Today's recipe is from one of my favorite recipe blog sites: Skinnytaste.com. It is a protein-packed meatless salad made with quinoa, lentils, grape tomatoes, arugula, avocado and hard boiled eggs. This recipe is made in a mason jar (fun!) and is easily modified to include your favorite salad fixings or whatever veggies are in season. It is perfect to pack for work, the beach, picnics, or anywhere you need a portable lunch on-the-go!
I hope you enjoy it, I can't wait to experiment with other mason jar combinations!
Have a great week, you're almost there!!
Yield: 2 Servings, Serving Size: 1 jar
- 1/2 large lemon
- 4 teaspoons olive oil
- 1/4 tsp kosher salt
- black pepper
- 1 oz avocado (1/2 sm haas)
- 1/2 cup cooked lentils (I bought them at Trader Joes)
- 1/2 cup cooked quinoa
- 1/2 cup halved grape tomatoes
- 2 cups baby arugula
- 2 large eggs, hard boiled
Whisk the lemon juice, olive oil, salt and pepper in a small bowl and divide in 2 pint sized mason jars. In this order, layer the avocado, lentils, quinoa, tomatoes, arugula and egg dividing equally. Close jar and refrigerate for up to 2 days. To eat, shake well and pour onto a plate (or eat out of the jar)!