- For each salad, layer up each element in the order they are listed in the ingredients. This can be stored in the fridge or taken on the go for a picnic lunch.
- For the dressing, add all the ingredients to a jar, tightly screw on the lid and then shake well till it has thickened and emulsified.
- Just before eating, drizzle some of the dressing over the layered salads, add the lid and shake again. The salads are now ready enjoy!
Serving: 2 people
Prep Time: 10 minutes
Cook Time: No cook
Ingredients
Chicken and Chickpea Salad Jar:
200g tinned chickpeas, rinsed and drained
100g cooked chicken, shredded
5x cherry tomatoes, quartered
¼ of a cucumber, diced
Large handful of rocket leaves
25g parmesan shavings
2 tbsp mixed seeds
Lentil, Butternut Squash & Kale Salad Jar:
200g cooked lentils
200g butternut squash, diced and roasted
70g kale, massaged with a pinch of Maldon Smoked Sea Salt
¼ of red cabbage, finely shaved
50g feta, crumbled
2 tbsp pomegranate seeds
Small handful of parsley leaves
Salmon, New Potato & Courgette Salad Jar:
200g baby new potatoes, boiled and cooled (chopped)
Small handful of chives, finely chopped
100g hot smoked salmon, flaked
½ courgette, julienned
2 tbsp of toasted pumpkin seeds
Versatile Dressing:
6 tbsp olive oil
2 tbsp apple cider vinegar
1 tsp Dijon mustard
½ lemon, juiced
1 tbsp honey
A pinch of Maldon Smoked Sea Salt
Cracked black pepper
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