Seven-layer avocado salad in a jar
Ingredients
- 2 Persian cucumbers diced
- 1 cup shredded red cabbage
- 1 cup cooked edamame
- 8 orange and/or yellow mini bell peppers stemmed and sliced in rings
- 1 cup coarsely chopped cooked artichoke hearts
- 1 1/3 cups chopped tomatoes
- 1 ripe medium Fresh California Avocado, peeled, seeded and diced
- 3 Tbsp. fresh citrus juice (lemon and/or orange or lime)*
- 2 Tbsp. Extra virgin olive oil
- 1 Tbsp. country Dijon or spicy mustard
- 1 clove garlic minced
- 8 leaves fresh basil minced
- 1/4 tsp. cracked black pepper or more to taste
- As needed Salt to taste
Equipment
- mason jars
- cutting board
- chef’s knife
Directions
- Put the cucumbers, cabbage, edamame, peppers, artichoke hearts and tomatoes into 12 fl. oz. glass jars as layers.
- Drizzle a little of the juice over the diced avocado to coat it. Set the avocado on top of the tomatoes.
- Put the rest of the juice and the other ingredients in a small jar with a lid and shake until well mixed.
- Pour the dressing over each layered salad. Close with the jar lid and serve.
Notes
Nutrition
Serving: 412g | Calories: 244kcal | Carbohydrates: 25g | Protein: 9.1g | Fat: 15g | Saturated Fat: 2.1g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 85mg | Potassium: 979mg | Fiber: 10g | Sugar: 8.2g | Vitamin A: 2135IU | Vitamin C: 85mg | Calcium: 88mg | Iron: 2.4mg
Nutrition is an estimate per serving from USDA FoodData Central, for 4 servings; shredded red cabbage counted as shredded cabbage (a bag 397 g), and/or yellow mini bell peppers (the first choice counted), fresh citrus juice* (the first choice counted), country Dijon or spicy mustard (the first choice counted). Brands and portions vary, so use it only as an approximation.
