A large bowl of nutritious goodness awaits you and it is only 30 minutes away! This on-the-go salad is perfect for busy families, if you’re looking to eat better or simply because you love eating anything out of a jar (that’s me!). The salad ingredients are perfect examples of how you can turn natural food into delightful dishes; not to mention help detox your belly from this long weekend!
I used a new discovery in this dish – Briannas Cilantro Lime Dressing and damn was it ever good! You can actually see that creamy gorgeousness in the photo above (at the photo of the jar!).
This dressing is: fresh, vegetarian and the perfect substitute to high fat salad dressing you find in most markets/grocery stores.
I incorporated another really creative and amazing ingredient into these bad boys, Harvest Snaps – Onion Thyme to be exact! Can you believe that those cute little chips are made from Lentils!? Harvest Snaps are delicious, they have so much unique flavour and crunch, you seriously cannot stop yourself from eating the whole bag and still feel like a powerhouse ninja when they are gone.
I already mentioned that they are gluten-free, healthy, made using natural food and delicious right?
You’re going to love this on-the-go salad because it is:
crunchy + crispy
flavourful + Mediterranean inspired
made using organic food
great vegetarian meal plan option
NOTE: if you don’t like potatoes you can substitute them for quinoa, brown rice, barley, or lentils + damn that will still taste BOMB!
I hope you enjoy this recipe as much as we did! As always if you try the recipe please leave us a comment below, we love your feedback!
5 german butterball potatoes, cut into small wedges (marinated in 2 tbsp olive oil, 2 tbsp oregano, 1/4 cup fresh lemon juice and a dash of salt and pepper)
2 large red peppers, cut in halves
1 cup cherry tomatoes, cut in halves
4 cups curly kale, roughly chopped (massaged in 2tbsp olive oil, 1/4 cup lemon juice and dash of salt+pep)
1/2 cup greek olives (can also used green or tuscan)
1/2 cup – 1 cup Onion Thyme Harvest Snaps
Preheat your oven to 375F.
Take a large baking sheet and cover it with parchment paper, set aside.
Into a large bowl combine your ingredients for the potatoes, and the red peppers. Using a large spoon to make sure everything is properly coated. Transfer the ingredients from your bowl onto the baking tray and bake for 25 minutes or until your potatoes are cooked. You want your potatoes to be golden on the outside and steamy on the inside!
In the mean time prepare the rest of your vegetables.
Once your potatoes/peppers are cooked set them aside to cool.
You can then begin assembling your salad jars in the order in which I listed the ingredients!
NOTE: I suggest preparing all four jars right now to avoid giving someone less or more of one ingredient.