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JAR DROPPING SALADS - summer edition
Nobody likes a soggy salad. And these jar-dropping numbers are anything but. They'll make meal prepping ACTUALLY exciting, which means lunch in the office will be something to ACTUALLY look forward to.
By building a salad in a jar, you can create height, layering up the ingredients so that every section stays crisp + DELICIOUS. These are our summer variations, but check out our Autumn editions for something more seasonal + hearty.
The key 🔑
Dressing at the bottom -> salad gets tipped out -> said salad SUBMERGED IN LUSCIOUS DRESSING
- Each recipe serves 1. The jar sizes are specified below.
- The dressings may thicken in the fridge, so remove at least 15 minutes before serving.
1. Butter Bean, Sun dried Tomato + Yogurt Pesto Dressing
Ingredients - to fit a 570g jar
For the Dressing
2 tbsp Greek yogurt
1 heaped tbsp pesto
Juice 1/2 lemon
For the Salad
70g cooked Tenderstem broccoli (70g)
1/3 jar Queen Butter Beans
3 sundried tomatoes, roughly chopped
25g soft goats cheese/feta
A handful of rocket
A handful of pumpkin seeds, toasted
Method
To an empty jar, add the greek yogurt, pesto and lemon juice and stir until well combined to form a dressing.
Add the tenderstem broccoli, Queen Butter Beans, sundried tomatoes, goats cheese or feta, and top with the rocket and pumpkin seeds before shutting the lid.
Once ready to serve, tip the salad onto a serving plate and toss the ingredients well to combine.. You may need to swill any leftover dressing in the jar with water to make sure it all comes out. Then tuck in!
The key is to have the dressing at the bottom of the jar, so that when they are tipped out, the dressing can fully coat the rest of the ingredients.
2. Roasted Aubergine, Chickpea + Tahini Dressing
Ingredients - to fit a 570g jar
For the Dressing
2 tbsp tahini
1 small garlic clove, grated
Juice of 1/2 lemon
For the Salad
1/2 roasted aubergine, chopped
⅓ jar Queen Chickpeas
40g cooked bulgur wheat
A handful of fresh parsley leaves, chopped
A handful of pomegranate seeds
Method
To an empty jar, add the tahini, garlic, the lemon juice and a pinch of salt and shake the jar until the ingredients are well combined to form a dressing.
Add the aubergine, chickpeas, bulgur wheat, parsley and top with the pomegranate seeds before shutting the lid.
Once ready to serve, tip the salad onto a serving plate and toss the ingredients well to combine.You may need to swill any leftover dressing in the jar with water to make sure it all comes out. Then tuck in!
3. Black Bean Chicken Satay
Ingredients - to fit a 570g jar
For the Dressing
1 heaped tbsp of crunchy peanut butter
1 tbsp soy sauce
1 tbsp sesame oil
1 tsp maple syrup
1/2 lime, juiced
For the Salad
⅛ shredded red cabbage (peeled or coarsely grated)
1 small carrot, peeled
⅓ jar of Queen Black Beans
½ cucumber, chopped
100g cooked leftover chicken (optional)
A handful of coriander leaves
A handful of peanuts
Method
To an empty jar, add the peanut butter, soy sauce, sesame oil, maple syrup and the juice of lime juice. Shake the jar until the ingredients are well combined to form a dressing.
To the jar, add the red cabbage, the carrot, peeled, the black beans, the cucumber, the cooked chicken, the coriander leaves (+ top with some peanuts, if you like!) before shutting the lid.
Once ready to serve, tip the salad onto a serving plate and toss the ingredients well to combine. You may need to swill any leftover dressing in the jar with water to make sure it all comes out. Then tuck in!