This recipe is perfect for taking to work; it’s quick to assemble, very portable and tasty! The idea is that you layer the ingredients for your salad into the food jars the reverse of how you would create a salad in a bowl. This way, when you tip the contents of the jar into a bowl, the salad greens are on the bottom and the toppings and dressing are on top. Don’t forget to save the leftover green tahini dressing – it’s equally delicious on top of poached eggs and sourdough toast!
Makes: 1 jar
GF, V
=R1=
Servings
Prep time
Cook time
Recipe
Ingredients
-
- 1 cup flat-leaf parsley
- 1 cup basil leaves
- 1 cup fresh chives
- ½ tsp sea salt
- 3 tbsp hulled tahini
- ¼ cup flaxseed oil
- ¼ cup fresh lemon juice
- 1 tsp raw honey
-
- ¼ cup green tahini dressing
- Handful walnuts
- 50g goat’s cheese
- Handful chopped cherry tomatoes
- Handful flat-leaf parsley
- ½ avocado, diced
- 2 handfuls fresh rocket
Method
- Add all of the dressing ingredients to a high-powered blender. Blend into a smooth paste and pour into a glass jar. Keep it in the fridge for up to one week; the lemon juice helps to preserve the vibrant colour of the herbs.
- For the salad, use a large jar. Start the first layer with the green tahini dressing, then follow with the walnuts, goat’s cheese, cherry tomatoes, parsley, avocado and fresh rocket.
- Place the lid on and store in the fridge.
- Just before serving, remove the lid and tip the contents of the jar onto a plate. Toss together and enjoy your salad.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
