Ingredients
For the Dressing
- 1/2 cup Greek yogurt
- 2 tablespoons rice vinegar
- 1/2 cup cilantro
- 2–3 tablespoons lime juice
- salt and pepper to taste
- 2 tablespoons olive oil
- 1 teaspoon minced garlic
- 1/2 teaspoon ground cumin
For the salad
- 2 cups cooked quinoa
- 1 cup black beans
- 1 cup corn
- 4 cups fresh spinach
- 1 large tomato, chunked
- 2 large fresh avocados, chunked
Instructions
For the dressing
- Place all ingredients in a small food processor. Process until smooth.
- If the salad dressing is too thick, add a bit more vinegar. If the salad dressing is too thin, add a bit more greek yogurt.
- Set aside for later.
For the salad
- To assemble your salad, Layer your mason jar with about 3 tablespoons of dressing at the bottom of the jar.
- Then, add a handful of spinach, 1/4 cup of tomatoes, 1/2 cup quinoa, 1/4 cup black beans, 1/4 cup corn, and 1/2 avocado, sliced! Repeat with four different mason jars.
- Place mason jars in the refrigerator and enjoy!
Nutrition Facts
Serving Size: 1/4 Calories: 469 Sugar: 6 Fat: 24 Carbohydrates: 52 Fiber: 15 Protein: 14Category: SaladMethod: LunchCuisine: American