3 winter jar salads

Salad jars make it portable and portion control, besides who knew salads looked, even more, appetising stacked? Jars no longer have to be strictly for preserving jams or pickling. recently they are being utilised for storing oils such as coconut and cold-pressed drinks, smoothies, yoghurt and granola, and salads.

These jars are high in protein and vitamins, and all you have to do is shake and eat away without any mess.

These four recipes will keep you energised and warm throughout the winter season.

  1. Wild rice 


  • 100g of wild rice
  • 1 tsp toasted cumin
  • 1/8 salt and fresh cracked pepper
  • 2 cups of water
  • edible red herb
  • baby spinach
  • 1/2 avocado
  • 1 medium onion
  • sesame seeds
  • Carrots
  • Zucchini


In a pot, add coconut oil, once melted add the cumin and rice, saute until onions are translucent, add the rice and water and let it simmer for 10 – 15 minutes. Once the rice is ready, set aside let it cool.

In your mason jar, add the salad dressing vinaigrette, add the red herbs, and raw vegetables then add the rice, and avocado and top it up wit more red herbs and sesame seeds

       2. Quinoa


  • 50g red quinoa
  • 1 tbsp coconut oil
  • 1/2 tsp salt and ground pepper
  • 1 tsp cumin seeds
  • 1 tsp chilli flakes, optional
  • 1 1/2 cups of water
  • red herbs
  • toasted walnuts
  • 1/2 avocado
  • sesame oil vignette
  • nori seaweed sheet, optional (more delicious fishy “vegan” flavour)


In a pot, on medium heat, add coconut oil, once melted, add garlic and stir for 60 seconds. Then add the cleaned red quinoa, stir, and add cumin, salt, and pepper to taste, stir once more and add the water cover and let simmer for 12 minutes.

Once ready, set aside and let it cool to room temperature. In a mason jar add sesame vinegarette, then add the zucchini and carrot shavings. Add the red herbs and red quinoa and top with toasted walnuts and baby spinach.

   3. Lentils


  • 50g lentils
  • 1 large tomatoes or 8 cherry tomatoes, cubed
  • 1 medium bell pepper
  • 1 clove of garlic, minced
  • 1 cup of chickpeas
  • 25g smoked firm tofu, small cubes (make your own)
  • 25g coriander, cleaned and chopped
  • red herbs
  • 1 tsp lemon zest
  • 1/8 salt and fresh cracked pepper


In a mason jar layer, it by adding, coconut vinegarette, then add the zucchini and carrot shaving, chickpeas, coriander, finely onions, tofu and top with herbs.


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