These Salad-In-A-Jar Recipes Are Perfect For Work, All Sorts Of Genius
You may remember Alice Zaslavsky (and her quirky glasses) from series four of MasterChef. Since then, this former secondary school teacher has followed her passion for food – writing articles, a book and presenting on TV. Here Alice shares five salad recipes that literally turn the workday lunch upside down. She may have even invented a new word.
Once relegated to the pantries of little old ladies and tastefully exposed shelving of DIY types, mason jars have been enjoying a glorious breakout performance into the mainstream through the power of Pinterest and Instagram.
With their ‘fill, flip and tip’ vibe, jar salads (aka ‘Jalads’) satisfy the needs of those who grew up with Le Snaks and Ski Double-Ups, who’ve now found themselves trapped between an uninspired pre-dawn lunch prep or shelling out double figures for insipid CBD cafe food on a daily basis.
Fear not, cubicle dwellers! The following Jalads are not only packed to the brim with flavour (literally), you can even make them with your eyes practically glued together with sleep.
I’ve arranged these recipes based on layers, keeping the dressing at the bottom, separated from the greens with some form of protein to avoid wilting. As long as you stick to the basic premise of keeping the fat/acid away from the leaves and refrigerate as soon as you get into the office, you’ll be right.
1 / 5
Dressing: Kewpie and a lemon wedge
Protein: Pancetta, soft-boiled eggs, and/or grilled chicken
Veg: Cos, chives, avocado
Bonus: Croutons (on top of the cos)
2 / 5
Dressing: Extra virgin olive oil, dried oregano, S&P
Protein: Fetta cheese
Veg: Cherry tomatoes, kalamata olives, Spanish onion, cucumber, red capsicum (optional)
Bonus: Fresh oregano and/or continental parsley
3 / 5
Dressing: Balsamic/red wine vinegar, extra virgin olive oil, Dijon mustard, crushed garlic clove, S&P
Protein: seared fresh/good quality tinned tuna
Veg: Blanched green beans, leftover boiled/steamed chat potatoes, Spanish onion, cherry tomatoes, Sicilian olives, capers (optional)
Bonus: Fresh baby spinach leaves and/or dill
4 / 5
Dressing: Pomegranate molasses, fresh orange juice, extra virgin olive oil, crushed garlic clove, S&P
Protein: Leftover roast (lamb, beef, chicken etc), marinated goats cheese
Veg: Leftover roast veggies, pomegranate seeds, raisins, orange zest, fresh soft herbs (whatever’s in the fridge)
Bonus: Toasted nuts (almonds/pistachio)
5 / 5
Dressing: Guacamole (mashed avo, lime juice, spring onion, coriander, sweet chilli/Tabasco sauce)
Protein: leftover mince, grilled chicken/beef/fish strips, pulled pork
Veg: chopped tomato, spanish onion, capsicum, mango (optional), grilled corn, fresh coriander
Bonus: nachos, grated cheese
Alice ‘in Frames’ Zaslavsky makes food fun. Alice is a TV host, author and all round food adventurer. Her recipes, edible adventures and general musings on life abound at aliceinframes.com or you can find her on social media as @aliceinframes.
(Lead image via Stocksy)