Name: Spring salad in a jar with yoghurt mint dressing
Prep time: 15 min
Total time: 15 min
Yield: 1
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

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

Serves 1

Prep

15M

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

1.Before 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.

2.At work, assemble salad. Shake jar and drizzle dressing over salad.

Tracey Sunderland