Quick Salad Jars with Green Tahini Dressing

,April 27, 2021

Image: Danielle Minnebo

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

Ingredients

Method

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

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.

Danielle is a university-qualified nutritionist, a passionate home cook and founder of Food to Nourish. Danielle’s love affair with cooking started at a very young age in the kitchen where she was taught to cook by her mother. Danielle is passionate about helping people form a better understanding of nutrition and a healthier relationship with the food they eat. In fact, she’s on a mission to help spread the real food message to as many people as possible. Throughout her work as a nutritionist, Danielle’s basic principles have always come back to how we cook and prepare our food. She believes it really is as simple as combining wholefood ingredients in the right way to create tasty dishes that are nutrient-dense and full of flavour.