idea of the perfect combo?
Tell us with a comment below.