Spring salad in a jar with yoghurt mint dressing
This salad in a jar recipe is a lifesaver! Pack leftover chicken, vegetables and herbs in a jar, whip up a yoghurt dressing then take to work or on the go for a fresh, healthy meal when you need it
- 15 mins preparation
- Serves 1
Print
Ingredients
- a few asparagus spears, blanched
- baby carrots, scrubbed and halved lengthways
- a few radishes, sliced
- 5 slice cucumber
- a few cherry tomatoes, halved
- 1 slice goat’s-milk feta
- small handful roast almonds
- 1/2 cup leftover cooked chicken or hot-smoked salmon
- 1/2 peeled orange, sliced
- fresh herbs, micro greens and borage flowers (flowers optional)
Dressing
- 1/4 cup plain yoghurt
- juice ½ lemon or orange
- 2 tablespoon extra virgin olive oil
- good pinch sugar
- 1/2 cup freshly torn mint leaves
Method
-
1Before work, put salad ingredients in sealed container (we used an Agee jar). Put dressing ingredients, plus salt and pepper to season, in a small jar with a tight-fitting lid. Refrigerate until needed.
-
2At work, assemble salad. Shake jar and drizzle dressing over salad.
The Latest from New Zealand Woman's Weekly Food
-
Kitchen Tips Don't miss out on HelloFresh's limited-edition burger collection
Food To Love
May 31, 2023 -
Kitchen Tips Upgrade your cooking game with these practical kitchen tools and gadgets
Food To Love
May 26, 2023 -
Kitchen Tips Make Mother's Day extra special with our ultimate foodie gift guide
New Zealand Woman's Weekly
May 07, 2023