This is the second 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
2 tsp extra virgin olive oil
1/2 tsp raw, unpasteurized honey
2 tsp red wine vinegar
1 tsp fresh lemon or orange juice
Pinch fine-ground sea salt
Layer 2: 3 strawberries, tope removed and diced
Layer 3: 1/4 cup cucumber, sliced or diced
Layer 4: 1/4 cup sweet pea sprouts
Layer 5: 1–2 tbsp green or red onion, sliced
Layer 6: 1 cup packed, mixed field greens
Layer 7: 4–5 fresh mint leaves, chopped
Layer 8: 1 tbsp hemp seeds or sesame seeds
1. Whisk or blend together dressing ingredients.
2. Beginning with layer 1 as the bottom, fill jar in layers upwards from there.
1. Use any sweet sprouts you like—sunflower sprouts are also quite tasty.
2. This salad is incredible with fresh berries of any kind. Try blueberries, raspberries or blackberries.
3. If fresh berries aren’t available, try peaches, apples or pear instead. Play.
Now, I want to hear from YU.
Have you tried making last week’s On-the-Go Jar Salad yet? What’s your idea of the perfect combo?
Tell us with a comment below.
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