Salad in a Jar – literally the best idea ever February 23, 2016

by HelloFresh Eat

We are not exaggerating. This salad in a jar is so bloody clever!

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This easy ‘life hack’ level salad is pretty, practical and proven to be good for you. But the best part has to be the way you can get a beautiful, freshly assembled salad in a matter of moments. Layering salad with dressing at the bottom means that it doesn’t penetrate the rest of your lovely fresh ingredients – so no sogginess here! Similarly, leaving leafy herbs and salads until the very top of the jar stops them from getting downtrodden and droopy – when the whole thing is upended into a bowl they can de distributed evenly throughout lunch.

Use a good quality glass jar that is taller than it is wide for this; it should be narrow enough for each ingredient to form its own protective layer. Make sure the lid screwed on tight as well! If you’re having a real quick desk lunch this can also be munched on straight out of the jar – just upend before eating and allow the dressing to combine with the other layers!

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Salad in a Jar – avocado, grilled salmon and beetroot salad

Ingredients

  • Layer 8 rocket
  • Layer 7 coriander leaves
  • Layer 6 1 salmon fillet, grilled and shredded (or 300g mushrooms pan fried, for a vegetarian option)
  • Layer 5 pickled beetroot, cubed
  • Layer 4 whole avocado, sliced
  • Layer 3 puy lentils
  • Layer 2 spring onions, chopped
  • Layer 1 2 Tbs. balsamic vinegar, 1 Tbs. olive oil and 1 Tbs. honey
  • Salt and pepper to season on top.

Instructions:

    1. Grill the salmon fillet or mushrooms in a little olive oil, salt and pepper the night before and then shred.
    2. Layer the salad ingredients in order (this will keep the dressing from making the salad soggy). Keep in the fridge until lunch and then empty into a bowl for a perfect lunch!

    For the Balsamic honey dressing

    1. In a small bowl, whisk together balsamic vinegar, olive oil and honey.

 

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Of course, this salad in a jar idea can work with endless combinations! Make sure you share with us your favourite salad combination!

 

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4 comments

Benji says:

Bang up idea! I use this same concept for my mornings – I put the yogurt, honey and berry jam on the bottom followed by muesli and granola (works like the divider) then pack all my fruits on top leaving my softer more fragile fruit till last,,, then when ready I ‘up end’ the jar into my bowl and hey pesto mixed like a dream with no soggy muesli or ruined fruits

Greer says:

I am loving this concept Benji! Will be trying this next week…

Vicki Byrnes says:

Greer, have been a HF customer for a few months now, and just today had time to look around. “Look what I found!” …Your posts! Well done.

I will take time out occasionally to catch up on what’s new and yummy.

I have a question;
I recently cooked the Oven Roasted John Dory w Mediterranean Veg in a gas oven. It too ages to cook the fish on 200 degrees and had to keep going back every 6-8 minutes to check and re-check it. so in the end it too approx 30 min to cook the John Dory!

After plating up and eating, I was a little disappointed that it was missing flavour of sorts. I put plenty of P&S, extra lemon as well as the oregano, but I think it needed some other spice or herb added to it.

I can cook a little but when it comes to adding flavours to meat, poultry and fish I am dead set out of my comfort!

Do I up the heat in the oven, and what suggestions could you give me to add more flavour to the above dish, for my poor abandoned taste-buds?

Thanks VickiB

Greer says:

Hi Vicki,

Thanks so much for your feedback on this recipe. For roasting, a great tip is to resist the temptation to open the oven every 10 minutes (we know, it’s so hard!). Opening the oven releases a lot of heat very quickly, which takes time to build back up. Wherever you can, use the oven door to look through and check the progress of your dinner.

We recommend an amount of seasoning (be it salt and pepper, or citrus, chilli, etc.), but everyone’s tastes are different. Don’t be afraid to add more to suit your tastes!

Your comment has given us a great idea for a blog post. Stay tuned for our founder Tom’s latest article on how to add flavour to any meal!

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