# What You'll Need:
→ Salad Base
01 - 5 cups baby spinach or mixed greens
02 - 2 cups cherry tomatoes, halved
03 - 2 cups cucumber, diced
04 - 1 cup shredded carrots
05 - 1 1/2 cups cooked quinoa or brown rice, cooled
06 - 1 cup canned chickpeas, drained and rinsed
→ Protein
07 - 2 grilled chicken breasts, sliced (optional; omit for vegetarian)
08 - 1 cup feta cheese, crumbled
09 - 1 cup cooked lentils
→ Extras
10 - 1/2 cup red onion, thinly sliced
11 - 1 avocado, diced (add fresh before eating)
12 - 1/2 cup roasted sunflower seeds or pumpkin seeds
→ Dressing
13 - 1/3 cup olive oil
14 - 3 tablespoons balsamic vinegar
15 - 1 tablespoon Dijon mustard
16 - 1 clove garlic, minced
17 - Salt and pepper, to taste
# How-To Steps:
01 - Prepare all individual components and arrange five large mason jars for assembly.
02 - Whisk olive oil, balsamic vinegar, Dijon mustard, minced garlic, salt, and pepper in a mixing bowl until well emulsified.
03 - Pour 2 to 3 tablespoons of dressing into the bottom of each jar.
04 - Place chickpeas and cooked quinoa or brown rice into the jars, followed by shredded carrots and diced cucumber.
05 - Layer halved cherry tomatoes and thinly sliced red onion on top of previous ingredients.
06 - Arrange chosen protein—grilled chicken breast, crumbled feta, or cooked lentils—as the next layer.
07 - Top jars with leafy greens and roasted sunflower seeds or pumpkin seeds.
08 - Secure lids tightly and refrigerate jars for up to five days to maintain freshness.
09 - When ready to enjoy, shake the jar well or pour salad contents into a bowl and toss. Add freshly diced avocado just before eating.
