Broccoli salad in a jar

Course Salad

Cuisine American

Keyword greek yogurt dressing, healthy broccoli salad, mason jar salad, meal prep lunch

Prep Time 20

Total Time 20

Servings 4 servings

Broccoli, apple, chickpeas, yellow pepper, onion and kale over a honey poppy seed yogurt dressing. Makes four 16-ounce jars.

Ingredients

For the dressing

¾ cup plain Greek yogurt
2 tablespoons honey
1 ½ tablespoons apple cider vinegar
1 tablespoon lemon juice
1 tablespoon water
2 pinches salt
a pinch of black pepper
1 teaspoon poppy seeds

For the salads

1 medium apple cut into ½-inch pieces
2 teaspoons lemon juice
3 cups chopped broccoli florets
15 ounce can chickpeas rinsed and drained
1 yellow bell pepper chopped
¼ cup chopped red onion
2 cups chopped kale
¼ cup sunflower seeds

Directions

Whisk the dressing ingredients together and share them among four 16-ounce mason jars.
Toss the apple pieces with the 2 teaspoons lemon juice so they brown more slowly; set aside.
Add the rest to the jars from the bottom up: broccoli, chickpeas, bell pepper, onion, apple, kale, sunflower seeds.
Close each jar and refrigerate.
When you are ready to eat, shake the jar to spread the dressing, then eat from the jar or pour into a bowl.

Notes

Keep refrigerated at 40°F (4°C) or below.

Keeps up to 3 days in the refrigerator.

Nutrition

Nutrition is an estimate per serving from USDA FoodData Central, for 4 servings; ¾ cup plain Greek yogurt counted as nonfat Greek yogurt, tablespoons apple cider vinegar counted as wine vinegar, chickpeas rinsed and drained counted as canned chickpeas, drained (one can 250 g). Brands and portions vary, so use it only as an approximation.