Taco Salad in a Mason Jar

Serves 5

60 Minute Prep Time

By Tara Doyle on May 5, 2016 , categorized in Dinner, Lunch

Taco Salad Jars

Now that you’ve perfected the batch lunch salad prep, it’s time to mix it up a bit.

Taco salad…in a jar? Andiamo!

Ingredients

  • Chili lentils (recipe below)
  • Walnut Mushroom Taco “Meat” or vegan faux ground “beef”

  • 4 tomatoes

  • 2 avocados

  • Juice of 1 lemon
  • 1 cup corn nibblets
  • 1 head lettuce
  • Lime cilantro dressing (recipe below)
  • Chopped cilantro

  • Tortilla chips (optional: gluten-free)
  • 5 Mason Jars
  • Chili lentils
  • 1 Tbsp coconut oil
  • ½ onion, diced
  • 1 clove garlic, minced
  • 1 Tbsp chili powder
  • 1 tsp cumin
  • 1 tsp salt
  • 1 cup dried lentils
  • 14 oz can diced tomatoes
  • 1 bay leaf
  • 1 cup veggie stock (plus additional if lentils get too dry)
  • Lime cilantro dressing
  • 1 avocado

  • Handful fresh cilantro (stems too!)
  • Juice of 2 fresh limes
  • Zest of 1 lime
  • Water

Preparation

  1. Make the chili lentils:

    1. In heavy bottomed pan, heat coconut oil on medium heat.
    2. Add onion and cook until translucent.
    3. Add garlic and cook another minute.
    4. Add spices and salt.
    5. Add lentils (rinsed and drained), diced tomatoes, bay leaf and veggie stock. Stir and bring to a boil.
    6. Lower heat and simmer for 45 minutes, stirring occasionally. If mixture gets too dry, add a bit more veggie stock.
    7. Once lentils are done, take out bay leaf and let cool before adding to jars.
  2. Make dressing while the lentils are simmering:

    1. In blender, add avocado, cilantro, lime juice, zest and ½ cup water.
    2. Blend and add more water to reach desired consistency.
    3. Set aside
  3. As the lentils are still simmering, chop tomatoes, lettuce and avocado into bite-sized pieces. Squeeze lemon juice onto avocado and toss to ensure it doesn’t turn brown.

  4. Layer large quart Mason Jars in the following order:

    1. Dressing
    2. Walnut Mushroom Taco Meat or other Vegan Faux Meat
    3. Chopped tomatoes
    4. Chili lentils
    5. Chopped avocado
    6. Chopped lettuce
    7. Cilantro
    8. Crumbled tortilla chips
  5. Store in fridge up to 5 days. To eat, dump jar upside down into salad bowl and enjoy.

Tara Doyle

Vega Art Director Tara Doyle is Certified in Plant-Based Cooking and loves experimenting with new dishes in the kitchen, and nourishing her family and friends. A busy mom, Tara is passionate about teaching kids of all ages about healthy eating, and growing and cooking their own food. When not cooking, working, or hanging out with her son, she can be found completing a WOD at CrossFit, shredding powder on her skis, or playing a game of beach volleyball with friends.

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