Raw vegan salad jar
8
Points®
Total time: 20 min • Prep: 20 min • Cook: 0 min • Serves: 2 • Difficulty: Easy
Seeing the healthy colours and knowing the jar is loaded with goodness will definitely make lunch time exciting!
Ingredients
Lemon juice
1½ tbs
Olive oil
2 tsp, extra-virgin
Tahini
2 tsp
Garlic
1 clove(s), crushed
Carrot(s)
1 small, coarsely chopped
Lebanese cucumber
½ medium, finely chopped
Green shallot(s)
1 individual, finely sliced
Beetroot
1 small, (120g) peeled, coarsely grated
Cherry tomatoes
125 g, quartered
Avocado
80 g, chopped
Rocket
30 g, baby
Raw almonds
14 piece(s), chopped
Walnuts
20 g, roughly chopped
Pepitas
1 tbs
Instructions
1
Set aside 2 teaspoons of lemon juice. Whisk remaining juice with oil, tahini and garlic and divide between two 500ml (2-cup) or one 1L (4-cup) capacity glass jars with tight-fitting lids.
2
Place carrot in jar and top with neat layers of cucumber, shallot, beetroot and tomato. Toss avocado with reserved lemon juice and add to jar.
3
Add rocket leaves and top with almonds, walnuts and pepitas. Place lid on and secure. Keep chilled, but stand at room temperature for about 20 minutes before serving for the dressing to soften and so the ingredients aren’t icy cold.
4
To serve, turn out into a bowl and toss to coat with dressing.
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