Prepping with Pascale! ?

Stay on a healthy track this week!

Here’s a simple prep ahead recipe for a colorful, high-protein Mason Jar salad. Besides being delicious, it’s excellent for you, it lasts all week, and will save precious morning minutes.

Just grab a jar and go!

I found this recipe for 4-5 jars and want to share it with you:

INGREDIENTS
– 1 15-ounce can kidney beans, drained and rinsed
– 6 medium carrots, diced
-8 stalks celery, sliced
– 1 420-gram can chickpeas, drained and rinsed
– 1 red pepper, diced
– 1 yellow pepper, diced
– 1 420-gram can black beans, drained and rinsed
– 1 cucumber, diced
– 175 grams spinach
– 2 avocados, diced
– 5 tablespoons walnuts (or almonds, sunflower seeds, or pecans), chopped
– 1 lemon
– 10 tablespoons dressing (I used Annie’s Gingerly Vinaigrette)

DIRECTIONS:
After all the beans are rinsed and the veg washed and cut, start layering them in the wide-mouth mason jars.

If you prefer the dressing on the bottom, add that first. If not, you can wait and add the dressing when you’re ready to eat. Add the ingredients in whatever order you like. I did kidney beans, carrots, celery, chickpeas, red peppers, yellow peppers, black beans, cucumbers, spinach, avocado, a generous spritz of fresh lemon juice (to prevent the avocado from browning), and the walnuts on top.

Secure each lid and store in the fridge.

Once you’re ready to eat, add the dressing if you haven’t already, then give it a good shake. Eat right out of the jar or pour it into a large bowl if you prefer.