This one is so simple and delicious! Feel free to sub out any ingredients you don't like and even add chicken, tofu or tempeh if you want to add some protein. I like to make these during my meal prep and let them sit in the fridge for simple grab and go lunches. My hubby loves to take them to work too. Hope you enjoy them!
Happy Cooking!
Sarah
Asian Kale Mason Jar Salads
(makes 4 mason jars)
8 tablespoons of Asian Vinaigrette (recipe below)
2 cups of shelled, cooked, and lightly salted edamame
4 cups of baby kale, roughly cut (I like to tightly pack it, so for me that meant about 7-8 oz container)
1 cup of shredded carrots
1 cup of chopped red pepper
2 cups of snow peas, trimmed and cut in half
4 T each fresh basil and cilantro, chopped
1 avocado, diced
In each jar layer the ingredients in the following order: 2 T dressing, 1/2 cup edamame, 1/4 cup carrots, 1/4 cup peppers, 1/2 cup snow peas, 1 cup kale, 1 T of each herb, 1/4 avocado. Seal tightly and store in the fridge until lunch time!! Yummo! Enjoy!
Asian Vinaigrette
1/3 cup rice vinegar
1/3 cup liquid aminos
5 T sesame oil
2 tsp fresh grated ginger
1 tsp raw honey
️place all ingredients in the blender. Done! Easy peasy.
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