Rainbow Salad in a Jar with Avocado Hummus
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 1
- 1 clove garlic minced
- 1 tablespoon extra virgin olive oil
- 2 tablespoons tahini
- 1/2 cup cooked quinoa
- 1 (15-ounce) can chickpeas drained and rinsed
- 1/4 cup olive oil plus more for drizzling
- 1 tablespoon fresh lemon juice or more to taste
- 1 medium or large ripe avocado sliced
- pinch of ground cumin or cayenne pepper (optional)
- sea salt or other coarse salt to taste
- 1 cup shredded veggies (i used beets carrots, and fennel)
- 1 tablespoon + 2 teaspoons fresh lemon juice*
- 1-2 tablespoons avocado hummus
- 1-2 tablespoons sliced kalamata olives
- 2 cups leafy greens (your choice)
- 1/4 cup nuts and seeds
- Carbohydrate 33.8401125008466 g
- Cholesterol 0 mg
- Fat 38.2534000114122 g
- Fiber 6.12250000044902 g
- Protein 10.4329250000373 g
- Saturated Fat 5.0178460015758 g
- Serving Size 1 1 serving as a main; 2-4 as side (190g)
- Sodium 43.8177500003263 mg
- Sugar 27.7176125003976 g
- Trans Fat 3.40769600030904 g
- Calories 502 calories
Place the chickpeas into the bowl of a food processor fitted with the S-blade. Pulse several times to begin pureeing. Add the olive oil, tahini, lemon juice, and garlic. Pulse again until almost smooth. Next add the avocado. Pulse until completely smooth. Add cumin or cayenne pepper, if desired, and blend. Taste, season with salt, and add additional lemon juice if desired. Puree again until blended.Transfer to an airtight container and drizzle with olive oil to help prevent browning. Refrigerate until ready to use.Add the shredded veggies to a medium bowl and drizzle with 2 teaspoons lemon juice. Toss to mix. Set aside.Add olive oil, 1 tablespoon lemon juice, and quinoa to the jar. Top with veggies, then add avocado hummus, olives, greens, and nuts/seeds in layers.Top with a tight-fitting lid and refrigerate until ready to eat. The salad can be made the night before, and it will keep for several days in the fridge.
