4 Mason Jar Salads
- 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)
- 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)
- 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
- 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
- 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 https://www.heavenlynnhealthy.com/4-mason-jar-salads-go/
3.5.3226