Easy Lunch with this Back to Work Salad Jar


Take Pollen with you to work with the Nicoise Salad Jar recipe.

We know what you’re thinking… aren’t salad jars just a fad?

We’re here to tell you they’re not! The layering of salad elements keeps the ingredients separated and fresh and conveniently only uses one container while also look super cool. Follow our tips to keep your salad fresh and in nice clean layers.

We LOVE our acrylic jar, available from stores like Big W. Being acrylic it’s not heavy to carry, making it very easy to just throw in your bag.

Salmon Nicoise Salad

Recipe by BOOKPLATE chef, Natalie Schultz.

Makes 2 jars

Ingredients

Lettuce (2 handfuls)

½ red onion, sliced

¼ cup Kalamata olives, pitted

½ punnet cherry tomatoes

Handful sugar snap peas, blanched

½ sweet potato, cut into batons and roasted

2 poached salmon fillets

2 poached/boiled eggs

Assemble your salad using the ‘Salad Jar How-To’ instructions below.

Green Goddess Dressing

¾ cup plain yoghurt

¼ cup milk

½ cup fresh parsley

½ cup green onions (white and green part)

½ cup fresh basil

1 clove garlic

2 tbsp lemon juice

½ tsp salt

Place all ingredients in a blender and mix until smooth.

Salad Jar How-To

  1. Dressing and wet ingredients go in first. This is so they don’t make all of your other elements soggy!

  2. Then the moisture resistant ingredients such as olives and cherry tomatoes go in.

  3. Next add other vegetables such as roasted sweet potato.

  4. The next layer is your proteins.

  5. Finally add salad leaves. Pack them tightly to hold everything in their layers.

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Pollen is located at the Australian National Botanic Gardens in Canberra, Australia

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