No-cook jar salad
Canned salmon or tuna and a creamy pesto yoghurt dressing make this a super-easy lunch on the run. When you're ready to eat, just tip it out into a bowl, or mix it up and eat straight from the jar.
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Moveable feast: Salad in a jar. Photo: William Meppem
2 tbsp pesto
200g plain yoghurt
200g baby spinach leaves
200g canned chickpeas, drained and rinsed
2 tbsp extra virgin olive oil
1 tsp ground cumin
sea salt and pepper
1 cucumber, peeled and finely sliced
200g can red salmon, drained
2 tomatoes, diced and drained
handful of basil or mint leaves
1 tbsp dukkah or mixed nuts and seeds
1. Whisk the pesto and yoghurt together until smooth, and pour onto the base of two 400-millilitre airtight jars.
2. Use tongs to place a stack of spinach leaves on top of the pesto yoghurt.
3. Toss the chickpeas with half the olive oil, cumin, sea salt and pepper and arrange on top of the spinach. Squeeze any excess moisture from the cucumber and place on top.
4. Drain the salmon, toss with remaining olive oil, sea salt and pepper and arrange on top. Spoon the tomato on top of the salmon. Add a few basil or mint leaves and the dukkah, seal, and refrigerate until lunchtime. To serve, turn out onto a plate or simply eat from the jar.