Mason Jar Broccoli Salads with Kale and Apple
These easy vegetarian Mason Jar Broccoli Salads with Kale and Apple are a yummy make ahead lunch option!
For the Dressing:
- ¾ cup plain Greek yogurt
- 2 tablespoons honey
- 1 ½ tablespoons apple cider vinegar
- 1 tablespoon lemon juice
- 1 tablespoon water
- 2 pinches salt
- a pinch of black pepper
- 1 teaspoon poppy seeds
For the Salads:
- 1 medium apple cut into ½-inch pieces
- 2 teaspoons lemon juice
- 3 cups chopped broccoli florets
- 15 ounce can chickpeas rinsed and drained
- 1 yellow bell pepper chopped
- ¼ cup chopped red onion
- 2 cups chopped kale
- ¼ cup sunflower seeds
Whisk together all dressing ingredients. Divide dressing evenly between four 16-ounce mason jars.
Place apple pieces in a bowl and toss with 2 teaspoons of lemon juice. (This helps to prevent the apple from browning.) Set aside.
Layer the rest of the salad ingredients in the mason jars, in this order: broccoli, chickpeas, bell pepper, onion, apple, kale, sunflower seeds.
Place a lid on each jar. Store salads in the refrigerator for up to 3 days. When you are ready to eat the salad, shake it up in the jar to mix in the dressing. Then you can either eat the salad straight from the jar, or pour it into a bowl. Enjoy!
Serving: 1mason jar salad | Calories: 278kcal | Carbohydrates: 43g | Protein: 15g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 541mg | Potassium: 766mg | Fiber: 9g | Sugar: 17g | Vitamin A: 3872IU | Vitamin C: 161mg | Calcium: 184mg | Iron: 3mg
Nutrition information is only an estimate.
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