When it comes to lunches, mason jar salads marry nourishment with automation. If you’re new to the idea, this salad is the perfect trailhead to your new mason jar salad obsession.
Ready. Set. Grab and GO!
sunshine cobb mason jar salad
- 1 15 oz can garbanzo beans [drained + rinsed]
- 2 Tbsp avocado oil
- sea salt + ground black pepper [to taste]
- 1/2 head romaine lettuce [chopped]
- 1 head butterhead lettuce [chopped]
- 1/2 cucumber [chopped]
- 1 carrot [sliced]
- 1 avocado [diced]
- 1 cup cherry tomatoes
- 2 green onions [chopped]
- 8 hardboiled eggs [sliced]
- 1/4 cup plain yogurt of choice [DF optional]
- pinch onion powder
- 1/4 tsp garlic powder
- 1/4 tsp dried dill
- 1 tsp tumeric
Preheat oven to 450°F and line a large, rimmed baking sheet with parchment paper.
Using a clean kitchen towel, pat garbanzo beans dry and place in a small bowl. Toss with oil, salt and pepper.
Spread garbanzo beans on baking sheet and roast until golden and crunchy, approximately 25 minutes. Allow to cool completely.
Prepare the dressing: add yogurt, onion powder, garlic powder, dill, turmeric, salt and pepper [to taste] to a small bowl OR jar and mix or shake until thoroughly combined.
Divide ingredients amongst 4 mason jars in the order listed [dressing on the bottom].
When ready to serve dump ingredients into a bowl allowing dressing [from bottom] to drizzle over the top.
Mix ingredients with fork and serve. Enjoy!
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