This salad jar is tremendous straightforward to throw collectively and is the proper method to make use of up leftover veggies. Make a batch on the weekend so that you’re sorted for wholesome lunches all week lengthy.
Components
- 250 g (1 cup) coconut yoghurt, plain unsweetened or plain greek yogurt
- 1/4 cup finely chopped kale leaves
- 1/4 cup finely chopped mint leaves
- 1 Lebanese cucumber, diced
- 10 kalamata olives, pitted and halved
- ¼ pink onion, finely chopped
- 8 cherry tomatoes, halved
- ¼ inexperienced or yellow capsicum, deseeded and diced
- 2 tbs pine nuts, toasted
- 2 tbs extra-virgin olive oil
- Juice of 1 lemon
- Sea salt and freshly floor black pepper
Technique
Step 1.
In a bowl, mix the yoghurt, kale and mint leaves.
Step 2.
Spoon this combination into the underside of two jars and prime with the cucumber, olives, onion, tomato, capsicum and pine nuts.
Step 3.
Drizzle over the extra-virgin olive oil, squeeze over the lemon juice and season with salt and pepper.
Step 4.
Retailer within the fridge and eat inside 2 days of constructing, giving the jars a very good shake earlier than serving to combine every thing collectively.
Serves 2
