Mexican-Inspired Layered Salad (Print Version)
# Ingredients:
01 -
1 5-ounce bag baby spinach/mixed greens
02 -
¼ cup cilantro, chopped
03 -
¼ cup red onion, chopped
04 -
½ cup cherry tomatoes, chopped
05 -
¾ cup corn kernels, fresh or thawed frozen
06 -
½ cup shredded purple cabbage
07 -
½ cup cooked quinoa
08 -
½ cup shredded carrots
09 -
1 cup cooked black beans
10 -
½ avocado, sliced
→ Lime Jalapeño Dressing (Makes 3/4 cup)
11 -
⅓ cup lime juice
12 -
¼ cup olive oil
13 -
2 Tablespoons maple syrup
14 -
1 Tablespoon cilantro
15 -
1 clove garlic
16 -
2 teaspoons chopped jalapeño
17 -
½ teaspoon salt
18 -
½ teaspoon ground pepper
# Instructions:
01 -
Place all dressing ingredients (lime juice, olive oil, maple syrup, cilantro, garlic, chopped jalapeño, salt, and pepper) into a blender and blend until smooth.
02 -
Grab two wide-mouth quart-size mason jars. Add 2-4 tablespoons of dressing to the bottom of each jar. Next, add the chopped red onion, shredded carrots, and shredded purple cabbage. Use a fork to toss these vegetables in the dressing.
03 -
Add the remaining ingredients in layers in this order: corn kernels, chopped cherry tomatoes, black beans, and cooked quinoa.
04 -
Fill the rest of the jar with mixed greens and top each with a few cilantro leaves. Seal jars and refrigerate until ready to eat.
05 -
To serve, pour jar contents onto a large plate or bowl and top with sliced avocado.
# Notes:
01 -
These mason jar salads will stay fresh in the refrigerator for up to 3-4 days.
02 -
Add the avocado just before serving to prevent browning.
03 -
The recipe makes about 3/4 cup of dressing, which is enough for these salads plus a little extra.