DIY salad jar shakers

    salad jar shakers

    DIY salad jar shakers


    March 14, 2018

    • Yields: Serves 1
    salad jar shakers


    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


    diced cucumber

    diced roast pepper


    sautéed drained spinach (or raw)


    Fat: 25g

    feta cheese

    torn mozzarella

    nuts (try chopped smoked almonds)


    boiled egg


    toasted pine nuts

    Protein: 100g

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



    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



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