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Vegan Salad in Jar

  • Author: Simple Vegan Blog
  • Prep: 10 mins
  • Cook: 10 mins
  • Total: 20 mins
  • 1-2 1x
  • Salad, side dish
  • Vegan

Servings 1-2 1x

Scale Tap or hover over number to scale servings

This vegan salad in a jar is so convenient to eat on the go. Pour the dressing in the bottom of the jar to prevent some ingredients go soggy.

Ingredients

  • 3.5 ounces buckwheat pasta (100 g)
  • 1 cup chopped cucumber (100 g)
  • 10 chopped cherry tomatoes
  • 1/2 cup chopped black olives (65 g)
  • 1/2 cup greens of your choice, we used lamb’s lettuce (15 g)
  • 2 chopped walnuts for garnish

Pesto sauce:

  • 2 cups spinach (60 g)
  • 1/4 cup walnuts (30 g)
  • 1 clove of garlic
  • 4 tbsp nutritional yeast
  • 4 tbsp extra virgin olive oil
  • 2 tbsp lemon juice
  • 2 tbsp water
  • 1/2 tsp sea salt
  • Black pepper to taste

Instructions

  1. Cook the pasta according to package directions. Drain the pasta, wash it and let it cool down.
  2. To make the pesto just blend all the ingredients in a food processor. You can also make it in a blender, but don’t over blend.
  3. Pour the pesto sauce in the bottom of the jar. Next, add the pasta, cucumbers, tomatoes, olives, greens and walnuts.
  4. Screw the lid on the jar and refrigerate.