Colourful Jar Salad

Salade en pot colorée Colourful Jar Salad ÉquipeNutrition Teamnutrition

Brighten your day with a burst of colours and flavours with our jar salad. Designed to captivate both the eyes and the palate, this salad is a true rainbow of freshness, combining a variety of crunchy and tasty ingredients. Perfect for lunches and weekday dinners!

Preparation 15 min
Cooking 20 min
Portion 4

Nutrition Facts (per serving)

Calories
430
Fat
21
Carbohydrates
32
Fibre
8
Protein
28
Sodium
540
FacebookFacebookFacebookFacebookShare

Ingredients

  • 180 ml (¾ cup) reduced-sodium chicken (or vegetable) broth  
  • 80 ml (⅓ cup) dry quinoa  
  • 10 ml (2 tsp) turmeric  
  • Pepper, to taste  

Almond and Black Garlic Dressing  

  • 30 ml (2 tbsp) almond butter  
  • 30 ml (2 tbsp) water  
  • 30 ml (2 tbsp) light soy sauce  
  • 15 ml (1 tbsp) maple syrup  
  • ½ lime, juiced  
  • 5 black garlic cloves (or 1 regular garlic clove)  
  • 20 ml (4 tsp) ginger  
  • Pepper, to taste  

For the Salad  

  • 375 ml (1 ½ cups) shredded red cabbage  
  • ½ lime, juiced  
  • A pinch of salt  
  • 250 ml (1 cup) shelled edamame, thawed  
  • 3-4 radishes, thinly sliced  
  • 2 carrots, shredded  
  • 2 tomatoes, diced  
  • ½ avocado, sliced  
  • 2 small salmon fillets (or other fish)  
  • Juice of ½ lemon (or 30 ml (2 tbsp))  
  • 10 ml (2 tsp) pesto  

Preparation

  1. In a small saucepan, cook the quinoa in the broth with the turmeric and pepper according to the package instructions.  
  2. Meanwhile, blend all the dressing ingredients in a blender. Taste and adjust seasoning if necessary. Set aside.  
  3. In a non-stick skillet, sear the salmon coated with pesto and lemon juice at high heat for about 2 minutes, or until golden. Flip the fillets and continue cooking for another 2 minutes until they reach a rosy doneness. Set aside.  
  4. In a bowl, mix the cabbage with lime juice and a bit of salt, and set aside.  
  5. To assemble the salads, take out 3 containers, place ⅓ of the dressing at the bottom, and layer the different ingredients starting with the cabbage and quinoa. Finish with the salmon and avocado on top. To serve, invert the jar into a deep plate and mix well.  

Notes

Keeps for 3 days in the refrigerator in an airtight container.

Registered Dietitian Nutritionist