Vegan salad jar
8
Points®
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 individual, extra large, chopped
Spring Onions
1 medium, trimmed
Beetroot
1 individual, small, grated
Cherry Tomatoes
125 g, quartered
Avocado
80 g, chopped
Rocket
30 g
Almonds
15 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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