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