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Southwestern Salad

by Merle O'Neal • from the video Make-Ahead Mason Jar Salads For The Week

Inspired by emilieeats.com

Ingredients

for 1 serving

Dressing

  • ½ avocado
  • 1 lime, juiced
  • 2 cloves garlic
  • ½ teaspoon
    salt
  • ½ cup
    water (120 mL)

Salad

  • ½ green bell pepper, chopped
  • ½ cup
    corn (85 g)
  • ½ cup
    cherry tomato, halved (100 g)
  • ¼ cup
    quinoa, cooked (40 g)
  • ½ cup
    black beans (85 g)
  • 1 cup
    spinach (40 g)

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Preparation

  1. In a food processor, combine the avocado, lime juice, garlic, salt, and water. Pulse until smooth, then transfer to a large mason jar.
  2. Add the bell pepper, corn, cherry tomatoes, quinoa, black beans, and spinach and screw on the lid.
  3. Store in the refrigerator until ready to eat, up to 5 days.
  4. Give the mason jar a good shake to mix and use a fork or spoon to stir as needed.
  5. Enjoy!
 

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