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Raw vegan salad jar

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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