Description
A vibrant and nutritious Central American Salad in a jar, perfect for meal prepping or a quick lunch.
Ingredients
Scale
- 1 medium ripe mango, diced
- 6–8 medium grape tomatoes, diced
- 1 small avocado, cubed
- 1 medium lime, juiced
- 3/4 cup cooked quinoa or rice
- 3/4 cup cooked black beans
- 2 ounces queso seco (or queso panela, queso fresco, cotija)
- 2 cups finely chopped spinach (or any type of lettuce)
- 2 tablespoons olive oil
- 2–3 teaspoons white wine vinegar
- 1 tablespoon chia seeds
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Start by mixing together the ingredients for the vinaigrette: olive oil, white wine vinegar, chia seeds, salt, and pepper in a bowl.
- Divide the vinaigrette evenly into two mason jars.
- Layer the diced mango, diced tomatoes, and cubed avocado evenly in each jar.
- Squeeze lime juice over the avocado in each jar to prevent browning and add a zesty flavor.
- Next, add the cooked quinoa or rice, followed by the cooked black beans, and crumbled queso into each mason jar.
- Finally, press the finely chopped spinach or lettuce into any remaining space.
- Seal the jars with lids and store them in the refrigerator for up to 24 hours. When you’re ready to enjoy, simply flip the salad onto a plate or bowl, toss everything together, and serve!
Notes
Use fresh ingredients for the best flavors. Customize your vinaigrette with spices or herbs.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Central American
Nutrition
- Serving Size: 1 jar
- Calories: 345
- Sugar: 5g
- Sodium: 376mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 15mg