This is a sponsored post written by me on behalf of Taylor Farms. The opinions and text are all mine. The Taylor Farms products mentioned in this post was sent to me as a gift to use in this recipe, thank you so much!
Spring has finally sprung friends! I don’t know about you, but I am elated about all things springy- well minus the time change because this mamma bear needs that extra hour of sleep- but sleep deprivation set aside bring on all things fresh, anew and abloom.
Now while I have been indulging in salads all winter long and bulking them up with some kind of grain and winter-ish veggie (and loved it), I’m really excited to lighten it up a bit, hit that detox button and make way for more of those super vibrant, airy fruits and veggies. These Spring Detox Mason Jar Salads are the perfect way to welcome all the spring-time feels.
The possibilities are pretty endless when it comes to salad making, but for these Spring Detox Mason Jar Salads I chose to focus on foods that have naturally detoxing effects on the body, and I made sure to use all organic produce as they often have more beneficial nutrients, antioxidants, and less chemicals and pestisides (after all- we are detoxing, right?!) Taylor Farms’ Organic Sweet Baby Lettuce and Broccoli Florets were perfect in these salad jars.
So now you might be wondering, well what’s with the mason jars? If you haven’t heard of this trendy, ready-to-go, easy, healthy lunch option- let me introduce you. It’s a pretty neat idea- you layer all your salad fixings on top of your dressing, and then when it’s lunch time, you dump it out onto a plate, or you can shake it up and eat it right from the jar!
There is a certain way to stack ingredients though, so with the help from my friends over at Taylor Farms, let’s dive into these gorgeous layers, shall we?!
☆ homemade strawberry tahini dressing
☆ Taylor Farms Organic Broccoli Florets
☆ red cabbage
☆ organic peas
☆ organic strawberries
☆ organic grapefruit
☆ organic shredded carrots
☆ Taylor Farms Organic Sweet Baby Lettuce
☆ vegan parmesan cheese
Now the key to layering is you put the dressing on the bottom so it doesn’t get some of the other salad ingredients soggy as you store it overnight. Then you layer it with more dense veggies, such as the broccoli and cabbage, add your legumes and nuts, followed by your more delicate fruits and veggies- like peas, strawberries, and grapefruit, then top with your salad greens and any “cheese”. Then you store in your fridge overnight and grab-n-go in the morning!
I literally poured out this salad right from the jar, and how gorgeous does it look?! Other than “eating the rainbow”, I chose many foods for this salad that are natural detoxing foods, such as grapefruits, broccoli, spinach, and cabbage. The dressing also has some detoxing ingredients, such as garlic and lemon juice.
With Taylor Farms Organic Sweet Baby Lettuce, you get all of the smooth and mild flavors of spring mix, without any bitterness. It’s a flavorful mix of green leaf lettuce, mizuna, green romaine, tango, green oak, green chard, baby spinach, arugula, tatsoi, mache, red chard, red leaf, lolla rosa, red romaine, red mustard, red oak, and beet top lettuces. Talk about a tender and sweet variety! Taylor Farms Organic Sweet Baby Lettuce offers a softer side of salad without overpowering the other ingredients.*
Y’all listened to your mom when she told you to eat your broccoli too, right?! Taylor Farms Organic Broccoli Florets are of exceptional quality and provide nutrients that aide your immune and digestive systems, bone-building, and skin detoxification while at the same time this cruciferous vegetable possesses cancer-fighting properties.*
*Statements provided by Taylor Farms on their website.
- 5-10 oz lettuce, (I used Taylor Farms Organic Sweet Baby Lettuce)
- vegan parmesan cheese, (see below)
- 1 cup shredded carrots
- 1 large grapefruit, peeled + diced
- 10-12 strawberries, cut
- 1 cup green peas, cooked (if frozen)
- 1/2 cup pistachios
- 2 cans chickpeas
- 1/2 red cabbage, diced
- 1.5 cups broccoli florets, diced into small pieces, (I used Taylor Farms Organic Broccoli Florets)
- 1/4-1/2 cup strawberry tahini dressing, (see below)
Vegan Parmesan Cheese
- 3/4 cup raw cashews
- 3/4 tsp salt
- 3 tbsp nutritional yeast
- 1/4 tsp garlic powder
Strawberry Tahini Dressing
- 4 tbsp strawberry jam
- 4 tbsp tahini
- 2 tbsp lemon juice
- 1/2 cup water
- 2 tsp minced garlic
- 4 tbsp grape seed oil
- 2 tsp maple syrup
- salt to taste
- First start by making your vegan parmesan cheese. I always have this in my fridge because I love it so much and use it on everything!
- Blend all ingredients together in your food processor or blender until smooth. Set aside
- Wash, peel and dice all produce
- Make your tahini dressing by blending all dressing ingredients together in your food processor/blender until smooth
- ** Before filling, keep in mind you want to add lettuce to the top 1/4 of the mason jar, so don't overfill with other ingredients to not have enough room for the lettuce
- Start by pouring 1/4-1/2 cup of tahini dressing on the bottoms of the jars. If you like a lot of dressing, I would add about 1/2 cup
- If your peas are frozen, place them in a glass measuring cup/bowl and cover with water. Microwave for about 2 minutes and drain
- Next layer in the broccoli, red cabbage, chickpeas, pistachios, green peas, strawberries, diced grapefruit, and carrots in that order- filling up about half- 3/4 of the jar
- Fill the rest of the jar with lettuce and vegan parmesan cheese. Place in the fridge overnight
- To enjoy, simply shake and eat straight from the jar or pour out onto a dish!
** Vegan Parmesan Cheese from Minimalist Baker