Layered Salad Jar

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Layered Salad Jar

I'm always on the hunt for easy but nutritious lunches, particularly if I can make a few in advance. My working week is always a bit of a whirlwind even though I work part-time so the more prep I can do at the weekend or on the days I finish at a decent time the better. I think it's important to have a decent percentage of your food raw so you can get maximum nutrients and enzymes. The raw portion for me generally ends up being my lunch and veggie juices/smoothies for the day. I've read that it's good to aim for 50% raw for health, and besides that it's great for colour and texture alone!

I've got a bit of an obsession with greenery, I need greenery at pretty much every meal. I'm talking mountains, mountains of kale, spinach, Spring greens, cabbage and my new favourite Chinese leaf. If for whatever reason I don't get it, I'll start craving it. Same with my green juices.....at this very moment I'm craving one and I don't have one ready, boo! It's a bit like that advert (but decidedly healthier) once you introduce lots of greenery to your diet (pop).....you just won't stop. 

I've seen a few of these salad jars knocking around on the web for a while and Carol got very buzzed up about them. She's a great one for making up salads and always making sure she's got easy snack food ready made. She often has a fruit salad ready made up in the fridge that she has for breakfast everyday.  

Layered Salad Jar

Ingredients

  • 1 tbsp Good quality Virgin olive oil (avocado oil and flax oil work well too)
  • 2 tbsp of apple cider vinegar or lemon juice.
  • Handful of chopped fresh herbs
  • 1 clove of crushed garlic
  • Salad leaves of your choice rinsed and dried well (salad spinners are perfect to get it fairly dry) 
  • 1 grated carrot
  • 2 tbsp of samphire
  • 3 tbsp of (recipe coming soon) 
  • 3 tbsp of sprouted seeds  
  • 1/4 cucumber chopped into chunks
  • Any other veg of your choice.  

Method

  •   Pour the oil, vinegar or juice and crushed garlic into the bottom of the jar.
  • Layer with grated carrot (I find it's best to have a layer next to the dressing that doesn't breakdown so quickly) 
  • Place the rest of the layers in any way you wish. 
  • Leave a gap at the top of the jar so you can add avocado (on the day you eat it, else it browns) smoked salmon, eggs anything else that takes your fancy.
  • They keep fine in the fridge for 2-3 days.
  • Before serving shake vigorously so the dressing distributes throughout the salad, pop it onto a plate and demolish!