... Best Salad In Jar Recipe | Dance of Stoves

Best Salad In Jar Recipe

Jar Salad: Jar salads are perfect for eating out, although you must know how to make them so that the ingredients do not stay mushy.
I am very excited because, since last week, I can already say that I am studying to become a health coach (the translation would be something like a health coach?) 

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At the Institute for Integrative Nutrition in New York (IIN). 

I have always loved nutrition, and I wanted to delve into the subject on my own and share more precise and detailed information with you through the blog. 

In addition, I love helping people, and I hope that I can advise and help many people lead a healthier lifestyle in the future.

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Suppose there is something that I have learned that I have been blogging and reading about healthy eating. 

In that case, there are a thousand different nutritional theories, with studies that support them and people who assure that their health has improved following this type of diet. 

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Going vegan changed our lives, and it was one of the best decisions we have made, but we like to experience new things and try other ways of eating to feel our best. 

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We have been following a diet high in carbohydrates (not refined) and low in fat for a long time, but we have decided to re-incorporate unrefined oils in moderation in our diet for a few days. 

Also Read: How To Grill Vegetables Without Oil

In any case, we will give alternatives for those who prefer not to take oils.

Salads are one of the star recipes of the summer, and they are also perfect for eating out. 

Jar salads have not been invented recently, but they are very fashionable lately, and we wanted to share one of our favourite recipes with you. 

Also Read: Roasted Carrots Without Oil

Making this type of salad is very simple, and you can prepare them to your liking as long as you take into account that the dressing cannot be in contact with certain ingredients because if you cannot put "soft or pochos," such as green leaves or in general any soft vegetable.

Also Read: Oatmeal Raisin Cookies

Jar Salad: Jar salads are perfect for eating out, although you must know how to make them so that the ingredients do not stay mushy.
Tips:

  • You can substitute olive oil for any other unrefined oil or tahini. Another option would be to use more lemon juice or water.
  • Traditional pesto is made with basil and pine nuts, but we usually use spinach and walnuts because they are cheaper and always have them on hand. You can make the original recipe or use any other green leaf or dried fruit if you want.
  • Who can make this recipe with any vegetable, type of pasta, or ingredient?
  • If you are going to eat away from home, you can prepare it the same day (it is ideal) or the day before and leave it in the fridge whenever you can (for example, if you have one at work).

Jar Salad: Jar salads are perfect for eating out, although you must know how to make them so that the ingredients do not stay mushy.
Salad in Jar

Salad in Jar
Jar salads are perfect for eating out of the house, although you must know how to make them so that the ingredients do not remain mushy.

  • Author: Dance of Stoves
  • Preparation: 10 mins
  • Cook: 10 mins
  • Total: 20 minutes
  • Servings: 1-2 (1x), 2-4 (2x), 3-6 (3x)
  • Category: Salads, Gluten-Free
  • Cuisine: Vegan

Ingredients SCALE (1x)

  • 100 g buckwheat pasta (3.5 ounces)
  • 100 g of chopped cucumber (1 cup)
  • Ten cherry tomatoes, chopped
  • 65 g chopped black olives (1/2 cup)
  • 15 g of lamb's lettuce (1/2 cup)
  • Two walnuts chopped to decorate

For the pesto (1x):

  • 60 g spinach (2 cups)
  • 30 g walnuts (1/4 cup)
  • One clove garlic
  • Four tablespoons nutritional or beer yeast
  • Four tablespoons of extra virgin olive oil
  • Two tablespoons lemon juice
  • Two tablespoons of water
  • 1/2 teaspoon salt
  • Black pepper to taste

Ingredients SCALE (2x)

  • 200 g buckwheat pasta (3.10 ounces)
  • 200 g of chopped cucumber (2 cups)
  • 20 cherry tomatoes, chopped
  • 130 g chopped black olives (1 cup)
  • 30 g of lamb's lettuce (1 cup)
  • Four walnuts chopped to decorate

For the pesto (2x):

  • 120 g spinach (4 cups)
  • 60 g walnuts (1/2 cup)
  • Two cloves of garlic
  • Eight tablespoons nutritional or beer yeast
  • Eight tablespoons of extra virgin olive oil
  • Four tablespoons lemon juice
  • Four tablespoons of water
  • One teaspoon salt
  • Black pepper to taste

Ingredients SCALE (3x)

  • 300 g buckwheat pasta (3.15 ounces)
  • 300 g of chopped cucumber (3 cups)
  • 30 cherry tomatoes, chopped
  • 195 g chopped black olives (1 1/2 cup)
  • 45 g of lamb's lettuce (1 1/2 cup)
  • Six walnuts chopped to decorate

For the pesto (3x):

  • 180 g spinach (6 cups)
  • 90 g walnuts (3/4 cup)
  • Three cloves of garlic
  • 12 tablespoons nutritional or beer yeast
  • 12 tablespoons of extra virgin olive oil
  • Six tablespoons lemon juice
  • Six tablespoons of water
  • 1 1/2 teaspoon salt
  • Black pepper to taste

Instructions

  1. Cook pasta according to package directions. When ready, please put it in a colander under the tap and add water to cut the cooking.
  2. To make the pesto, put all the ingredients in a food processor and beat until well integrated. You can also use a mixer, although be careful not to hit too much.
  3. Assemble the salad by placing the ingredients in the jar in the following order: pesto sauce, pasta (it must be cold), cucumber, tomatoes, olives, lamb's lettuce, and walnuts.
  4. Close the jar and store it in the fridge for as long as you can.

Have you made this recipe?

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