Mason jar salads three ways, with garlic-lemon tahini sauce

Prep Time 20 minutes
Cook Time 15-20 minutes
Servings About 3 Mason jars of each salad
These easy and practical Mason jar salads are a great way to mix up the usual lunchtime routine. These are just a few ways to get started with Mason jar salads - really, the possibilities are endless! Just add your favourite veggies and toppings to a base of quinoa, pasta, lentils, millet or rice and you're ready to go. The versatile tahini-based sauce, flavoured with garlic and lemon, works with any combination of ingredients, and adds a rich and creamy touch. Tahini is made with ground sesame seeds - they're mixed with just a little water, until a smooth paste forms. It's easy to find in organic or Asian grocery stores. Sesame seeds are rich in minerals like calcium, zinc and manganese. They also contain generous amounts of B vitamins, and are a great source of plant-based protein. We often use them in Middle Eastern foods, like hummus, baba ganoush and halva, as well as in kebabs and bread, and even in cakes and granola bars! Tahini makes an excellent base for this creamy vinaigrette that's as delicious on salads as it is on grilled vegetables.
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How it's made: Mexican quinoa salad

Ingredients

  • 1 cup of
  • 1 cup of red beans
  • 1/2 cup of corn kernels
  • 1 red, orange or yellow pepper, thinly sliced
  • 1 dozen cherry tomatoes, cut in 2
  • 1/3 cup of the nuts of your choice
  • 1 cup of fresh spinach

Directions

  1. Cook the quinoa in a cup of water. Bring to a boil, reduce heat to low, and cover. Cook for 12 minutes. Take the pot off the heat, but leave the cover on and let sit for 10 minutes. The quinoa should be ready after this.
  2. Spoon about 3/4 cup of quinoa into the bottom of each jar, and then cover with the rest of the ingredients in layers, starting with the beans, then the corn, etc.
  3. Add the dressing just before you're ready to eat. Close the jar, shake well to coat, and serve.

How it's made: Pasta salad with tofu, olives and basil

Ingredients

  • 1 1/2 cups of the short pasta of your choice
  • 1/2 cup of green or Kalamata olives
  • 2 lebanese cucumbers, thinly sliced
  • 10 cherry tomatoes, halved
  • 1 cup of tofu, cut into cubes
  • 1/3 cup of
  • a few leaves of fresh basil

Directions

  1. Cook the pasta in a large quantity of boiling salted water, according to package directions. Drain and rinse with cold water to stop the cooking process.
  2. Put about 3/4 cup of the pasta into the bottom of each mason jar, then layer the rest of the ingredients, starting with the olives, then the cucumbers, etc.
  3. Add the dressing just before you're ready to eat. Close the jar, shake well to coat, and serve.

How it's made: Lentil salad with edamame, carrots and pecans

Ingredients

  • 1 cup of beluga (black) or green lentils
  • 2 carrots, grated
  • 1 cup of shelled edamame
  • 1/4 cup of minced red onion
  • 1/3 cup of
  • 1 cup of fresh spinach
  • 1 cup of tofu, cut into cubes

Directions

  1. Cook the lentils in 2 and a half times their volume of water. Bring to a boil, reduce heat to medium, cover and cook for 15 minutes.
  2. Spoon about 3/4 cup of the lentils into the bottom of each mason jar. Layer the rest of the ingredients, starting with the carrots, then the edamame, etc.
  3. Add the dressing just before you're ready to eat. Close the jar, shake well to coat, and serve.

How it's made: Garlic-lemon tahini sauce

Ingredients

Directions

  1. Put the tahini in a bowl. Add the water and mix with a whisk or a spoon. At first the tahini will harden and seem like it won't absorb the water, but keep mixing and it will turn into a smooth sauce. Add the lemon juice, olive oil, garlic, salt and pepper and mix.
  2. The sauce will keep for 4 to 5 days in the fridge. Add a little water if needed if it becomes too thick.
Emilie Gaillet
Recipe By

Emilie Gaillet

Emilie creates healthy, and tasty recipes for PRANA as well as her own blog, Murmures. Her passion lies in the creation of recipes - from the chopping and stirring to the presentation and styling of her dishes.

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