Vegan Power Salad Jar (Vegan, Gluten-free, Grain-free)

I was invited by Green Common to make a Salad Jar recipe to be posted at their recipe website. Salad jar is being more and more popular these days, especially in Hong Kong. Not only is it easy to prepare, it is also very convenient to eat and hence, it has become most people’s ideal lunch box idea. There is in fact no any specific recipe in making a salad jar, as basically you only have to put anything you like into the jar. However, the order of putting them in different layers is of great importance, as you won’t want the fresh veggies to become soggy when you eat them. So, here is some of my advice:

  1. Any sauce or dressing must be placed at the bottom of the jar
  2. To make the best use of the salad jar, for the next layer on top of the dressing or sauce, you should put the ingredients that will absorb the flavors well without being soggy. For example, tempeh, tofu, mushrooms, quinoa, beetroots, beans and legumes
  3. Vegetables such as mixed greens, arugula and baby spinach must be placed at the top layer to prevent them from being soggy
  4. For other layers, place the heavier ones below the lighter ones

Serves 1 (I used a 16 oz Drinking mug)


3 Tbsp Carrot Dressing (Recipe here)
1 small beetroot (or 1/2 large one) (Spiralized)
1/2 bowl cooked chickpeas
1/2 avocado
1/2 bowl raw marinated mushrooms (Recipe here)
1/2 zucchini (Spiralized)
Handful of mixed greens and cherry tomato


Place 3 Tbsp of carrot dressing at the bottom of the jar, followed by spiralized beetroot, chickpeas, chopped avocado, raw marinated mushrooms and zucchini noodles. Lastly, top the jar with a handful of mixed greens and cherry tomato.

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