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salad jar shakers
salad jar shakers

DIY salad jar shakers

  

March 14, 2018

  • Yields: Serves 1

Ingredients

Base: 50g

canned chickpeas, drained

canned black beans, drained

cooked lentils

cooked quinoa

cooked brown rice

shredded romaine or iceberg lettuce

thinly sliced red cabbage

roast squash (get adventurous with spices)

crispy kale (or just marinated or steamed)

Veggies: no weight – just fit in as many as you can

diced red onion, macerated in lime juice

carrot noodles or batons

courgette noodles

sugar snap peas or mangetout

radish

diced cucumber

diced roast pepper

sweetcorn

sautéed drained spinach (or raw)

tomatoes

Fat: 25g

feta cheese

torn mozzarella

nuts (try chopped smoked almonds)

olives

boiled egg

avocado

toasted pine nuts

Protein: 100g

Use your imagination, but leftovers are great here as well as marinated tofu and diced chorizo or bacon.

Topping:

herbs

soft salad leaves (these are better on top so they don’t squish)

portion of the Spicy Crunchy Baked Seeds

Dressing: 2 tbsp

I like to keep the dressings light and vinegar, herb, citrus-based instead of oil-based.

Sweet Chilli Dipping Sauce

Harissa paste, thinned with lemon juice

Greek yogurt, thinned with lemon juice and 1 tsp ground

turmeric, salt and pepper

pesto thinned with water and lemon juice to make a runny dressing

Directions

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