Quinoa Cucumber Mason Jar Salad

A portable, portion-control lunch you can enjoy everywhere on the go.

For a portable, portion-control lunch you can bring at work, this mason jar salad packed with fiber and protein is exactly what you need. It’s is made in a cinch and you don’t even need a second of cooking. Layer cucumber noodles atop avocado, chopped red onions, quinoa and tomato, then drizzle with a creamy-smooth avocado dressing. Yum!

mason-jar-salads-healthy

Ingredients list for the quinoa and cucumber salad

Makes 2 jars:

  • 2 cups cucumber, spiralized or julienned
  • 2 cups chopped tomatoes
  • 2 large avocados, diced
  • 1 red onion, sliced
  • 2 cups cooked quinoa (make it the day before and refrigerate overnight)
  • A handful cilantro, chopped
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For the dressing:

  • 1 ripe avocado
  • 1/4 cup white wine vinegar
  • Juice of one lime
  • Salt and fresh cracked pepper, to taste
  • 3/4 cup olive oil

cucumber-quinoa-mason-jar-salad

mason jar salad recipe

Directions

The salad:

In each jar, stack tomatoes, quinoa, cilantro, avocado, onion and cucumber. Store in the refrigerator.

The dressing:

In a blender or food processor, combine avocado, vinegar, lemon juice, salt and pepper. Pulse until smooth and creamy. Add in olive oil progressively until just combined. Transfer to an airtight container and drizzle over the salad before enjoying.

cucumber quinoa avocado mason jar salad

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