Easy on the go lunch
One of the best lunch hacks for work is bringing your salad in a jar, you can easily fit in all the ingredients and shake to mix directly from your desk. I love mixing and matching whatever veggies I have in the fridge and you can switch up the dressings so it never feels old. It’s an easy, clean, fun, and delicious way to eat a salad!
PRO TIP: Add the dressing to the bottom, then stack the most water-forward veggies first, keep your lettuce on top so it doesn’t get soggy, and cover your avocado with lime! Meal prep these for the week- have fun mixing and matching the dressings and ingredients to switch up flavors throughout the week!
Ingredients
1 tbsp olive oil
1 tbsp soy sauce
1 tsp sesame oil
1 clove grated garlic
1 knob grated ginger
1 tsp chili oil
1 tsp sesame seeds
1 cup peppers
1 cup cucumbers
1 cup carrots
1 cup cabbage
1 cup bok choy leaves
1 handful broccoli micro greens
1/2 avocado
1 tbsb cilantro
1 tbsp peanuts
1 sheet seaweed
Juice of half a lime
Preparation
1. Finely chop the pepper, cucumber, carrot, and cabbage.
2. Add dressing to bottom of the jar, mix olive oil, soy sauce, sesame oil, grated garlic and ginger, chili oil, and sesame seeds.
3. Then begin to layer the vegetables, add the peppers, cucumbers, carrots, cabbage first starting with more water forward vegetables at the bottom.
4. Once the vegetables are layered begin to layer the greens, bok choy leaves, micro greens, avocado, and cilantro.
5. Top with peanuts and seaweed, then squeeze half a lime on top.
6. Shake jar until dressing is fully mixed with salad and serve.