Rainbow salad jars

Looking for a healthy lunch? Our salad jar recipe is super easy to make, and it looks great too. You can use your own favourite vegetables or follow our suggestions.

Salad in jars
SERVES2
TIME TO MAKE5 - 15 mins
MEAL TYPEBrunch
TIME TO MAKE5 - 15 mins
MEAL TYPEBrunch

Our healthy salad jar recipe is great for lunch.

Method

  1. Layer the red capsicum in the bottom of a glass jar. Top with the carrot, corn kernels, red cabbage and cucumber.
  2. Finish with the lettuce and serve with vinaigrette

Variations

  • Add ¼ cup cooked rice or quinoa in the bottom of each jar to create the first layer.
  • Use roasted chopped pumpkin or kumara in place of grated carrot.
  • Use roasted chopped beetroot in place of grated beetroot.

Tips

  • Choose vegetables that are in season and readily available to reduce the cost of the salad.
  • Place heavy vegetables, such as cooked kumara, at the bottom of the jar and layer light vegetables on top.
  • 1/2 
    red capsicum , diced or 1 tomato, diced
  • 1/2 
    carrot, grated
  • 1/2 cup
    cooked corn kernels
  • 1 cup
    thinly sliced red cabbage
  • 1/4 
    cucumber, sliced into thin strips
  • 1 cup
    lettuce, finely sliced
  • 2 tbsp
    vinaigrette
Per serve
  • Energy
    601kJ
  • Total Fat
    8.8g
  • Saturated Fat
    1.3g
  • Total Carbohydrate
    11.3g
  • Sugars
    9.4g
  • Dietary Fibre
    4.5g
  • Sodium
    144mg