MASON JAR SALADS

Here are some tips on making mason jar salads that are fun, filling and way more delicious than just a boring jar of spinach.
Layer 1: Dressing: Putting the dressing in your jar first is crucial. (If you are preparing for a few days, add dressing in a separate container).
Layer 2: Grains and Protein. 
Layer 3: Veggies. 
Layer 4: Nuts, Seeds, Fruit. 
Layer 5: Greens.​​
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Click here to find recipes and ideas for making your own!
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SHAKTI'S TASTY KALE SALAD

INGREDIENTS:
1 bunch of kale chopped fine
1 pear or apple sliced fine
1/4 c chopped walnuts
1/4 c raisins or cranberries
sprouts (optional)

DRESSING:
1/4 c tahini
1/4 c olive oil
2 T of nama shoyu or wheat-free tamari or Bragg’s
1 T of lemon juice
1 clove of crushed or thinly minced garlic 
1 T water                                                                                     

• Wash, dry kale is small bite size pieces (no stems). 
• Whisk dressing ingredients together and toss over kale. 
• Thoroughly massage together with your very clean hands,  the dressing into kale!!   
• Add fruit, walnut and sprouts. 
• ​Optional (add avocado slices on top)

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CHOPPED SALAD WITH LEMON DRESSING

INGREDIENTS:
2 c red cabbage, finely sliced
2 c kale, finely sliced (I used dinosaur kale, but curly kale will be fine)
1 c parsley, chopped
1 red pepper, diced
1 c radish, sliced in matchsticks
2 c broccoli, chopped in ¼-inch pieces
1 c carrot, sliced in matchsticks
1 c raw walnuts, chopped
2 avocados, peeled and diced
2 T sesame seeds
freshly ground black pepper to taste
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DRESSING:
½ c lemon juice
½ c olive oil
1 t fresh ginger, peeled and minced
1 T agave nectar
pinch of cayenne
¼ t salt

• In a medium bowl or blender, combine dressing ingredients and process until fully integrated.
• In a very large bowl (or a large pot), combine all salad ingredients from cabbage to walnuts and toss well. Gently fold in avocado. (Or, add a portion of the avocado to the amount you'll be dressing and serving).
• Toss dressing with vegetables until well mixed. Transfer to a serving bowl and top with sesame seeds and black pepper to taste.

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AUTUMN CHOP SALAD

​WITH ROASTED BEETS & SWEET POTATO AND APPLE DIJON DRESSING

INGREDIENTS:
8 cups mixed greens lettuce
½ cup sweet potato, diced into small cubes
½ cup red beets, diced into small cubes
1 gala apple, diced into small cubes
1 ripe pear, diced into small cubes
¼ cup dried cranberries
2 tablespoons pumpkin seeds
2 tablespoons crumbled feta (omit for vegan)

DRESSING:
2 tablespoons grainy Dijon mustard
1 tablespoon pure honey (omit for strict vegan or sub for pure maple syrup)
2 tablespoons apple butter (or applesauce)
1 tablespoon pure apple cider vinegar
1 tablespoon olive oil

INSTRUCTIONS
Preheat the oven to 400 degrees.

• Spray a baking pan with cooking spray, and toss the sweet potato and beets on along with some salt to season.
• Roast for 20 minutes or until just browned.
• Set aside to cool completely.
• In a large bowl add mixed greens and layer remaining ingredients, including cooled beets and sweet potatoes.
• In a jar or tupperware container combine all dressing ingredients and shake vigorously for one minute to emulsify dressing.

Warm dressing or keep at room temperature, or chill, then drizzle over salad.
Enjoy!

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DETOX CHOPPED SALAD ​

INGREDIENTS:
1 head cauliflower, roughly chopped (or for something different try roasting first)
2 cups kale, chopped
2 cups red cabbage, chopped
2 cups carrots sliced
1/2 of a red onion
1/3 cup fresh cilantro, de-stemmed and chopped (or parsley)
1/2 cup raisins
1/3 cup sunflower seeds

CITRUS AVOCADO DRESSING:
​Flesh from 1/2 of an avocado
1/3 cup raw apple cider vinegar
juice from 1 lemon
juice from 1 lime
2 cloves of garlic
1/2 T fresh cilantro
1/2 T fresh ginger (or powdered)
1/2 T raw agave nectar (or maple syrup)
1/2 t sea salt
1/4 t black pepper

• In a food processor, shred cauliflower, kale, cabbage, carrots, onion and cilantro. I had to do this in 3 or 4 different increments, it depends how big your food processor is. Add to large bowl and mix together. Then fold in raisins and sunflower seeds.
• In a blender, combine all the ingredients for the citrus dressing and blend until well combined.
• Keep the salad and dressing separate, that way it doesn't get soggy in the fridge for leftovers throughout the week.

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CITRUS FENNEL AND AVOCADO SALAD

INGREDIENTS:

• 2 c cooked, shelled edamame (aka soybeans)
• 1 c carrot, julienned
• 1 c red pepper, julienned
• 1 c purple cabbage, julienned
• 1 c cucumber, seeded and diced

DRESSING:

• ½ c peanut butter
• 1 T soy sauce
• 2 t sesame oil
• ½ t fresh ginger, minced
• 2 T rice vinegar
• 2 T lime juice
• 1 t agave nectar
• ½ t sriracha
• 2 garlic cloves
• ¼ c scallion
• ¼ c fresh cilantro
• ¼ t salt
• ¾ c water

optional garnishes: chopped unsalted peanuts, chopped scallions

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