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Ingredients
Scale
- 1 (5-ounce) bag baby spinach or mixed greens
- ¼ cup fresh cilantro, chopped
- ¼ cup red onion, chopped
- ½ cup cherry tomatoes, chopped
- ¾ cup corn kernels (fresh or thawed from frozen)
- ½ cup shredded purple cabbage
- ½ cup cooked quinoa
- ½ cup shredded carrots
- 1 cup cooked black beans, drained and rinsed
- ½ avocado, sliced
- ⅓ cup lime juice
- ¼ cup olive oil
- 2 tablespoons maple syrup
- 1 clove garlic
- 2 teaspoons chopped jalapeño
- ½ teaspoon salt
- ½ teaspoon ground black pepper
Instructions
- Blend lime juice, olive oil, maple syrup, garlic, jalapeño, salt, and pepper until smooth for the dressing.
- Pour dressing into mason jars, about 2-4 tablespoons per jar.
- Add red onion, shredded carrots, and purple cabbage; toss to coat in dressing.
- Layer corn, cherry tomatoes, black beans, and cooked quinoa over the veggies.
- Fill the jar with baby spinach or mixed greens and garnish with cilantro.
Notes
Use fresh ingredients for a delicious salad.
Layering the ingredients helps prevent sogginess.
Adjust dressing quantity based on personal preference.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mexican
Nutrition
- Calories: 350
- Sugar: 5
- Sodium: 300
- Fat: 18
- Saturated Fat: 2
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 42
- Fiber: 12
- Protein: 10
- Cholesterol: 0