Description
A vibrant and nutritious salad with fresh fruits and vegetables, perfect for meal prep and on-the-go lunches.
Ingredients
- 1 medium ripe mango, diced
- 6-8 medium grape tomatoes, diced
- 1 small avocado, cubed
- 1 medium lime, juiced
- 3/4 cup cooked quinoa or rice
- 3/4 cup cooked black beans
- 2 ounces queso seco (or queso panela, queso fresco, cotija)
- 2 cups finely chopped spinach (or any type of lettuce)
- 2 Tablespoons olive oil
- 2-3 teaspoons white wine vinegar
- 1 Tablespoon chia seeds
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Start by preparing the vinaigrette. In a small bowl, mix together the olive oil, white wine vinegar, chia seeds, salt, and pepper. Whisk until fully combined.
- Next, evenly divide the vinaigrette into two mason jars to ensure each layer gets a bit of that zesty flavor.
- Layer the salad ingredients in each jar. Begin with the diced mango, followed by the diced tomatoes, and then the cubed avocado.
- Squeeze the fresh lime juice over the avocado portions to enhance their flavor and prevent browning.
- Divide and add the cooked quinoa or rice, followed by the cooked black beans, and sprinkle the crumbled queso on top.
- Finally, press down the finely chopped spinach or other lettuce varieties into the remaining space of the jar to keep everything packed tightly.
- Seal each jar with a lid and store them in the refrigerator. These salads can be made a day in advance, and they will stay fresh for up to 24 hours.
- When you’re ready to enjoy your salad, simply flip the jar onto a plate or bowl and toss the ingredients together for a delightful mix of flavor and texture.
Notes
Use pint-sized mason jars for portion control and convenience. Customize your ingredients as needed.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Layering
- Cuisine: Central American