Salad in a jar: Mexican-inspired
- Prep: 5m
- Cook: 0m
- Serves: 1
You can prepare this Mexican-inspired salad in advance and keep it refrigerated for up to 4-5 days. You can then take it with you and enjoy a healthy and nutritious organic lunch on-the-go.
Method
- Choose a jar big enough to contain all the ingredients, around 750ml should work. Make sure it’s clean and dry before you fill it up.
- To prepare your homemade salsa, chop the tomatoes, red onion, and coriander leaves. Add to them the olive oil and juice of the lime. Add the salt and chilli flakes and mix all together.
- To prepare the avocado layer, chop the avocado and mash together with the lime juice and coriander leaves.
- Fill up your jar by layering the different ingredients. The salsa goes first, followed by the beans and corn. Then, add the avocado mash and romaine lettuce. Finally, top it with a handful of tortilla chips – it’s OK if they break. Keep refrigerated and consume within 4-5 days. Make sure you keep the jar standing upright so the salsa doesn't mix with rest of the ingredients. We don’t want a soggy salad!
Ingredients
All to be sourced organic where possible
- For the salsa:
- 100g cherry tomatoes
- 1 chilli pepper (optional)
- 1 red onion
- 15ml olive oil
- 1 lime (about 100g)
- A few coriander leaves
- A pinch of salt
- A pinch of chilli flakes (optional)
- For the salad:
- 140g red kidney beans
- 130g sweet corn
- 1 medium sized avocado (about 150g)
- 1 lime (about 100g)
- A few coriander leaves
- 50g romaine lettuce
- A handful of tortilla chips
