4 mason jar salads to go
- 200 g (about 2 cups) of millet
- 200 g (about 2 cup) of quinoa
- 200 g of cherry-tomatoes
- 1 cucumber (you’ll need half of it for the recipes, can you can always make more for dinner)
- 1 bell pepper (red or yellow)
- 1 jar of chickpeas (about 200g drained)
- 1 bag of edamame (frozen, from the organic store)
- 1 avocado
- 1 small jar of kalamato olives, preferably without the stone
- 1 jar of sun-dried tomatoes
- 2 bunches of rocket
- 1 red onion
- 50 g of summer berries (z.B. blueberries, raspberries or blackberries)
- 100 g of blueberries
- 1 spring onion
- 60 g of almonds
- 60 g of walnuts
- 30 g of peanuts, peeled
- 2 EL of raisins
- fresh mint
- fresh cilantro
- olive oil
- balsamico-Essig
- apple cider vinegar
- Dijon-mustard
- peanut butter
- tamari (or soy sauce)
- fresh ginger
- 1 clove of garlic
- 1 lime
- 2 strings of fresh mint
- maple syrup, rice syrup or coconut sugar to sweeten (optional)
- Feta-cheese
- Tofu
- Goat cheese
- salmon
Recipe by Heavenlynn Healthy at https://www.heavenlynnhealthy.com/4-mason-jar-salads-go/
3.5.3226