4 Mason Jar Salads
 
Prep time
Cook time
Total time
 
Serves: 4 lunches
Ingredients
For the Greek Salad:
  • 4 tablespoons of chickpeas
  • 6 cherry tomatoes, halved
  • 70 - 100 g of cooked millet
  • ¼ a cucumber, cubed
  • ca. 4 sun-dried tomatoes, sliced
  • 5 olives, halved
  • ½ red onion, sliced
  • a handful of rocket
  • Serve with 4 tablespoons of the olive oil dressing (see below)
For the Thai salad:
  • 4 tablespoons of edamame (you can use the frozen ones, they de-freeze in the fridge)
  • ½ red or yelllow bell pepper, cubed
  • 1 spring onion, sliced
  • 70 – 100 g of cooked quinoa
  • 30 g of peanuts (or any other nut of your choice)
  • fresh cilantro
  • a handful of rocket
  • Serve with 4 tablespoons of the peanut dressing (see below)
For the maroccan salad
  • 4 tablespoons of chickpeas
  • 6 cherry-tomatoes, cut in half
  • 70 - 100 g of cooked millet
  • ¼ a cucumber, cubed
  • 2 tablespoons of raisins
  • 30 g of almonds, whole or chopped
  • a few mint leaves
  • a handful of rocket
  • Serve with 4 tablespoons of olive oil dijon dressing
For the Berry summer salad
  • 4 tablespoons of edamame (you can use the frozen ones, they de-freeze in the fridge)
  • ½ red or yelllow bell pepper, cubed
  • 1 spring onion, sliced
  • 6 sun-dried tomatoes, sliced
  • 70 - 100 g of cooked millet
  • 3-4 tablespoons of blueberries (or berries of your choice)
  • 30 g walnuts
  • a handful of rocket
  • ½ avocado (add the day off or else it might turn brown!)
  • Serve with four tablespoons of the berry dressing
Instructions
  1. Layer the salads from bottom to top and store in a ball mason jar. Do not open until you want to eat it.
Recipe by Heavenlynn Healthy at http://www.heavenlynnhealthy.com/4-mason-jar-salads-go/