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Summer Sunshine Salad in a Mason Jar

A sunny salad for summer that you can take anywhere. Filled with colorful vegetables and quinoa for the perfect healthy lunch.
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Course: Main Course, Salad, Snack
Cuisine: American, Vegan
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 1 Serving
Calories: 520kcal
Author: Linda & Alex

Ingredients

  • 1 ½ cups chopped kale
  • 1 ½ cups chopped spinach
  • 1 cup cooked quinoa
  • ½ bell pepper – chopped
  • ½ cucumber – peeled and chopped
  • ½ cup cooked peas
  • ½ cup cooked corn
  • Cherry tomatoes – cut in half amount will depend upon how you put the salads together
  • 3 large radishes – cut into bite size pieces

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 or sweetener of choice
  • Sea salt and black pepper to taste

Instructions

  • In a 32 oz mason jar, layer the salad ingredients any way you want and cover with the lid. Make the dressing and store in a separate container until you’re ready to combine (pour the dressing on the salad, put the lid on tight and shake well). Store the salad and dressing separately in the refrigerator for up to 5 days.

For the Dressing

  • Whisk the ingredients until well combined. Store in an air tight container in the refrigerator for up to 5 days. 

Notes

Double, triple or quadruple the amount of vegetables to make several salads to store. 
The Nutrition Facts are an estimate only! 

Nutrition

Calories: 520kcal | Carbohydrates: 94g | Protein: 26g | Fat: 6g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 1267mg | Potassium: 1914mg | Fiber: 18g | Sugar: 12g | Vitamin A: 16435IU | Vitamin C: 220mg | Calcium: 262mg | Iron: 7.9mg
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