RAIN­BOW CHOPPED SALAD JARS

Oxygen - - Kick-Starter -

MAKES 3 Serv­ings TAKES 30 Min­utes

Tahini — aka sesame-seed paste — is a great source of mag­ne­sium, which is needed for en­ergy pro­duc­tion in the body. And pur­ple cab­bage is a good source of vi­ta­min C, which is nec­es­sary for both a healthy im­mune sys­tem and a healthy gut. IN­GRE­DI­ENTS

1/3 cup tahini 2 lemons, juiced ½ tsp sea salt 2 tbsp wa­ter 3 cups canned chick­peas,

rinsed and drained 1 cup cherry toma­toes 1 cup match­stick car­rots 1 yel­low bell pep­per, chopped 3 cups pur­ple cab­bage,

chopped

DIREC­TIONS In a bowl, whisk to­gether tahini, lemon juice and sea salt, adding wa­ter as needed to at­tain a creamy con­sis­tency. Di­vide dress­ing equally be­tween 3 large Ma­son jars. Layer in chick­peas, toma­toes, car­rots, bell pep­pers and cab­bage. Cover and re­frig­er­ate up to 4 days. When ready to eat, dump salad into a bowl and toss. Nutri­tion Facts (per serv­ing): calo­ries 496, fat 18 g, carbs 69 g, fiber 19 g, sugar 16 g, protein 22 g, sodium 493 mg

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