Tuesday, July 30, 2019

Greek Zucchini mason jar salad!

​I ​want to share a tasty mason jar salad with you - this recipe makes 4 grab-and-go salads that can be eaten straight out of the jar or upended into a bowl so it’s easier to toss the ingredients with dressing!! It's pefect for your meal prep and staying-on-track nutrition needs!
  • A spiralizer is an inexpensive tool that cuts fresh veggies into noodles. You can use a spiralizer to cut the zucchini in this recipe.

  • If you don’t have a spiralizer, using a vegetable peeler, cut each zucchini into lengthwise strips about ⅛-inch thick. Turn zucchini slightly after cutting each strip to work evenly around the outside, stopping when you hit the seeds at the core. Discare the cords and cut slices lengthwise into ½-inch ribbons.
  • ½ medium ripe avocado, cut into cubes
  • ¼ cup reduced-fat (2%) plain yogurt
  • 1 clove garlic, finely chopped
  • 1 shallot, finely chopped (or 2 Tbsp. red onion)
  • 2 Tbsp. fresh lemon juice
  • 2 Tbsp. chopped fresh parsley
  • ½ cup sliced celery
  • ½ cup thinly sliced red bell peppers
  • ½ cup thinly sliced red onion
  • ½ cup sliced cucumber
  • 6 cups shredded raw spinach
  • ½ cup halved cherry tomatoes
  • ¼ cup crumbled feta cheese
  • ¼ cup pitted Kalamata olives
  • 2 cups medium zucchini, spiraled (approx. 2 zucchini)
  1. Place avocado, yogurt, garlic, shallot, lemon juice, and parsley in a blender; cover. Blend until smooth. Evenly divide dressing between 4 one-quart Mason jars. Set aside.
  2. Evenly layer celery, bell peppers, onion, cucumber, spinach, tomatoes, cheese, olives, and zucchini on top of dressing in jars.
  3. Serve immediately or cover and refrigerate for up to 3 days. Shake before serving.
Container Equivalents: 2 green, ½ blue, ½ orange
2B Mindset Plate It: A great veggie and fats accessory as part of lunch or dinner.

Your friend & coach,

Jen Delvaux

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