Summer Jar Salad | Salată de vară la borcan
A quick, healthy, and creamy layered salad perfect for work, school, or a light summer lunch!
Ingredients
- ½ English cucumber (or any kind), cubed
- 1 small red onion (or green/yellow), finely chopped
- 60 grams cheese (feta, telemea, or salad cheese)
- Optional: hot pepper, chopped (to taste)
- 1 ripe avocado, diced
- ½ pomegranate, seeds only
- 1 teaspoon granulated mustard
- 1 tablespoon oil (olive or your choice)
- 1 tablespoon vinegar (apple cider or white)
- Salt, to taste
Instructions
- Prepare the Jar
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- Use a clean glass jar or food container with a lid.
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- Layer the Ingredients
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- First, add ½ cucumber, cubed.
- Add the finely chopped red onion.
- Layer in the 60 g of cubed or crumbled cheese.
- Add chopped hot pepper (if using).
- Add the diced avocado.
- Sprinkle in the pomegranate seeds.
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- Make the Dressing
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- In a small bowl or directly in the jar, mix:
- 1 tsp mustard
- 1 tbsp oil
- 1 tbsp vinegar
- Salt to taste
- Shake or mix well until combined.
- In a small bowl or directly in the jar, mix:
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- Assemble & Serve
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- If you mixed the dressing separately, pour it over the layered salad.
- Seal the jar and refrigerate until serving.
- Before eating, shake the jar or mix with a fork to distribute flavors.
• Best served chilled. • You can prep a few jars ahead for grab-and-go meals. • Swap pomegranate with cherry tomatoes or mango for variation. -