Jar Salad: Californian Style
Makes 32 ounce mason jar salad
This Californian Style Salad features Green Goddess Dressing. Both rich and
refreshing, this salad on the go will provide you with culinary joy.
Green Goddess Dressing: (makes about 1 cup)
1⁄2 cup vegan yogurt, unsweetened
2 teaspoons lemon juice
1⁄4 cup green part of scallions
1⁄2 cup packed green herbs such as dill, cilantro and parsley
1 tablespoon capers
1⁄2 teaspoon garlic powder
1⁄2 teaspoon umeboshi vinegar
1⁄2 teaspoon sea salt or to taste
black pepper to taste, optional
Jar salad:
1⁄2 cup Green Goddess Dressing
1⁄2 – 1 cup cooked white beans or your choice of beans
1⁄4 cup marinated artichoke hearts (from a jar)
2 – 3 radishes, sliced
1⁄4 cup sliced avocado
4 – 5 cherry tomatoes, sliced into halves
1 – 1 1⁄2 cup packed baby lettuce mix
To make Green Goddess Dressing dressing:
- Add all dressing ingredients to food processor in the order listed. Blend until
smooth and uniformly green. Dressing will keep in refrigerator for up to 5
days.
To construct jar salad:
- Place dressing on the bottom, next add cooked white beans.
- Layer marinated artichokes, cherry tomatoes, avocado and lettuce mix.
- Place the lid on jar and keep it in refrigerator for a longer lasting result. If
weather is warm or hot, make sure to bring jar salad in a cooler with ice pack.
Chef’s tip:
Make sure to choose good quality unsweetened plant based yogurt. My
recommendation is either Forager project’s “organic cashew milk yogurt” or
Trader Joe’s “organic cashew milk cultured yogurt alternative”. They are both high
quality and rich and creamy to make nice vegan creamy dressings.
For variations, you can add grains such as quinoa, also chopped nuts such as
almonds.
