Feed Your Body Friday: Mason Jar Mexican Salad
Have you tried a mason jar salad yet? Practical, portable, and ideal for meal-prepping, mason jar salads are just great!
To make this Mexican salad in a mason jar, you’ll want to start with the grilled chickpeas so they can cook while you prepare the rest of the ingredients. These are very easy to do and the best part is that you can customize your chickpeas with the spices of your choice! Here, I made a Mexican-inspired salad, but have fun with the ingredients you already have at home!
To make any mason jar salad, you need only follow a simple formula since you’ll be layering the ingredients together. The most important thing to remember is to start with the vinaigrette or dressing, then continue adding the ingredients that won’t get too wet from being in contact with the vinaigrette, like legumes, tofu, cauliflower, broccoli, or chicken. It’s for you to decide according to your ingredients, but in all cases, keep the lighter, more fragile ingredients like the salad itself until the last layer.
When eating, shake and pour onto a plate or bowl, or eat directly from the jar and save yourself having to wash up extra dishes. It’s ecological, satisfying, and healthy!
Mexican-Inspired Mason Jar Salad:
Preparation Time: 20 minutes
Cook Time: 30 minutes
Servings: 2
Ingredients:
Salad:
- 1/2 cup roasted chickpeas
- 1/2 cup corn
- 1/3 cup black olives
- 1 tomato, cubed
- 3 cups romaine lettuce
Roasted Chickpeas:
- 1 can chickpeas
- 2 tbsp. olive oil
- 1 tsp. chilli powder
- 1 tsp. cumin
- salt and pepper
Dressing:
- 2 avocados
- 1/2 cup fresh coriander
- 1 1/2 tbsp. lime juice
- 1 tsp. cumin
- salt and pepper
Preparation:
Roasted Chickpeas:
- Preheat oven to 375°F.
- Drain the chickpeas, then spread them out to dry on a clean dishtowel.
- In a bowl, add the oil and the spices.
- Add chickpeas to the bowl and mix well to combine everything.
- Cook in the oven for 30 minutes.
For chickpeas to become as crisp as possible, it is necessary to dry them well!
Salad:
- Mix the ingredients of the dressing.
- Place the ingredients in a glass mason jar in the following order: dressing, chickpeas, corn, olives, tomatoes, and salad.
- To serve, pour the salad in a bowl or eat it directly from the jar!
Many other ingredients will work well in a mason jar salad but always remember to leave some room in the top of the jar to be able to mix well, especially if you’ll be eating right out of the jar.
Try it out, you’re sure to become a fan of mason jar salads for their ease, convenience, portability, and freshness! Original and colorful, whipping up a salad in a mason jar will reignite your appetite for salads all over again and spark ideas for new salad recipes.
Related Article: Feed Your Body Friday: Watermelon Salsa
