7 stunned salads that you can take with you

With tomatoes and avocado





You will need:
For the sauce:

• 2 tbsp. l. fresh lime juice 1 tbsp. l. chopped cilantro hot sauce (optional) 3 tbsp. l. olive oil salt to taste
  
  • 3 tbsp. l. chopped red onion 1 h. liter. finely chopped jalapeno peppers 1 tomato, diced 3 cups of green mixture 1 tbsp. l. chopped cilantro 1 avocado juice of half a lime Preparation:
    Mix lime juice, cilantro, hot sauce and a pinch of salt in a small bowl.
    
    Pour the sauce in a jar. Add the onion, jalapeno and tomato. Top with a mixture of greens, then cilantro. Cut the avocado and remove the pit. With a spoon separate the flesh from the skin. Cut the avocado into cubes and place on top of the greens. Drizzle with lime juice. Close the lid.
    
    
    
    

    Ham and spinach
    
    
    
    
    
    You will need (based on 5 cans):
    

    • 10 Art. l. sauce «1000 islands» 600 g cherry tomatoes, halved 4 cucumber 1/2 onions 200 g hard cheese 250 g ham 3 cups arugula Preparation:
      The banks consistently lay sauce, cherry tomatoes, cucumbers, onions, cheese, ham and arugula. Close the lid.
      
      
      
      

      With rice noodles and broccoli
      
      
      
      
      
      You will need (4 cans):
      For the sauce:
      
      

      • 3 tbsp. l. olive oil 1 tbsp. l. wine vinegar 1 tbsp. l. peanut butter 1 tbsp. l. chili sauce 2 tbsp. l. soy sauce 1/4 ch. l. ground ginger 1 clove garlic (finely cut) 2 tbsp. l. Honey juice of 1 lime
        
        • 2 carrots chives 1 yellow bell pepper 8 cherry tomatoes 1 cup broccoli 1 1/2 cups boiled rice noodles 200 g ham (boiled beef, fish or chicken) 1 h. liter. sesame Preparation:
          All the ingredients for the sauce mix. Carrots grate. Slice the green onions, bell pepper and tomatoes.
          
          In the banks, pour the sauce, then lay out the broccoli, noodles, ham, green onions, carrots, cilantro, yellow peppers, tomatoes, sesame seeds. Close the lid.
          
          
          
          

          C pomegranate and feta cheese
          
          
          
          
          
          You will need (5 cans):
          

          • 2/3 cup mayonnaise 1/4 cup balsamic vinegar 2 heads of broccoli pomegranate seeds 1/2 head red onion 400 g boiled chicken 1 cup feta cheese (any goat cheese) Preparation:
            In a large saucepan, boil water, podsolite and boil the broccoli in it. Water Drain, let cool.
            
            Mix mayonnaise and balsamic vinegar. The banks consistently lay the sauce, broccoli, red onion, chicken, pomegranate, diced feta cheese.
            
            
            
            

            C potatoes, chicken and pineapple
            
            
            
            
            
            You will need (4 cans):
            

            • 3 large boiled potatoes, diced 1 large boiled carrots, diced 1 boiled (or fried) chicken breast 1 / 2 cup celery (any other herbs to taste) 200 g pineapple, diced 4 tbsp. l. mayonnaise salt and pepper to taste Preparation:
              Chicken breast cut into slices. The banks have consistently put the sauce, potatoes, carrots, chicken, pineapple, greens. Season with salt and pepper. Tightly close the lid.
              
              
              
              

              Summer salad with watermelon, cheese and arugula Fet
              
              
              
              
              
              You will need (4 cans):
              For the sauce:
              
              

              • 1/4 cup vinegar 1/4 cup olive oil 1 h. liter. Dijon mustard 4 hours. l. sugar
                
                • 500 g seedless watermelon, diced 200 g feta cheese, diced 4 tbsp. l. crushed almond 4 hours. l. mint 150 g arugula Preparation:
                  Mix all the ingredients for the sauce. The banks have consistently put the sauce, watermelon, feta cheese, almonds, mint and arugula. Tightly close the lid.
                  
                  
                  
                  

                  With zucchini and green peas
                  
                  
                  
                  
                  
                  You will need:
                  

                  • 1/2 avocado 2 tbsp. l. coconut milk juice of 1/2 lime 1/3 cup of boiled quinoa 2 hours. l. cilantro 1, 5 hours. l. coconut 3 stalks of asparagus, chopped into pieces 1/4 cup of canned green peas 1 medium zucchini, cut into noodles 100 g feta cheese, diced Preparation:
                    In a food processor mix the avocado, coconut milk and lime juice. In bowl, combine quinoa, coriander, coconut. Boil the asparagus for 3-4 minutes in boiling salted water. The Bank has consistently put the sauce, squash, quinoa, onion, asparagus and peas. Top with feta cheese. Tightly close the lid.
                    
                    Preview: brit
                    
                    
                    
                    
                    
                    via www.brit.co/thai-mason-jar-salad/