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–+ servings

Freshly Picked Summer in a Jar Salad

This salad in a jar contains peaches, collards, avocado, corn, olives and a maple mustard dressing. Vegan entree salad. Dig in!
Prep Time15 minutes
Cook Time5 minutes
Total Time20 minutes
Servings: 2 salads
Author: Kathy Patalsky

Ingredients

  • 6 medium collard leaves, de-veined and thinly sliced
  • 1 large white peach, organic
  • ½ avocado, diced
  • 8-10 large black olives, pitted and sliced
  • 1 cup summer corn kernels, warmed
  • 1 cup chickpeas
  • 2 tablespoon pistachios, raw (whole or chopped)
  • about ½ teaspoon smoky paprika
  • ¼ teaspoon extra virgin olive oil
  • 4 tablespoon maple-mustard dressing
  • 1 lemon
  • optional: a drizzle maple syrup for the chickpeas

Instructions

  • First, whisk together your maple mustard dressing. Add two tablespoons to the bottom of each of the jars.
  • Next, add the collards.
  • Warm the corn in a skillet, over high heat, then toss with ⅛ teaspoon of smoky paprika and a pinch of salt. You could also add ½ teaspoon vegan buttery spread if you'd like. Add the corn to the jars.
  • Add the olives, pistachios and diced peaches to the jars.
  • In the same skillet, add ¼ teaspoon extra virgin olive oil, along with the chickpeas. Warm the chickpeas for 2-3 minutes to lightly brown. Finish by adding ¼ teaspoon smoky paprika and a drizzle of optional maple syrup to the pan. Toss in pan. Add the warm chickpeas to the jars.
  • Add the avocado to the jars.
  • Squeeze half of the lemon into the jars (distribute between the two jars) - right over top the avocado. Then add a few slices from the other half of the lemon right on top of the avocado and seal the jar. Enjoy same day or the next day. To serve: shake jar vigorously and empty into a serving bowl. Salad will keep at room temperature for a few hours, but no longer.