Real Food with Steph: Mason Jar Lunch

I love picnics. In the summer, I’ll take any opportunity to eat outside. One of my favorite ways to transport my lunch is in a mason jar. Not only does it look pretty, it also allows me to stack in different layers of salad goodies that transport well. There are dozens of ways to make this, but the secret is to start with the dressing at the bottom and work your way up.

MASON JAR LUNCH

Layering Guide:

  • Dressing

  • Crisp vegetables (cucumber, radish, carrots, tomato, etc.)

  • Other veggies (sweet potatoes, corn, squash)

  • Beans, grains, lentils

  • Greens

  • Avocado, berries, nuts, seeds, spices

STEPH’S SUMMER PICNIC JAR

  • 1 T balsamic vinegar + 1 T olive oil

  • 1 radish, sliced 1 carrot sliced

  • ¼ c roasted sweet potatoes

  • 1/3 c cooked black rice

  • 2 T roasted chickpeas

  • 1 handful arugula

  • 1 T blueberries

  • ½ avocado

  • 1 T pumpkin seeds

  • Sprinkle of sea salt and nutritional yeast

DIRECTIONS

Add ingredients to a medium sized mason jar in the order listed. Screw the lid on tightly and store in the fridge until ready to serve.

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