We love nothing better than this caprese salad jar on a hot day, plus it makes the perfect work lunch! Whip it up the night before and don’t forget the NB rule for salad jars: Sturdier ingredients always go at the bottom!
MAKES 4 jars // COOKING TIME 15 min
250 g zucchini noodles
Salt and black pepper
2 cups cooked quinoa
200 g baby tomatoes, sliced
1 cup chopped mozzarella
4 tbsp olive oil
2 tbsp balsamic vinegar
1. Lightly steam the zoodles in a saucepan with a few drops of water. When done, season with salt and pepper.
2. Layer the ingredients in the jar, starting with the quinoa, followed by zoodles, tomatoes, cheese and basil.
3. When ready to eat, pour the salad into a bowl and drizzle with olive oil and balsamic vinegar.