Asian Fusion Salad Jar (Meal Prep)

On the occasion of a catering we looked up our Salad Jars again. But this time in a new form & ideal for Meal Prep'er. because you can prepare this salad completely the day before and put it in your bag the next day. The dressing is at the bottom of the salad and is only mixed by shaking the glass while eating. The hard vegetables or also chickpeas, quinoa and co. may be directly on top of the dressing, because the green salad which would fall apart over after comes right into the glass.

Ingredients (for 1 salad jar 0,5 l):
1 handful baby spinach
1 slice smoked tofu
1 tsp peeled pistachios
2 tbsp grated carrots
2 tsp pomegranate seeds
1 tablespoon avocado cubes
2 tbsp edamame
Tahini tangerine dressing:
3 tbsp Tahini (sesame sauce)
Juice of 1 tangerine
1 tbsp cider vinegar
1 tbsp water
1 tsp date syrup
2 tbsp olive oil
salt & pepper

Preparation:

1. Wash baby spinach thoroughly and drain in a sieve.
2. Peel the pistachios and set aside.
3. Halve the avocado and remove the flesh. Now cut into cubes.
4. Cook Edamame in salted water for about 4 minutes.
5. Peel and grate the carrot.
6. Cut the smoked tofu into cubes and sauté briefly in rapeseed oil or sesame oil.
7. Seed the pomegranate and collect the seeds in a bowl.
8. Mix all the ingredients for the dressing and place on the bottom of the glass.
9. Pile the grated carrots on top. Now place the pomegranate seeds, Edamame, pistachios and avocado on top.
10. Now place the baby spinach on top so that it has no contact with the dressing.
11. Now it can be placed in the refrigerator. The glass should be shaken well shortly before consumption and then opened. Bon Epi-tit <3