This salad in a jar is made of colourful stripes of nutritious veggies and topped off with a delicious yoghurt herb dressing. You can make salad in a jar with almost any vegetables and lettuce you have available. We opted for cherry tomatoes, cucumber, bell pepper, and onions. For the dressing, we mixed yoghurt, a handful of freshly picked herbs, turmeric, paprika and maple syrup. And for those of you who think no salad is complete without cheese or a bite of meat, dress up the salad with parmesan cheese, fried bacon or slice s of grilled chicken breast — all the salad essentials in one jar!
More Recipe from our Meal of the Month Series
Click on the links below to get more recipes from this spring herb inspired month’s meal series:
- Cheese Balls with Herbs
- Cress Soup with Potatoes and Spinach
- Spinach Parsley Crepes with Stir-Fried Veggies
- Mint Ice Cream with Strawberry Sauce
For the salad layer
- 10 – 12 cherry tomatoes, cut into halves
- 1/2 cucumber, peeled and cut into slices
- 1 orange bell pepper, cut into slices
- 1 spring onion (green onion/scallion), cleaned, peeled and roughly chopped
- 1 small red onion, peeled and cut into thin slices
For the yoghurt herb dressing
- 4 tbsp unflavoured yoghurt
- 1 tbsp olive oil
- 2 tbsp white wine vinegar
- a dash lemon juice
- black pepper
- 1 tsp maple syrup
- a pinch of garlic powder
- a pinch of turmeric and paprika (optional)
- 1 tbsp of each fresh parsley, basil, chives, cress
- 1 tsp fresh thyme
- Wash and prep the vegetables. Wash the vegetables. Cut the cherry tomatoes into halves and the peeled cucumber into slices. Remove the stem of the bell pepper by cutting around it in a circle. Remove the seeds and white parts, then cut the pepper into slices. Roughly chop the spring onion and cut the red onion into thin slices. Wash and clean the herbs and mince them finely.
- Mix the dressing. To make the dressing, combine the yoghurt, olive oil, vinegar, maple syrup, spices and herbs in a small bowl and mix until well combined.
- Layer the salad in a jar. To fill the mason jars, layer the different ingredients starting with the peppers, cucumber slices, red onion, cherry tomatoes, and spring onion. Top with yoghurt dressing and garnish with fresh herbs. To eat the salad, stir everything with a fork or spoon, or shake the jar with the lid closed.
- Serving tip: If you want to take the salad in a jar as lunch to the office or a picnic, start with filling the dressing in the jar first before adding the other ingredients. The salad stays fresh in the fridge for up to a day.