DIY EATS | Mason Jar Southwest Salad
I like eating salads for lunch, but I dislike pulling all the ingredients out of the fridge and cabinet every day and making a mess. My trainer, Megan for High Def Heath, showed me an easy meal prep idea that would make the whole process much easier. Mason jar salads have been around for a while, but if you are new to the idea, the main thing to know is wet ingredients go on the bottom, and green go on the top (so they don’t get soggy). For this Southwest Salad, we started with a homemade jalapeño cilantro dressing, layered on my favorite veggies, then beans for protein, and topped with my greens of choice, kale. If it’s not quite filling enough, after you shake and serve, slice up a half of an avocado to top it off. Delish!
Ingredients and preparation after the break! If you are looking for a ton more recipes, check out Megan’s meal plans and shopping lists.
1 bag baby kale
1 purple cabbage
2 cans of corn
1 bunch of radishes
3 cans of black beans
3/4 cup fresh lime juice
1 bunch of cilantro
2 cloves garlic, coarsely chopped
1 medium jalapeno, seeds and veins removed, coarsely chopped
3 tbsp extra virgin olive oil
Rinse and drain beans, set aside.
Drain corn, set aside.
Place lime juice, 2 tbsp cilantro, garlic, and jalapeno in a blender, cover. Blend until smooth
Slowly add oil, blending continuously, until well mixed.
Evenly divide dressing between 4 one-quart Mason jars.
Add 1/3 cup of corn to each container
Then layer on 1/4 cup of radishes, 1/2 cup of cabbage, 3/4 cup of beans. Fill the rest with baby kale.
Serve immediately, or corer and refrigerate.
Shake before serving!
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