Our garden still runneth over with zucchinis. I made a batch of mason jar salads, using spiralized zucchinis instead of lettuce. I threw in some baked chicken breast and fresh veggies. Then put the jars in the fridge for a week’s worth of lunches. For the dressing I mixed up avocado, lime juice, fresh cilantro, garlic, and olive oil. Can you say delicious?!?
This recipe is adapted from the cookbook Inspiralized by Ali Maffucci, and she uses a big fancy spiral cutter called “The Inspiralizer.” However I just use a tiny GEFU Spirelli Spiral Slicer. Anyway here’s what I came up with:
WHAT YOU NEED:
- 1 lb. cooked boneless, skinless, chicken breasts, diced
- 1 avocado, cubed
- 1/2 red bell pepper, seeded and diced
- 3/4 c. sliced black olives
- 2 or 3 zucchini, spiralized into noodles
- 12 cherry tomatoes
- 3 Tbs. olive oil
- salt and pepper, to taste
- juice of 1 lime
- 1 garlic clove, minced
- 3 Tbs. chopped fresh cilantro
- 4 pint-size mason jars
WHAT YOU DO:
Make the dressing: In a food processor, combine cilantro, garlic, salt, pepper, olive oil, lime juice, and avocado. Pulse until creamy. Add some room temperature water a few teaspoons at a time then pulse after each addition of water, until desired consistency is reached.
Assemble the salads: Divide the ingredients and the dressing among the four jars: First the dressing (bottom layer), then the remaining ingredients up to the top. Place lids on the jars and refrigerate.
*I assembled everything in advance except for the dressing (just in case the avocado browned), so I prepared the dressing right before serving.