Beet, Avocado and Arugula Salad with Sunflower Seeds
Prep Time
30 minutes
Prep Notes
Build this salad in a pint sized canning jar to have a quick and easy meal on the go during the week. Put the layers into the jar in the order listed below. Then, when you are ready to eat it, just dump into your bowl and you are ready to go.
Cooking Time
0
Yields
(3) Pint jars of salad or 3 servings
Ingredients
From the bottom up:
2 Tbsp Lemon juice
2 Tbsp Extra-virgin olive oil
1 cup Packed with baby Arugula or Spinach
1/2 Avocado, diced
3 Tbsp Sunflower seeds, raw
For the Big Batch:
2 Beets, peeled and grated or sliced into match sticks
4 Stalks Celery, sliced
1 English Cucumber, chunky sliced
2 Scallions, thinly sliced
Directions
CONSTRUCTING THE SALAD JARS
1) Set out 3 pint or quart sized canning jars to fill with the salad mixture
2) Add the olive oil, lemon juice, salt and pepper to the bottom of each jar
3) Mix the Big Batch of vegetables together then divide the batch between the 3 jars
4) Add the packed cup of arugula or spinach to each jar
5) Put the 3 Tbsp of sunflower seeds on top of the arugula and close the jar tight.
6) DO NOT SHAKE. Store the jars in the fridge until ready to eat
TO SERVE:
1) Empty the jar into a bowl and add 1/2 of an avocado, diced to the salad. Enjoy
Notes
I love salads in a jar and almost any salad can be made this way. You can make a weeks worth (5-6 days) and have a ready to go salad whenever you need it.
Credit
Wholeliving - May 2012