Serves 1
Directions
- 1Remove the lids from the three jars.
- 2Add EVO oil to each of the three jars.
- 3Add vegan mayo to each of the three jars.
- 4Add maple syrup to each of the three jars.
- 5Add miso paste to each of the three jars.
- 6Add parsley to each of the three jars.
- 7Squeeze lemon juice into each of the three jars.
- 8Stir the ingredients in the jars.
- 9Add lentils to each of the three jars.
- 10Add edamame to each of the three jars.
- 11Add cucumber to each of the three jars.
- 12Add sundried tomatoes to each of the three jars.
- 13Add avocado to each of the three jars.
- 14Add roasted seeds to each of the three jars.
- 15Add quinoa to each of the three jars.
- 16Seal the jars with their lids.
- 17To serve, shake a jar, then invert it onto a plate and lift the jar to reveal the salad.
Ingredients
- EVO oil
- Vegan Mayo
- Maple Syrup
- Miso Paste
- Parsley
- Lemon Juice
- Lentils
- Edamame
- Cucumber
- Sundried Tomatoes
- Avocado
- Roasted Seeds
- Quinoa
Equipment
jarstablespoonlemon squeezerplate
Related recipes
Crispy Noodle Salami Crunch Salad
Japanese · Salad
Crispy Rice Salmon Salad
Japanese · Salad
10-Minute Chinese Chicken Chopped Salad
Japanese · Salad10m
Karaage Chicken with Wasabi Mayo and Cucumber Slaw
Japanese · Salad
Crispy Rice Spicy Mayo Salmon Salad
Japanese · Salad
Salade de Riz Croustillant
Japanese · Salad30m
Japanese Home Cooking Potato Salad
Japanese · Salad
Spicy Salmon Crispy Rice Salad
Japanese · Salad
Hibachi Ginger Salad Dressing
Japanese · Salad
Crispy Rice Salad
Japanese · Salad
Carpaccio de "Atún" de Sandía
Japanese · Salad1h
Air Fryer Korean Chicken Salad
Japanese · Salad15m