Author: Lia Soneson
Fresh and tasty, this easy salad-in-a-jar is full of hearty ingredients ready to satisfy any lunchtime hunger.
Makes 2 lunches; Lasts 2 days
2 tablespoons fresh mint, torn
2 cups arugula
6 oz goat cheese, crumbled
1/4 cup pistachios, shelled
1 peach, pit removed & sliced
1 fresh avocado, pit removed & diced
1/2 red onion, diced
1 serrano pepper, minced
1-1/2 tablespoon red wine vinegar
3 tablespoons olive oil
2 tablespoons fresh lemon juice
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1. In a small bowl, whisk together the dressing ingredients. Evenly divide dressing and vegetables into two 24 oz mason jars, layering (in order) red onion, avocado, peaches, pistachios, goat cheese, arugula, and mint.
2. Seal the salad jars with lids and refrigerate until tomorrow’s mouthwatering lunch!