In this on-the-go spiralized salad, sturdy vegetables are layered over the dressing, so the remaining ingredients stay crisp until you’re ready to eat. Feel free to swap in whatever vegetables, grains and nuts you prefer, or add chickpeas, hard-boiled eggs or cooked chicken for a hearty lunch that’s easy to toss into your bag.
Mason Jar Salad
- 1/2 carrot, peeled and end trimmed
- 2 radishes, peeled and ends trimmed
- 1/2 English cucumber, end trimmed
- 2 Tbs. extra-virgin olive oil
- 1 Tbs. fresh lemon juice
- Kosher salt and freshly ground pepper
- 1/2 cup (2 1/2 oz./75 g) cooked quinoa or brown rice
- 1/4 cup (2 oz./60 g) cherry tomatoes, halved
- 1 oz. (30 g) feta cheese, crumbled
- 1/2 avocado, pitted, peeled and thinly sliced
- 2 Tbs. toasted almonds or sunflower seeds (optional)
- 1/2 cup (1 oz./30 g) salad greens
1. Using a spiralizer fitted with the fine shredder blade, spiralize the carrot, radishes and cucumber, stopping to cut the strands every 3 to 4 rotations.
2. In a small bowl, whisk together the olive oil and lemon juice. Season with salt and pepper. Pour the dressing into a wide-mouthed mason jar. Layer the quinoa on top of the dressing. Place the carrot, radishes, cucumber and tomatoes on top of the quinoa. Layer the remaining ingredients in this order: cheese, avocado and almonds. Place the salad greens on top and screw the lid on the jar. Refrigerate until ready to eat, up to 2 days.
3. To serve, shake the jar to distribute the vinaigrette and eat right out of the jar or transfer to a bowl. Serves 1.
Find over 20 flavorful recipes – from breakfast dishes and breads to dinner mains, desserts and cocktails in The New Spiralizer Cookbook, by The Williams Sonoma Test Kitchen Cooks.