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Southwestern Salad

from the video Make-Ahead Mason Jar Salads For The Week ▶︎

by Merle O'Neal

Inspired by


for 1 serving


  • ½ avocado
  • 1 lime, juiced
  • 2 cloves garlic
  • ½ teaspoon salt
  • ½ cup (120 mL) water


  • ½ green bell pepper, chopped
  • ½ cup (85 g) corn
  • ½ cup (100 g) cherry tomato, halved
  • ¼ cup (40 g) quinoa, cooked
  • ½ cup (85 g) black bean
  • 1 cup (40 g) spinach


  1. In a food processor, combine the avocado, lime juice, garlic, salt, and water. Pulse until smooth, then transfer to a large mason jar.
  2. Add the bell pepper, corn, cherry tomatoes, quinoa, black beans, and spinach and screw on the lid.
  3. Store in the refrigerator until ready to eat, up to 5 days.
  4. Give the mason jar a good shake to mix and use a fork or spoon to stir as needed.
  5. Enjoy!
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