The secret is in the stacking. See how Willow Jarosh, R.D., and Stephanie Clarke, R.D., layered this salmon-and-veggie salad for maximum freshness. Just shake and serve!
Started from the bottom…
Dressing Put it on the bottom so your other ingredients won’t get soggy. Try this flavorful version: two tbsp each olive oil and apple cider vinegar, plus ½ tsp turmeric and two tsp maple syrup.
Chopped Carrot & Jicama Hard, crunchy stuff can handle sitting in dressing.
Shredded Cabbage It works like packing material, keeping other layers in place.
Grilled Salmon Put fish second to last (so it won’t stick to the lid).
Spinach Leafy greens go on top, where they’ll stay soft.
…now you’re here. Happy lunching!
Original article by Willow Jarosh and Stephanie Clarke appear in Self Magazine.
Photo by Irina Grigorii / Adobe