3 Little Jars: Salads

3 Little Jars Part 2 will give you a look into some of my go to salads. My love for salads started a long time ago with a simple Caesar salad but after eating that for a while, I’ve branched out and realized that salads are so much more than a bowl of lettuce leaves. There are pasta salads, lettuce salads,  shredded veggies salads…the list goes on and on. So now on to the little salads in a jar:

Salad 1: Red Beet and Vegetable Salad

I’ve always loved basic salads such as carrot or cucumber salads. When I discovered red beets, I was excited to add that one to the palate of colors on my plate. Vegetables are important… but it’s hard to eat so many at once so I decided to combine them. With six veggies, this salad will give you a boost of vitamins and the color will brighten your day. By adding a round piece of goat cheese, the salad gains another depth of flavor that cannot be described. Thus, you need to make it to try it out.


Salad 2: Quinoa, Hazelnut and Vegetable Salad

By now, I’m guessing (and hoping, for your sake) that you have had quinoa. Here is my homemade salad of one that, in my opinion, could  belong at Sweetgreen. This mixture is full of protein but also filled with goodness. You may be seeing this as a simple salad or you may see this as a time-consuming salad (even though it takes less than 15 minutes) but I know that I see it as one that is always well deserved.


Salad 3: Soba Noodle Salad

I love pasta but when it comes to pasta salads, I become a picky eater. I don’t like cold pasta salads and I don’t like pasta salads that are completely coated in sauce. But there is always an exception. This salad may be coated with dressing and maybe cold yet the flavors just blend so perfectly that I totally forgot about that. I made it once for one of my friends, long before I came up with the idea of 3 little jars.This salad would be perfect to bring to school or to work. By putting it in a jar, it doesn’t only only make it portable but it also allows you to taste the restaurant quality without paying that much.



Salad 1: Red Beet Salad


  • 2 beets, shredded
  • 1 carrot, shredded
  • 1/4 of an English Cucumber, thinly sliced
  • 1/4 of a medium red onion
  • 1/2 of a tomato, thinly sliced
  • 1 large, ripe avocado
  • 1/4 cup chopped cilantro, plus more to serve
  • Juice from 1/2 a lemon
  • drizzle of olive oil
  • salt and pepper, to taste
  • 2-4 slices of goat cheese


Prepare all of the ingredients by using a box grater or shredder to shred and a mandolin to thinly slice the ingredients.

In a bowl, place all to ingredients from beets to avocado and mix with your hands, slightly mashing the avocado.

  • Note: Beets do dye your hands so you may want to wear plastic gloves to prevents your hands from getting purple

Once everything is mixed, add the cilantro, olive oil and lemon juice. Mix again until it’s well combined. Add salt and pepper to your taste.

To serve, place in a mason jar or on plates. Top it off with a slice of fresh goat cheese and more cilantro.

IMG_5517Salad 2: Quinoa, Hazelnut and Vegetable Salad


  • 1 eggplant, sliced into small circles and then quartered
  • 1 zucchini, sliced into small circles and then quartered
  • 2 tblsp avocado oil, or olive oil, for grilling
  • a pinch of sea salt
  • 1 cup quinoa, soaked and rinsed
  • 1 tsp cinnamon
  • 1 garlic clove, minced
  • juice of 1/2 a lemon
  • 1/4 cup chopped mint
  • 1/4 cup chopped cilantro
  • 2 avocados, diced
  • 1/4 cup raisins
  • 1/3 cup pomegranate seeds
  • 1 handful toasted hazelnuts, chopped


Preheat the oven to 400F. In a medium bowl, place the eggplant, zucchini, avocado oil and sea salt. Toss until all the eggplant and zucchini and completely coated. Evenly spread them out on a baking sheet and let them cook in oven for 10 minutes, until brownish on the edges. Check on them every few minutes to ensure that they don’t burn. To prevent this from happening, move them around the sheet a few times.

In a pot, place the quinoa, 2 cups of water and cinnamon. Bring to a boil and let it simmer for 10 minutes. Remove from heat and let it sit for another 10 minutes.

Before assembling the salad, let the quinoa, the eggplant and zucchini cool down.

To assemble the salad, place all the ingredients in a bowl. Mix until everything is well combined.

IMG_4312Salad 3: Soba Noodle Salad


  • 1 packet soba noodles
  • 2 tblsps almond butter
  • 1 tblsp tamari, or soy sauce
  • 1 tblsp olive oil
  • 3-4 leaves of kale, remove stem, chopped
  • 1 tblsp avocado oil, or olive oil
  • 1/2 cucumber, chopped
  • salt and pepper, to taste


Cook the soba noodles according to the packaging.

In a wok, or frying pan, heat the avocado oil and add the kale. Cook the leaves until they start to wilt. Remove from heat and let it cool down.

In a bowl, mix together the almond butter, the tamarin and the olive oil. Once the soba noodles have cooled down, mix with the almond butter dressing. Add the kale and cucumber. Add salt and pepper to your taste.

Bon Appétit


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