Vegan Zoodle Mason Jar Salad with Basil Avocado Cream
Be the envy of the office when you are eating this beautiful vegan Mason jar salad! Make ahead and grab 'n' go salads are a customizable and delicious way to take your lunch to work or school.
Ingredients
- 1 1/2 cups spiralized zucchini Or cut into thin strips
- 1 cup celery chopped
- 1 cup spiralized carrots Or chopped
- 2/3 cup garbanzo beans rinsed and drained
- 1/2 cup cherry tomatoes or any type of tomato
Dressing
- 1/2 cup fresh basil leaves, packed or spinach
- 1/2 cup avocado about 1/2 of a large avocado
- 3 tbsp fresh lemon juice
- 1/3 cup tofu no need to press
- 2 cloves garlic pressed or minced finely
- 1/2 tsp salt optional
- 1/2 tsp sriracha optional
Instructions
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Place all dressing ingredients in a high powered blender and start on low and gradually increase speed to high. Blend until smooth.
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Divide the dressing between two jars. I use a canning funnel so I can get the dressing straight to the bottom of the jar without getting any up the sides. You can carefully spoon it down there too. Set the jars aside while you prepare the veggies.
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Add celery on top of the dressing. Top with carrots. Try to cover the dressing with those two hard veggies.
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Add the garbanzo beans and any add other firm veggies at this point.
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Add tomatoes. Top with the zoodles.
Recipe Notes
Additional veggie and grain ideas:
- red and yellow bell peppers
- artichoke hearts
- green beans
- pea pods
- corn
- rice
- quinoa
- pasta