Simple Mediterranean Mason Jar Salad
OK, I admit…this meal doesn’t look like it could satisfy a mouse, does it? But I have to tell you…it packs a serious punch, without making you feel stuffed. And since most of us want to be productive after lunch, this salad is the perfect solution.
It gets its “staying power” from the protein and fiber-rich lentils and fat-rich hummus– which is made from chickpeas, olive oil, and tahini (ground sesame seeds).
Looking for a little extra protein? Add a couple ounces of pulled rotisserie chicken, wild salmon, or tuna. A chopped hard-boiled egg would work too!
You can easily prepare this salad ahead of time and store in the refrigerator for tomorrow’s lunch. Enjoy!
| Prep Time | 5 minutes |
| Cook Time | 20 minutes (for lentils) |
| Servings |
serving
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- 2 tbsp. hummus
- 1/2 cup lentils, cooked
- 2 tbsp. balsamic vinegar
- Sea salt and pepper to taste
- 1/4 cup fresh berries
- 2 cups mixed greens
- 2 tbsp. sliced almonds
- 5 kalamata olives
- 2 tbsp. fresh basil, cut into ribbons
- 2 tbsp. feta cheese or shredded Parmesan/Asiago cheese
Ingredients
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- Prepare one bag of lentils according to instructions. Drain and set aside to cool. Scoop out a 1/2 cup portion and mix with balsamic vinegar and salt/pepper to taste. Refrigerate leftover lentils in sealed container and add to your meals throughout the week.
- Layer a mason jar in the following order: hummus, prepared and seasoned lentils, berries, greens, almonds, olives, fresh basil, and cheese. Enjoy!
Nutrition Facts: Calories: 400; Total Fat: 21 g; Saturated Fat: 4 g; Sodium: 625 mg; Potassium: 132 mg; Total Carbohydrate: 37 g; Dietary Fiber: 13 g; Net Carbs: 24 g; Sugar: 8 g; Protein:18 g
