4 mason jar salads to go
 
Prep time
Total time
 
Ingredients
Olive oil-dijon-dressing
  • 4 tablespoons of olive oil
  • 2 tablespoons of balsamic vinegar
  • 1 teaspoon of dijon-mustard
  • 1 teaspoon of honey, maple syrup or rice syrup (optional, but mhhh)
  • sea salt and pepper to taste
Peanut-lime dressing
  • 5 g of ginger
  • 1 clove of garlic
  • 3 tablespoons of tamari
  • the juice of ½ - 1 lime (depending on your taste)
  • 1 tablespoons of maple syrup (or rice syrup)
  • 80g of peanut butter (use 100% peanut butter without additives such as palm oil)
  • 2 tablespoons of water
Blueberry-mint-dressing
  • 100g of fresh blueberries
  • 1 tablespoon of apple cider vinegar
  • 2 tablespoon of olive oil
  • 5 mint leaves
  • sea salt and pepper to taste
Instructions
  1. For the olive oil dressing, mix all ingredients in a small sealable jar. You can keep the dressing in the fridge for up to a week and use it for other salads or bowls.
  2. For the peanut lime dressing, finely chop the ginger and garlic and mix it with the other ingredients. You can keep it in the fridge for about a week.
  3. For the blueberry-mint dressing, mix all ingredients in a blender or hand blender. You can keep it in a sealable container for up to a week in the fridge.
Recipe by Heavenlynn Healthy at http://www.heavenlynnhealthy.com/4-mason-jar-salads-go/