# 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 Selection
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 before serving)
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 Prepare:
01 - Arrange 5 large mason jars with lids. Set out all salad ingredients and prepare each component as directed.
02 - Combine olive oil, balsamic vinegar, Dijon mustard, minced garlic, salt, and pepper in a mixing bowl. Whisk until fully emulsified.
03 - Pour 2 to 3 tablespoons of prepared dressing into the bottom of each jar.
04 - Layer chickpeas, cooked quinoa or rice, shredded carrots, and diced cucumber in each jar, starting with the densest ingredients.
05 - Place halved cherry tomatoes and sliced red onion on top of the hearty components.
06 - Add selected protein: sliced grilled chicken, crumbled feta, or cooked lentils, depending on preference.
07 - Finish by adding leafy greens and roasted sunflower or pumpkin seeds to keep them crisp.
08 - Close jars securely. Refrigerate for up to 5 days for optimal freshness and convenience.
09 - To serve, shake the jar vigorously or transfer contents to a bowl and toss. Add fresh avocado immediately before eating.
