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EXOTIC SALAD IN A JAR, healthy and easy takeaway


EXOTIC SALAD IN A JAR

EXOTIC SALAD IN A JAR


Because the good weather is here now and comes along with drinks under the sun, bbq's with friends... picnics, getaways to the mountains and to the beach... And we eat all type of salads more than ever. This is a great option as takeaway, you can bring it to work, to the park, to your outdoor activities o anywhere you like.
 You'll have a great full meal that you can perfectly eat as a main dish since it has everything you need on it. You will be saciated while you pamper yourself with something yummy and good for yourself. 

WHY A GLASS JAR?

>  Ingredients are preserved longer with the lid sealed tightly. It can be kept in the fridge for up to 2, 3 or even more days depending on the ingredients you use.
> Glass is way much healthier than plastic. No BPAs nor phthalates or any other toxic junk for your body.
> It is very convenient. All ingredients in just one pot. You just need a fork and a napkin.
> It is organic. Glass is washed very easily, it doesn't deteriorate and can be reused infinite times. You generate less consoption and production of plastics. 
> And on top of everything it is pretty and appealing. It makes you want to eat healthy and feel good about it. 

It is preferable to use a wide mouth jar so the packing of ingredients is easier and then eating it as well. You'll find many different brands but the best and genuine are the well-known Mason Jars. They are very resitant and have a good lid that seals the jar very well. The ones I used in this occasion are regular size/ 500 ml. There even are silicone sleeves available to protect the glass. And you can use the jars for multiple uses both inside and outside the kitchen



INGREDIENTS

RICE

EXOTIC SALAD IN A JAR


HOW DO I MAKE IT SO IT DOESN'T GET SPOILED?

The idea is to pack the salad in a strategic way making layers inside the jar. In order for the green leaves to not get soggy it is important that they have no contact with the dressing and other soft ingredients so they will be packed the last. Hence, we will pack layer after layer following an order as a general rule although we won't use the options of the 4th layer at this occasion. 

1st layer : Pour the dressing in the bottom of the pot.
2nd layer : Hard and crunchy veggies are added now such as peppers, celery, cucumber, cabbage, carrot, fennel, beetroot...
3rd layer : Next add cooked grains, legumes or pasta (chickpeas, white beans, lentils, rice, buckwheat, millet, quinoa, pasta swirls). This layer will work as a barrier to avoid the rest of the salad getting soggy.
4th layer : (Optional) Any protein such as hardboil eggs, shredded chicken or turkey, tofu, cheese, canned tuna...If you are going to use any of these ingredients wait and add them on the same day you are going to eat the salad.
5th layer : Soft veggies and fruit. Add now the mango, apple, strawberries, dried apricots, avocado, tomato etc... It is also recommended to add them on the same day you are going to eat the salad, however there is no problem if you prepare this exotic salad in advance, it will remain fresh and perfect.
6th layer : Seeds, nuts such as walnuts, pecans, sesame, sunflower or pumpkin seeds...
7th layer : Finally fill with the green leaves, lettuce, arugula and fresh herbs as basil, mint, chives, parsley, cilantro...

If you follow these steps you'll see how your salad remains fresh and intact and that you can keep it in the fridge for a few days when tight sealed with the lid.
Then you will just need to shake it well so it all mixes with the dressing, a fork and a napkin and you are ready to go!

EXOTIC SALAD IN A JAR

You'll find some other options on the blog that can also work perfectly as this buckwheat salad or this pasta salad...
I used my asian dressing and added a few other ingredients this time.

So let's make my recipe of exotic salad with rice and mango.


INGREDIENTS

EXOTIC SALAD IN A JAR RECIPE


INGREDIENTS (MAKES 4 JARS) 
  • 1 glass 1/2 cooked rice, cooled (mix of basmati, red and wild rice)
  • 1/2 mango, peeled and cut into small chunks
  • 1 celery stick, chopped
  • 1/2 red pepper, chopped
  • 1/2 yellow pepper, chopped
  •  Bunch of pecans, chopped
  • Spinach and fresh buds
  • Fresh mint, chopped
  • Chives, chopped
FOR THE DRESSING:
  • 2 TBSP. Tamari sauce (or soy instead)
  • 2 TBSP sesame oil
  •  1 lime, squeezed
  • Some fresh ginger, grated
  • 1/2 tsp. Sambal Oelek sauce, or spicy chilli sauce
  • 1 TBSP cane or coconut sugar
  • 1 TBSP crushed dried lemongrass
  • 1/2 coriander powder
  • 1 TBSP. roasted sesame seeds
  • 1 TBSP. Dijon mustard
  • Green tea salt or other
EXOTIC SALAD IN A JAR

EXOTIC SALAD IN A JAR

EXOTIC SALAD IN A JAR

PECANS

PREPARATION:

  1. Start cooking the rice following the package instructions. Then allow to cool completely.
  2. In the meantime make the dressing by mixing all the ingredients.
  3. Once the rice is cold you can start packing the salad in the jars.
  4. Follow the order of the steps: first the dressing (4-5 TBSP per jar, or more to taste), then the celery and the peppers, the rice (about 5 TBSP is enough), next the mango, the nuts and last the mint, chives and the spinach and other fresh leaves.
  5. Cover with the lid and keep in the fridge for up to 2-3 days. 
EXOTIC SALAD IN A JAR

EXOTIC SALAD IN A JAR

EXOTIC SALAD IN A JAR


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