Mason Jar Salads with Coconut Cashew Granola

Gluten-Free // Makes 4

Mason jar salads are a super easy way to prep for the week ahead — plus, they look pretty lined up on the shelf of your fridge. This fresh recipe uses our Coconut Cashew Grain-Free Granola for a satisfying crunch that you can enjoy for many meals to come!

Featuring a base of arugula, fresh corn kernels, sweet green apples, quinoa, refreshing cucumber, and delicious avocado, we have a feeling this recipe might just become your new go-to lunch.

Prep time: 5 min

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INGREDIENTS

Salad Jars
Mason/salad jars
1 cup Purely Elizabeth Coconut Cashew Grain-Free Granola
4 big handfuls arugula
1 cup corn
1 green apple, chopped
1 large cucumber, sliced
1 cup quinoa, cooked
1 cup feta cheese (or dairy-free feta cheese)
2 avocados, diced

Dressing
1/2 cup olive oil
1/4 cup apple cider vinegar
1/4 cup maple syrup
3 tbsp dijon mustard
1/2 tsp garlic powder
Salt and pepper, to taste

DIRECTIONS

1. Whisk or blend dressing ingredients until combined. Divide betwee 4 large mason jars.
2. On top of the dressing, layer cucumber, apple, quinoa, avocado, corn, feta, arugula, and granola.
3. Seal the jars and store in the fridge.
4. When ready to serve, dump into a bowl, toss, and eat! You can also eat straight for the jar too!