ROBERT’S MASON JAR SALAD

 

SERVES 4

YOU’LL NEED

2 oz avocado oil

1 oz red wine vinegar

1 tsp Dijon mustard

1/4 tsp black pepper

1/8 tsp kosher salt

1/2 cup chopped red onion

1/2 cup sliced cucumber

1 cup chickpeas, cooked

1/2 cup sliced bell pepper

1/2 cup sliced hearts of palm

1/2 cup halved cherry tomatoes

2/3 cup cooked freekeh

4 cups spinach

1 oz feta cheese, crumbled

MAKE IT

1) Combine oil, vinegar, mustard, pepper, and salt into a mason jar, shake to make dressing then divide into 4 mason jars.

2) Divide onion, cucumber, chickpeas, bell pepper, hearts of palm, tomatoes, freekeh and quinoa into all 4 jars, top with the spinach and feta.

3) Shake jar to distribute dressing before serving. Eat straight from the jar, or empty contents into a bowl.

THE MACROS

CALORIES: 291

PROTEIN: 8 g

FAT: 10 g

CARBS: 25 g

 

This recipe originally appeared in Robert Irvine Magazine.

 

 


 

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