An easy way to prepare packed lunches, these salads will change your life!
3 cups mixed spring greens
1 cup cooked black beans
1/2 cup chopped carrots
1/2 cup chopped onions
1 tablespoon hemp hearts
1 tablespoon flax seed meal
1 tablespoon sliced toasted almonds
2 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
1/2 tablespoon agave nectar
Salt and pepper to taste
Add oil, vinegar, agave nectar, salt and pepper at the bottom. Layer with the chopped carrots and onions, then the beans, then the hemp hearts, flax meal, almonds, then add the greens on top. Pack and go. Before eating, shake the jar well and serve in a bowl or plate (second image above).
This is a make ahead meal idea perfect for lunches. The idea is to keep the liquids at the bottom, and the greens on the top. This allows the greens to drain and stay fresh. NOTE: spring green will wilt in about two days. Spinach will last up to three days, arugula and kale will stay for 4 to 5 days. This salad can be made with many combination of beans and greens.
Notes on dressing:
A quick way to create home made dressing is: 4 parts oil, to 2 parts sour (e.g. vinegar or lemon juice) to 1 part sweet. Add salt pepper to taste and any other flavor to taste.