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Photo of Vegan salad jar by WW

Vegan salad jar

11
Point(s)
Total Time
20 min
Prep
20 min
Cook
0 min
Serves
2
Difficulty
Easy
The beauty of this recipe is that you can swap out the veg for any others you have on hand – great when you have a lot of veggies to use up

Ingredients

Lemon Juice, Fresh

5 teaspoon(s)

Olive Oil

2 teaspoon(s)

Tahini paste (Sesame paste)

2 teaspoon(s)

Garlic

1 clove(s), crushed

Carrots, raw

1 small, grated

Cucumber

½ extra large, chopped

Spring Onions

1 medium, trimmed

Beetroot

1 whole, small, grated

Cherry Tomatoes

125 g, quartered

Avocado

80 g, chopped

Rocket

30 g

Almonds

14 whole, chopped

Walnut Halves

20 g, chopped

Pumpkin Seeds

1 tablespoon(s)

Instructions

  1. Whisk 3 tsp of the lemon juice with the oil, tahini and garlic, and divide between 2 x 500ml jars with tight-fitting lids.
  2. Put the carrot in the jars first, then top with layers of cucumber, spring onion, beetroot and tomato.
  3. Toss the avocado with the remaining lemon juice and divide between the jars.
  4. Add the rocket and top with the nuts and seeds. Secure the lids and chill in the fridge until you’re ready to eat; bring them to room temperature about 20 minutes beforehand.
  5. To serve, turn out into bowls and toss to coat with the dressing.

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