Rainbow Salad in a Jar with Avocado Hummus

17 10 553
Ingredients Minutes Calories
Prep Cook Servings
10 min 0 min 6
Rainbow Salad in a Jar with Avocado Hummus
Health Highlights


1 can (15oz) Chickpeas, canned, drained (rinsed, avocado hummus)
1/4 cup Olive Oil, Extra Virgin (plus more for drizzling, avocado hummus)
2 tbsp Tahini (avocado hummus)
1 tbsp Lemon juice (or more to taste, avocado hummus)
1 clove(s) Garlic (minced, avocado hummus)
1 avocado(s) Avocado (sliced, avocado hummus)
1 dash Cumin (or cayenne, optional, avocado hummus)
1 pinch Sea Salt (or to taste, avocado hummus)
1 1/3 cup Beets, raw (shredded)
1 1/3 cup grated Carrots
1 1/3 cup slices Fennel
100 ml Lemon juice
4 tbsp Extra virgin olive oil
2 cup Quinoa, cooked
1/2 cup Kalamata olives (sliced)
8 cup Lettuce, romaine
1 cup Sliced almonds


1. Make the hummus:

  • Place the chickpeas into the bowl of a food processor fitted with the S-blade. Pulse several times to begin pureeing.
  • Add the olive oil, tahini, lemon juice, and garlic.
  • Pulse again until almost smooth. Next add the avocado.
  • Pulse until completely smooth.
  • Add cumin or cayenne pepper, if desired, and blend.
  • Taste, season with salt, and add additional lemon juice if desired.
  • Puree again until blended.
  • Transfer to an airtight container and drizzle with olive oil to help prevent browning.
  • Refrigerate until ready to use.


2. Assemble the salad:

  • Add the shredded veggies to a medium bowl and drizzle with 1/4 cup lemon juice.
  • Toss to mix. Set aside.
  • In 4 jars, add equal portions of olive oil, remaining lemon juice, and quinoa.
  • Top with veggies, then add avocado hummus, olives, greens, almonds in layers.
  • Top with a tight-fitting lid and refrigerate until ready to eat.
  • The salad can be made the night before, and it will keep for several days in the fridge.



provide key vitamins and minerals important for the health and maintenance of the body!

Nutrition Facts

Per Portion

Calories 553
Calories from fat 335
Calories from saturated fat 42
Total Fat 37 g
Saturated Fat 4.7 g
Trans Fat 0.0 g
Polyunsaturated Fat 6.8 g
Monounsaturated Fat 22.7 g
Cholesterol 0
Sodium 373 mg
Potassium 960 mg
Total Carbohydrate 47 g
Dietary Fiber 14.2 g
Sugars 9.9 g
Protein 14.2 g

Dietary servings

Per Portion

Fruit 0.2
Grain 0.9
Meat Alternative 0.9
Vegetables 3.6

Energy sources