You’ve probably seen Mason jar salads floating around Pinterest for, you know, years, but I finally got around to making one.
And my life hasn’t been the same.
These are amazing! Everything stays so fresh, including avocados. I left one in the fridge for two days and the avocados? STILL GREEN. No air gets in there.
I also learned that the layering is important. You need some “hard” ingredients — things that won’t suck up the dressing at the bottom. Here’s what I tend to work with:
The cabbage and chickpeas go on the bottom, on top of the dressing.
(I love that my Mason jar says ‘perfection.’)
After the chickpeas and cabbage, I layered in the quinoa and mushrooms, then the kale and cucumbers.
When you’re ready to eat it, turn it upside down and let the dressing mix it. (I used able 2 tablespoons, which was plenty.) Shake it up and pour it out. Voila!
RLB Ink. 