Always Quick and Fresh Bottom-Up Vegan Salad

If you are a salad lover and want to bring your favorite salad everywhere, a bottom-up salad is a perfect solution. Place the vinaigrette at the bottom of the bowl, put all ingredients above, and it will keep its shape until you are ready to serve it. It keeps fresh in your bag for 3-4 hours or in the fridge for up to 2-3 days (or sometimes more :)).

This recipe will give you a taste of the perfect meal that you can quickly prepare for work, school, or a quick dinner.

Supplies

For the salad and vinaigrette, you will only need a couple of ingredients. It can take a maximum of 5-10 minutes to put everything together and after it can go immediately to your bag or to the fridge to enjoy later.

Salad:

1. chopped cherry tomatoes
2. chickpeas
3. steamed couscous
4. green olives without seeds
5. half an Avocado
6. carrot
7. a quarter of a red onion
8. mixed salad

Vinaigrette

1. olive oil
2. red vine vinegar
3. mix of:
4. garlic powder
5. dry oregano
6. dry basil
7. salt & pepper
8. dijon mustard
9. lemon juice

Jar:

• 20 oz / 600 ml jar with lid

Step 1: Cut and Dice

Cut and dice the following ingredients:

• dice the red onion
• cut the tomatoes in half
• cut the olives in half
• grate the carrots

Step 2: Slice the Avocado

Slice the avocado into half-inch pieces.

Step 3: Make the Vinaigrette

1. Put all the ingredients of the vinaigrette into a small bowl.
2. After mix them well together with a spoon.

Step 4: Now Get the Jar

Get the empty jar and start the process...

Step 5: Pour the Vinaigrette

This is a very important step, as we will place the vinaigrette at the bottom of the jar. This step ensures that the bottom-up salad will keep its shape until you are ready to serve it.

Thus first, pour the vinaigrette gently at the bottom of the jar.

Step 6: Add the Tomatoes

Now add the half-cut tomatoes.

Step 7: Add the Diced Red Onions

After you can add the diced red onions. (Just pour this to the top of the tomatoes.)

Step 8: Gently Add the Avocados

Gently add the avocado pieces.

Avocado is an excellent source of nutrients. They’re rich in nutrients that are often lacking in many people’s diets, including magnesium, B6, vitamin C, vitamin E, and folate.

Step 9: Chik-chik Chikpeas

The chickpeas are the next.

Their nutty taste and grainy texture pair well with many other foods and ingredients.

As a rich source of vitamins, minerals, and fiber, chickpeas may offer a variety of health benefits, such as aiding weight management, improving digestion, and reducing your risk of disease.

Step 10: Add the Grated Carrot

Add the grated carrot.

The carrot is a root vegetable often claimed to be the perfect health food. It is crunchy, tasty, and highly nutritious. Carrots are a particularly good source of beta carotene, fiber, vitamin K1, potassium, and antioxidants.

Step 11: Olives

The next ingredient is the half-cut green olives.

Step 12:

Now you will need a spoon, which you can use to put the steamed couscous on top of the olives and all other ingredients.

If you have no steamed couscous from an earlier time in your fridge, you can easily make it by the below quick recipe:

Put 1 cup couscous into a bowl and pour the same amount (1 cup) of hot water on it. After just wait until the couscous absorbs the water.

Step 13: Add a Handful of Salad Mix

Now add a handful of salad mix to the jar as a final layer. It can be any kind of mixed salad of your choice.

Step 14: Put the Lid On

As the last step, put the lid on.

Congrats! Your bottom-up salad is ready! Put it in the fridge or take it with you.

Step 15: Before Use: Bottom-up

When you want to eat the salad, simply take off the lid and place a plate on the top of the jar as in the picture.

Step 16: Turn It Over

Take the plate and jar firmly, and turn it over.

Step 17: Ready to Eat

After this tricky step, slowly lift up the jar and wait while the salad comes out.

Everything that was at the bottom will be on the top. Your Bottom-up vegan salad is ready to eat!

Enjoy!