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Taco Salad in a Jar

By Chef Marisa Ford


3-5 T Hilary's Chili-Lime Vinaigrette
1/2 c carrots, diced
1/2 c black beans, cooked and rinsed
1/4 c cucumber, thinly sliced
1/4 c radish, thinly sliced
1 c brown rice, cooked
1/4 c cilantro, chopped
1/4 c red pepper, cut into thin strips
2 c romaine lettuce, chopped
1/4 c avocado, diced


Pour Hilary's Chili-Lime Vinaigrette in the bottom of a mason jar, followed by the carrots, beans, cucumber, radish, rice, cilantro, red pepper, and romaine lettuce. Wait to add the avocado until ready to eat so it doesn't brown. Place a lid on the jar, and store in the refrigerator until ready to serve. Keep the jar upright so the dressing stays at the bottom. This will help prevent the rest of the salad from getting soggy. When ready to serve, pour the salad into a bowl and toss to combine. Top with the diced avocado.

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