Colorful Vegan Salad Jar with Indian Flavors
Ingredients
- Spinach and rocket salad
- Red bell pepper
- Boiled chickpeas
- Green bell pepper
- Yellow bell pepper
- Cherry tomatoes
- Red kidney beans
- Grated cucumber
- Avocado
- Himalayan pink salt
- Garlic
- Black pepper
- Hazelnut toffees
- Coconut yogurt
- Coconut water
- Mint powder
- Fresh mint
- Coriander leaves
- Lemon juice
- Maple syrup
- Ginger
- Dry pomegranate powder
Preparation
Mash avocado with Himalayan pink salt, garlic, and black pepper.
For the first dressing, mix coconut yogurt with 1/4 cup coconut water to make it runny, add 1 teaspoon mint powder, black pepper, and more grated cucumber, then let it sit for at least 20 minutes to infuse mint flavor.
For the second dressing, combine fresh mint, coriander leaves, 1 teaspoon lemon juice, 1 teaspoon maple syrup, a tiny piece of ginger, dry pomegranate powder, and mix with coconut yogurt.
Layer the ingredients in a jar starting with spinach and rocket salad, followed by red bell pepper, boiled chickpeas, green bell pepper, yellow bell pepper, cherry tomatoes, red kidney beans, grated cucumber, avocado mash, and top with hazelnut toffees for decoration.
Note: This dressing is inspired by a family recipe and can be adjusted for taste; use organic produce if available for best results.