Culinary trends continue to evolve and appear on social networks. I find it interesting enough, we discover lots of things interesting and very simple. Salad in a jar were the big trend, there are even books on the subject! There is an aesthetic and practical side.
Although the glass jar is not lighter, it is completely hermetic. Something that is not the case in many “lunchbox” in plastic that empties in our bag (experience in college …). You can add the sauce without worrying that your computer is covered. I also very much fun to make my lovely salads by harmonizing colors and making floors.
I made this salad from leftovers in my fridge and cupboard. It’s a little base for me. There are always some tomatoes (less now with the season), avocados, rice, chickpeas and corn canned at home. So I assembled everything and the result was a success! I just added some hemp seeds on top as super food.
Salad in a jar
For 2 jars
Vegan / Gluten Free
Preparation time : 10 minutes
2 large tomatoes
1 small can of corn
1 can of chickpeas
1 cup cooked brown rice
2 tbsp hemp seed
1 tsp organic mustard
2 tbsp olive oil
2 tbsp chopped chives
1 tbsp cider vinegar or lemon juice
Nothing easier, cut the tomatoes and avocado into cubes. Drain and rinse the corn and chickpeas.
Make the sauce by mixing mustard, olive oil, cider vinegar and chives.
To prepare in the jar, place it that there are less fragile in the background. I started with the sauce, chickpeas, rice, corn, avocado and tomatoes. Finally, I sprinkled with hemp seed.