I have to say, I was a little late to this food in jars phenomenon. Sure, I used to can and still have cases of mason jars in my basement, awaiting the return of my DIY canning impulses. I keep a rotating stash of quart mason jars for my fresh juices, smoothies-to-go, and storing beans and grains.
But salad in a jar? That seemed like a cute idea that I should try some time. I’ve got other containers that I can use for salad, right?
Well, it is a cute idea, in part because you get to shake it. Yes, like any good meal, there is a final flourish that make s it all make sense. The simple brilliance of the salad in a jar is that you put the dressing in the bottom, so that the salad can rest on top, dry and un-wilted. It looks colorful and fresh and appealing, and then you toss it. You may need a little assist from your fork, but you get the idea. Lunch, one jar, one fork, napkin.
The other excellent aspect of this stack of salad is that the ingredient that you put in the bottom marinates in dressing for as long as you keep the salad in the fridge, awaiting your fork. I put the cooked garbanzos in first, but you could put in mushrooms or sliced zucchini, and do a vinaigrette so that they end up soft and tangy on purpose.
This is a great way to take salad on a picnic, pack each person their own salad and even customize it. Love peppers? Hate raw onions? Your salad can be your own like and dislike zone, perfectly balanced for you.
So get yourself a jar, or a few jars, and start packing salads for yourself.
You deserve a really fresh, nourishing lunch, no matter where you eat it!
Big Lemony Almond Salad in a Jar
I used a 6 cup capacity jar, so there would be room to shake it and have everything mix well. I also ate the whole thing myself for lunch, so it’s not that much salad, really. Or else I was just hungry.
This makes enough dressing for two salads. You can save it for another day or make two jars of salad.
1 clove garlic, peeled
4 tablespoons fresh parsley
1 teaspoon fresh lemon zest
3 tablespoons fresh lemon juice
6 tablespoons almond butter
2 tablespoons agave syrup
3 tablespoons vegetable stock
1/2 teaspoon salt
One Jar of Salad
1/2 cup cooked garbanzo beans
1 cup shredded carrots
1 medium beet, shredded
1 cup pea shoots or sprouts
2 cup tender young arugala
2 tablespoons roasted whole almonds, coarsely chopped I used smoked)
Have a sturdy, wide mouth 6-8 cup jar ready for your salad.
In a food processor, mince the garlic and parsley, then add the lemon zest, juice and almond butter and process. Add the agave and vegetable stock and salt and process until smooth. Alternatively, you can mince and stir it all together by hand. Transfer the dressing to the quart jar.
Put in all the remaining ingredients one at a time, making a separate layer for each. Keep chilled until time to eat, then shake it all together to toss the salad, and eat with a long fork.