Description
Learn how to make a delicious, nutritious, portable Mason Jar Salad filled with chickpeas, barley, cucumbers, tomatoes, radishes, kale, and hemp seeds, with a flavorful turmeric vinaigrette.
Ingredients
Scale
Turmeric Vinaigrette:
- 1 lemon, juiced
- 1 (1-inch piece) fresh turmeric root, finely shredded (or 1 teaspoon ground turmeric)
- 2 tablespoons extra virgin olive oil
- Pinch sea salt and pepper
Salad:
- 1 large tomato, chopped
- 2 small cucumbers, sliced
- 4 small radishes, thinly sliced
- 1 cup cooked, chilled barley (see below)
- 1 (15-ounce) can chickpeas, rinsed, drained
- 4 cups baby kale
- ¼ cup hemp seeds
You will need:
- 4 (16-ounce) Mason jars with lids
Instructions
- To make the Turmeric Vinaigrette: Mix lemon juice, shredded turmeric root, olive oil, salt and pepper in a small dish.
- Divide the dressing among 4 Mason jars (about 1 ½ tablespoons per jar), and add to the bottom of the jar.
- For the next layer, arrange one-fourth of the sliced tomatoes, cucumbers, and radishes in each jar.
- Add ¼ cup cooked barley as the next layer.
- Add one-fourth (about 1/3 cup) of the chickpeas as the next layer.
- Pack in one cup of the kale in each jar.
- Sprinkle each jar with 1 tablespoons hemp seeds.
- Screw on the lid and refrigerate until serving time.
Notes
To make barley: Combine ¾ cup dry barley with 2¼ cups water or broth in a saucepan, bring to a boil, reduce heat, cover, and simmer for 35–45 minutes until tender and the liquid is absorbed, yielding about 2 cups cooked barley.
- Prep Time: 12 minutes
- Category: Salad
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 283
- Sugar: 4 g
- Sodium: 210 mg
- Fat: 14 g
- Saturated Fat: 1.5 g
- Carbohydrates: 34 g
- Fiber: 8 g
- Protein: 10.5 g