15 min
Rainbow Salad in a Jar with Avocado Hummus
Recipe GLPR8232ea1837625d
A vibrant, nutrient-packed salad layered in a glass jar with creamy avocado hummus, colorful roasted vegetables, fresh greens, and crunchy seeds. The homemade avocado hummus—made from chickpeas, ripe avocado, tahini, lemon juice, and garlic—provides a silky, protein-rich base. Perfect for meal prep, this salad stays fresh for several days and can be shaken or mixed right in the jar before eating.
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Ingredients
1 (15-ounce) can chickpeas, drained and rinsed
1 medium or large ripe avocado, sliced
2 tablespoons tahini
1/4 cup plus 2 teaspoons fresh lemon juice, divided
1 clove garlic, minced
1/4 cup plus 1 tablespoon extra virgin olive oil, divided
Sea salt, to taste
1 cup shredded vegetables (such as beets, carrots, and fennel)
2 cups leafy greens (such as spinach, arugula, or mixed greens)
1-2 tablespoons sliced kalamata olives
1/4 cup nuts and seeds (such as almonds, walnuts, or pumpkin seeds)
Directions
Add the drained and rinsed chickpeas to a food processor and pulse several times until they begin to break down and form a coarse mixture.
Add 1/4 cup olive oil, tahini, 1 tablespoon plus 2 teaspoons lemon juice, and the minced garlic to the processor. Pulse until the mixture becomes nearly smooth, scraping down the sides as needed.
Add the sliced avocado to the processor and pulse until the hummus reaches a completely smooth, creamy consistency.
Taste the hummus and season with sea salt and additional lemon juice as desired. Pulse once more to combine. Transfer the avocado hummus to an airtight container, drizzle the surface with a little olive oil to prevent browning, and refrigerate until ready to use.
In a medium bowl, combine the shredded vegetables with the remaining 2 teaspoons lemon juice and toss gently to coat. Set aside.
To assemble the jar, begin by drizzling the remaining 1 tablespoon olive oil along the bottom. Layer the cooked quinoa over the oil.
Top the quinoa with the dressed shredded vegetables, then add 1-2 tablespoons of the avocado hummus.
Layer the kalamata olives, then the leafy greens, and finish with the nuts and seeds on top.
Seal the jar with a tight-fitting lid and refrigerate. The salad can be prepared the night before and will keep refrigerated for several days. When ready to eat, shake or mix the contents together right in the jar.
