Salad in a Jar with Stuffed Chard + Quick Pickled Beets

This mason jar salad recipe accompanied by rice stuffed chard leaves and quick pickled beets is perfect for a light, healthy vegan meal.

For the Salad:
Bunch of romaine lettuce
Bunch of mizuna (or arugula)
Fresh parsley and coriander, chopped
1 small zucchini, julienned “zoodles style” (optional)

For the Pickled Beets:
½ cup/ 100 ml apple cider vinegar
½ cup/ 100 ml water
¼ cup/ 50 gr. brown sugar
Pinch of salt
1 medium beet cut into paper thin slices

For the Vinaigrette:
3 tablespoons extra-virgin olive oil
1 tablespoon apple cider vinegar
1 tablespoon tahini
Pinch of salt
Pinch of black pepper

For the Stuffed Chard:
Bunch of Swiss Chard
White rice, cooked
Pinch of salt

View the full recipe at My Gut Feeling →