Looking for a healthy lunch? Our salad jar recipe is easy to make, and it looks great too. Customise it using your favourite vegetables.
Get the recipe and full nutritional information on our website:
Ingredients (2 serves)
• 1/2 red capsicum, diced or 1 tomato, diced
• 1/2 carrot, grated
• 1/2 cup cooked corn kernels
• 1 cup thinly sliced red cabbage
• 1/4 cucumber, sliced into thin strips
• 1 cup lettuce, finely sliced
• 2 tbsp vinaigrette
Method
1. Layer the red capsicum in the bottom of a glass jar. Top with the carrot, corn kernels, red cabbage and cucumber.
2. Finish with the lettuce and serve with vinaigrette.
Variations
• Add ¼ cup cooked rice or quinoa in the bottom of each jar to create the first layer.
• Use roasted chopped pumpkin or kumara in place of grated carrot.
• Use roasted chopped beetroot in place of grated beetroot.
Tips
• Choose vegetables that are in season and readily available to reduce the cost of the salad.
• Place heavy vegetables, such as cooked kumara, at the bottom of the jar and layer light vegetables on top.
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