Rainbow Salad Jars with Shiitake Bacon
1/2 cup cooked quinoa with oriental spice mix
2 tbsp vegan wild garlic (ramson) pesto
1 handful chopped radicchio lettuce
1/2 yellow bell pepper
1 stalk celery
1/2 red bell pepper
1 jar chick peas (already cooked, weight when drained: 230g)
3 tsp ground turmeric
2 tsp coconut oil
1 pinch paprika powder
1/2 tsp sea salt
1 handful baby spinach
1/2 handful butter lettuce
100g fresh shiitake mushrooms
1/2 handful alfalfa sprouts
1 small (or 1/2 big) ripe avocado
1/4 zucchini (spiralized)
cherry tomatoes, radishes and fresh basil to garnish
1 tangerine (the juice)
2 tbsp water
Chop or dice all the veggies.
For the turmeric chick peas, rinse and drain a jar of chick peas and cook them in a pan with 1tsp coconut oil, 1tsp ground turmeric & a pinch of paprika and sea salt at the highest heat for about 3-5 min.
For the Shiitake bacon, slice the shiitake mushrooms and bake them with coconut oil and sea salt in a baking tray lined with parchment paper at 180C/350F for 20-30 min depending on how crispy you want them to be.
For the TTT dressing: in a cup or small bowl, mix 2 tbsp tahini with the juice of 1 tangerine, 2 tsp ground turmeric and about 2 tbsp water. You can use a fork or a whisk.
Big jar (layers from the bottom):
quinoa with oriental spice mix
vegan wild garlic (ramson/ Bärlauch) pesto
yellow bell pepper
red bell pepper
turmeric spiced chick peas
Small jar (layers from the bottom):
more turmeric spiced chick peas
Note: you can substitute any of the ingredients for other ingredients that you like or that are available to you. You can also put everything in one larger jar or use fewer ingredients. The jars are a great way of bringing your lunch to work, school or university with you or simply for a picnic. If you’re enjoying the salad at home, feel free to simply mix everything in one large bowl.