Crispy Veggie Salad in a Jar
A fresh, colourful salad you can take anywhere, layered right into a glass jar. Beetroot, carrot, quinoa and black-eyed peas come together in a simple lemony dressing. Perfect for meal prep — it keeps for three days in the fridge and stays crunchy to the last bite.
🛒 Ingredients
1 servings
- Juice of 1 lemon
- Olive oil, to taste
- 1 pinch of salt
- Black pepper, to taste
- 1 raw beetroot, grated
- 1 carrot, grated
- 1 cucumber, sliced
- 1/2 bell pepper, diced
- 1 small head of broccoli, cooked
- 1/2 cup black-eyed peas
- 1 tomato, diced
- 1/4 cup quinoa (optional)
- 2 collard green leaves, shredded
- 2 lettuce leaves, shredded
- Flaxseeds (optional)
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Directions
- 1
Pick a clean, dry glass jar with its lid.
- 2
Pour in the lemon juice, olive oil, salt and pepper first — this dressing will season the whole salad.
- 3
Add the beetroot, carrot, cucumber, bell pepper and broccoli.
- 4
Follow with the black-eyed peas, tomato, quinoa, then the shredded collard greens and lettuce. Finish with the flaxseeds.
- 5
Seal the jar and keep it in the fridge for up to 3 days. Shake before serving.
💡 Chef's Tip
Pour the dressing in first, right at the bottom: it coats the vegetables and stops the salad from going soggy. Give the jar a good shake before you eat and you're done.
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