Full disclosure: I’m writing this post at 10am. That’s 10am, today. Like, now.
Last night, Lu and I went out to a restaurant in Chelsea called Toro. Fan-freaking-tastic. Holy moly, if you go, make sure you order the chickpea and chorizo stew with stinging nettles. I’m still licking my chops.
Anyway, I had full intentions on waking up early this morning to write this post. Clearly, the tempranillo blanco won. So, we’re a little delayed, but, I’ve got something super special for you today: mason jar zucchini noodle salads!
Let’s go back to Toro for a second. Wow. First off, tempranillo is my favorite red wine. Imagine my excitement when I saw “blanco” next to it – they make it with a white grape?! Probably the best glass of wine I’ve ever had. It’s easy to love wine when you’re in a beautiful setting with beautiful people and beautiful food. Between the crispy pork belly, the tuna crudo and the garlic shrimp with chiles, I was beside myself.
We ordered 8 tapas and sealed the deal with a chocolate dessert. The waitress read the three options off and Lu goes “we’ll take the last one” immediately (he heard chocolate) and so I can’t tell you exactly what it was, but it was perfectly portioned and outstanding.
Claps all around.
Now that I’ve been honest, let’s get to the good stuff: the recipe!
While I really really want to call this a “zalad,” I’m afraid to because a restaurant chain down south called “Zaxby’s” apparently has filed for or has a trademark on the word “zalad.” So, poo poo.
There are two trends that I’ve really wanted to try out:
1. Mug cakes.
2. Mason jar salads.
Unfortunately, I don’t own a microwave, so mug cakes aren’t in my future. But, I’ve got plenty of mason jars. Actually, when Lu and I first moved into our apartment in Jersey City together, we searched Amazon for the perfect collection of mason jars. We wanted that hipster restaurant feel.
To buy this large Kerr mason jar pictured in the images, click here.
Today, we’re layering all sorts of healthy ingredients into a mason jar that’s perfect for meal prepping for the week or for bringing leftovers to lunch the next day. I especially love this mason-jar-lunch concept, because I notoriously eat salads fit for a dinosaur. I eat salads two-three times the size of my face.
This salad is the freshest thing you’ll eat all week. Honestly, the coconut-avocado-lime dressing is out-of-this-world amazing and is perfectly light and creamy to coat the zucchini noodles. The coconut flakes mixed in with the quinoa really bring out the flavors in the dressing. Quinoa, feta and peas give this salad a vegetarian protein punch. Plus, the feta adds that saltiness that the salad needs.
Tip: When packing mason jar lunches with zucchini noodles, it’s best to use creamy dressings.
Let’s get started. Please excuse my white balance issues. Still working on that.
Step 1 & 2
Place your dressing at the bottom. Then, add in your zucchini noodles.
Step 2 & 3
Top the zucchini noodles with the quinoa. Then, add in the scallions.
Step 4 & 5
Top the scallions with your peas and asparagus. Then, top with feta.
I said, top with feta!
Put a lid on it!
Once you have your lid, you’re ready to go!
Now, if you’re curious what this bad boy looks like when poured into a bowl (when you’re ready to nosh), well, take a look:
How fun are these mason jar salads? I’m thinking of doing one each week. What do you think? Would you like that?
You can find this recipe on my Pinterest board, here:
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In light of all this, I’m offering my final eBook discount code, valid today through Friday. Enter “GOODBYE35” upon checkout to receive the discount off the $9.99 eBook.
For more information and to purchase the eBook, click here.
Coconut-Lime-Avocado Zucchini Noodle Salad with Quinoa, Peas, Asparagus, Scallions and Feta
- For the dressing:
- 1/2 avocado
- 2 tbsp coconut milk
- juice of 1/2 lime
- For the rest:
- 1/3 cup cooked quinoa
- 2 tsp minced cilantro
- 1.5 tsp coconut flakes
- 3 asparagus stalks chopped into 1" pieces
- 1/4 cup green peas
- 1 medium zucchini Blade C
- 2-3 scallion stalks diced
- 1/4 cup cubed feta
- In a food processor, place in all of the ingredients for the dressing. Pulse until creamy. set aside.
- In a bowl, combine the quinoa, cilantro and coconut flakes. Toss to combine and set aside.
- Bring a small saucepan filled halfway with water to a boil. Then, add in the asparagus. 1 minute later, add in the peas. Cook for 3-4 minutes or until vegetables are cooked and pour out into a colander.
- Assemble your mason jar salad. First, put in dressing. Second, the zucchini noodles. Then, the quinoa. Then, the scallions. Then, the asparagus & peas. Then, the feta. Put the lid on the mason jar and refrigerate for later use.