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Summer Sunshine Salad in a Mason Jar

Summer Sunshine Salad

What’s your favorite quick, healthy, on the go, summer food? When the temperatures heat up, I prefer to chill out when it comes to eating. Salads and sandwiches are what I reach for.

Here’s another question, do you take your lunch to work? If so, then may I suggest a summer sunshine salad? It’s a combination of super foods all packed together in a pretty glass jar that tastes as good as it looks.

One of the many benefits of this healthy, vegan loving compilation of super foods, is that you can make it ahead of time and take it out of the refrigerator when you need it. I made a few today and stored all but the one I ate for lunch. Now my family and I have a grab-n-go meal or snack that isn’t processed, will make us go mmmmm, and leave us feeling good, not guilty. Whoot!!!!

Another special thing about this amazing salad is the way it’s stored. If you put it in a Mason jar you will lock in the freshness of the veggies, and….use it as the vessel to transport all of that goodness. No plastic means good for the environment and better tasting. Call me cuckoo (many do), but I don’t like plastic. I can taste it in my food. Besides, I try my best to take care of the planet – part of the reason I went vegan -, and reusable glass jars are better than anything else.

Ingredients for Summer Sunshine Salad

I tried to go for balance with this salad, but definitely stick to foods that have deep color and are on the super foods list. I chose crunchy and creamy, sweet and savory, and color, color, color.

I also mixed it up in the jars so each one was a little different. No need to eat the same thing day after day. So…..one jar had carrots, spinach, kale, radishes, and blueberries, and another had, red bell pepper, kale, spinach, avocado (drizzle lime juice on to prevent browning), blueberries, and tomatoes. All of them had coconut bacon and sunflower seeds.

Summer Sunshine Salad

The dressing was a fresh lemon and sesame seed vinaigrette. It went well with the blueberries and coconut bacon. Just pack it separately in a small container so you can add it right before you eat it. Just pour it on, close the Mason jar lid, and shake, shake, shake. Then dig in. EASY!!!

Okay, in case you noticed, the dressing is packed in a plastic container. NOT my favorite, but it was all I had. I ordered some small glass containers but they aren’t in yet. Besides, I work from home so I use my jelly jar to make my dressing so I have a week’s supply. That is something you can do too, it will save you time.

We love to hear from our readers, so tell us what you think. Will you try this salad? Will you buy a few inexpensive Mason jars to store and transport them? Let us know! Xoxo

Here are some of our other favorite salads, Vegan Cobb, Spring Cocktail, Rustic Barley and Citrus, Watermelon and Tomatillo, Arugula and Fennel with Fried Lemons, and Super Morning Salad.

Summer Sunshine Salad in a Mason Jar

Prep Time: 20 minutes

Total Time: 20 minutes

Yield: Three 17 ounce jars

Ingredients

  • 1 and ½ cups of chopped kale
  • 1 and ½ cups of chopped spinach
  • ½ of a red pepper – chopped
  • ½ of a cucumber – peeled and chopped
  • ½ of an avocado – peeled and chopped
  • Cherry tomatoes – cut in half (amount will depend upon how you put the salads together)
  • 10 green beans – sliced into ½ inch pieces
  • 10 baby carrots – cut into coins
  • 3 large radishes – cut into bite size pieces
  • 1/3 cup of blueberries
  • ¼ cup sunflower seeds
  • ¼ cup coconut bacon (optional – click on the link in the story for the recipe)
  • Dressing
  • ½ teaspoon of salt
  • ¼ cup white wine vinegar
  • Juice from ½ of a lemon
  • 1 teaspoon of sesame seeds
  • 3 drops of stevia
  • ½ of a teaspoon of corn starch to thicken
  • Pepper to taste

Instructions

  1. Layer the salad ingredients any way you want. Put the dressing ingredients in a jar with a lid, or in a bowl, and combine well. Put the dressing on just before eating.
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