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Guacamole Jar Salad

Makes 1 serving

3 Tbsp Lime Vinaigrette (see recipe, with hot sauce, optional)
3 Tbsp chopped red onion
1 tsp finely diced jalapeño chile
1 tomato, diced
3 cups mesclun salad greens
1 Tbsp chopped fresh cilantro
1 avocado
1 cooked chicken breast half, cubed (optional)

Pour the vinaigrette into a quart-size jar. Add the onion, followed by the jalapeño and diced tomato. Layer on the mesclun and then the cilantro.

Cut the avocado in half and discard the pit. Use a spoon to separate the avocado flesh from the peel. Cube the avocado and layer it on top of the salad greens. Seal the jar and refrigerate until ready to use. To include cubed chicken breast, add it to the jar in the morning on the day you're planning to eat the salad.

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Gillian Gunson