Rainbow Salad in a Jar with Avocado Hummus
Ingredients
Avocado Hummus
-
1
15-ounce can
chickpeas, drained and rinsed
-
¼
cup
olive oil plus more for drizzling
-
2
tablespoons
tahini
-
1
tablespoon
fresh lemon juice or more to taste
-
1
clove
garlic, minced
-
1
medium or large
ripe avocado, sliced
-
a pinch
ground cumin or cayenne pepper (optional)
-
to taste
sea salt or other coarse salt
Salad
-
1
cup
shredded veggies (beets, carrots, and fennel)
-
1
tablespoon + 2 teaspoons
fresh lemon juice
-
1
tablespoon
olive oil
-
½
cup
cooked quinoa
-
1-2
tablespoons
avocado hummus
-
1-2
tablespoons
sliced kalamata olives
-
2
cups
leafy greens (your choice)
-
¼
cup
nuts and seeds
Instructions
- Make the hummus by pureeing chickpeas in a food processor, then adding olive oil, tahini, lemon juice, and garlic until smooth.
- Add avocado and blend until completely smooth. Season with salt and additional lemon juice if desired.
- Transfer the hummus to an airtight container and drizzle with olive oil to prevent browning. Refrigerate until ready to use.
- In a medium bowl, mix shredded veggies with lemon juice and set aside.
- In a jar, add olive oil, lemon juice, and quinoa at the bottom.
- Layer the shredded veggies, avocado hummus, olives, leafy greens, and nuts/seeds in the jar.
- Seal the jar with a lid and refrigerate until ready to eat.
Nutrition Facts (estimated)
Servings
1 as a main; 2-4 as sides
Calories
1492
Total fat
136g
Total carbohydrates
62g
Total protein
23g
Sodium
246mg
Cholesterol
0mg
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