Do you travel a lot? Always on the go? Here is a great way to pack your body full with delicious, easy and nutrient dense foods!
In a mason jar layer the ingredients for a lunchtime salad on the go. As long as the jar stays upright, ingredients will stay in place. Once ready to eat you can mix all together.
Layer 1: Dressing on the Bottom. This helps keep ingredients dry before you’re ready to eat. Read the label to make sure you are purchasing salad dressings that uses olive or avocado oil rather than soy and canola oil. I like Bragg and Primal Kitchen brands or homemade.
Layer 2: Protein. I like to combine two proteins including grilled or smoked fish, chicken, turkey, nitrate-free bacon, shredded cheese or soft cheese, hard-boiled egg, chopped nuts or seeds, chickpeas, black beans or other legumes. Protein helps keep you full as satisfied for at least 2 hours.
Layer 3: Denser Vegetables and Toppings. Shredded carrots, celery, croutons, quinoa, dried fruit, cucumber, green beans, corn, radishes, and peas. Tomatoes can get soggy so best to use whole cherry tomatoes.
Layer 4: Greens. Rotate your greens to keep your salads interesting, including mesclun mix, red leaf lettuce, spinach, baby kale, microgreens, sprouts and arugula. With the recent issue of sourcing uncontaminated lettuces it is a great time to step out of your comfort zone. The tougher greens like baby kale and spinach work best because they don’t wilt as easily