Salad in a jar – the perfect lunch?

I always take my lunch to work, but some mornings are so rushed that once we’ve finished with kids’ lunches (in addition to kid wrangling, showering, dressing, etc) I often find myself grabbing a strange hodgepodge of stuff from the fridge and pantry for my own lunch. This doesn’t always work out so well…

On the other hand, I often have a bit of time in the evenings to put a few things together and one of my favourite things to make for lunch is a salad in a jar.

So what goes in it?

Basically you start with the heaviest stuff at the bottom, along with any dressing, then you add chopped veggies, grated or shredded veggies, and finally leafy greens & sprouts. To eat, you can either give it a good shake (as Ms 10 does at school), or tip it out into a bowl (as I do at work).

Here’s a rough guide:

Base ideas:

  • Nuts – cashews, almonds, macadamia nuts, pecans walnuts, pistachios…
  • Seeds – pepitas, sunflower, hemp…
  • Grains – quinoa (sprouted if you’re sticking to raw foods), brown rice, amaranth, pearl barley…
  • Legumes – lentils, chickpeas, kidney beans, black beans, pinto beans, adzuki beans (again, sprouted if you’re sticking to raw foods)…
  • Dressing – pesto, vegan green goddess, tahini dressing, lime juice, guacamole…

Chopped veggie ideas:

  • avocado, carrots, cucumber, jalapenos, snow peas, green beans, asparagus, tomatoes…

Grated & shredded veggie ideas:

  • sauerkraut, beetroot, red cabbage, carrot, zucchini

Leafy greens & sprouts:

  • kale, baby spinach, rainbow chard, curly endive, mustard greens, snow pea sprouts, alfalfa sprouts, swiss chard, rocket, mizuna, baby beetroot leaves, watercress, tatsoi, lettuce, mung bean sprouts…

Here’s a mini jar I sent to school with Ms10. She’s a big salad lover, but I think the novelty factor was even more of a winner.

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