Mason Jar Cucumber Salad

This salad is a perfect option for a prep-ahead meal that I like setting up for the week and either eating as is or topping some lettuce or baby spinach for a no-hassle fully dressed salad.

This recipe makes 1 mason jar full, so if you want to prep a few for the week, multiply this recipe by however many jars you’d like to fill. I eat either a full jar if I’m having it as a meal or half of a jar if I’m having it as a snack.

Ingredients:

1/2 Large Cucumber (I like American or English for this recipe)
1/4 cup Garbanzo Beans
6-8 Grape Tomatoes
3 slices Shallot
1 capful Apple Cider Vinegar
2 tbs Olive Oil
1 tsp Agave
1 pinch Red Pepper Flakes
Fresh Cracked Black Pepper
Sea Salt

Dice 1/2 of 1 Large Cucumber (if using an American Cucumber cut 3 slices in each direction to achieve slices that approximately match the size of a Garbanzo Bean. Place In Mason Jar - it should fill the jar about half way.

Slice Grape tomatoes in half length-wise, and 3 times across (creating 6 pieces per tomato). Add to Jar.

Drain & rinse Garbanzo Beans, Mince Shallot & add to jar.

Add Apple Cider Vinegar, Olive Oil, Agave, Red Pepper Flakes, Fresh Cracked Black Pepper and Sea Salt.

Close the Mason Jar tightly and shake up until all the ingredients are combined. Taste and Season accordingly if needed.

Refrigerate before serving. Store in the fridge for up to a week.