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This salad makes the perfect meal on the go! Mason jars are great tupperware storage alternatives. I love using glass instead of plastic whenever possible. I first started making these types of salads when I wanted to switch up my work lunches. It’s a great way to get in tons of vegetables and make a healthy, fibre-packed, protein filled lunch that’s filling and very satisfying. Layering these vegetable colours looks gorgeous however you can use any vegetables you have on hand.

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I place the dressing in the bottom of the mason jar before I’m ready to eat the salad and then when lunch time hits, give it a shake and it’s good to go! No soggy lettuce!

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If you’re vegan or don’t eat dairy, simply omit the goats cheese. I recommend replacing it with chopped avocado for some added healthy fats.

Mason Jar Rainbow Salad

Gluten-free, Vegetarian, Vegan-optional, Paleo

Serves: 1

Ingredients:

  • 1 tomato, diced
  • 1/2 carrot shaved into ribbons using a flat veggie peeler
  • 2 hard boiled eggs, chopped
  • 1/2 cucumber, diced
  • 1 scallion, sliced
  • 1 small handful parsley leaves, chopped
  • 1 radish bulb, sliced into half moons
  • 1 handful cooked chickpeas
  • 1 Tablespoon goats cheese, crumbled (optional)

Dressing:

  • zest and juice of 1 lemon
  • 1/2 garlic clove, minced
  • salt and pepper to taste
  • 3 Tablespoons extra virgin olive oil
  • 1 teaspoon maple syrup

Instructions:

  1. Whisk together all dressing ingredients in one large 1-litre mason jar.
  2. Layer all salad ingredients on top in mason jar.
  3. Shake before ready to eat and enjoy!

 

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The Hearty Soul
Registered Holistic Nutritionist
Talia is a Registered Holistic Nutritionist, Clean Foods Chef, Cookbook Author and Yoga Instructor and Chef Superstar. Talia’s approach to wellness focuses on helping you tap into your unique intuition as you embrace imperfections to facilitate growth and become the best version of you possible.
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