Mason Jar Buddha Salad
The season of colorful salads is here and we love the portability of a salad in a jar, allowing lunch to accompany you on all of your summer adventures. This version offers a riff on the Buddha bowl and you’ll find many of the ingredients featured in our Weekly Sale from June 23rd – 29th. There’s a lot of room for creativity in this dish, so feel free to use this as a rough framework and include your favorite seasonal veggies!
Make the dressing by whisking together the tahini paste, lemon juice, sweetener of choice, and salt. Whisk in enough water to reach desired consistency. Pour this into the bottom of a clean quart-sized jar. Layer in the chickpeas, quinoa, carrot, cabbage, cucumbers, and tomatoes (or any other veggies you like), then top with a handful of salad greens. Layering with the hardiest components on the bottom of the jar will keep your more delicate veggies and greens crisp and fresh, preventing sad salad sogginess when it’s time to dig in. Once you’re ready to eat, give the jar a good shake and a few upside-down turns to incorporate the dressing. After a few bites, you’ll have room to really mix things up and enjoy!