Farmers Market Mason Jar Salad

Gather ingredients from the farmers market, including carrot tops, leeks, and poblano peppers.

Preheat the oven to 450°F.

Cut leeks in half lengthwise and rinse them, then save the tops for stocks.

Drizzle poblano peppers and leeks with avocado oil and place them on the grill outside.

Char the poblano peppers and leeks, turning as needed for even cooking, about 3 to 4 minutes per side for the leeks.

Once charred, place the poblano peppers in a jar and cover with a towel to steam for a few moments to loosen the skin.

Chop the charred leeks roughly and set aside.

Smash one clove of garlic and add it to the jar with the poblano peppers.

Chop about three tablespoons of carrot tops and add them to the jar.

Add half a teaspoon of kosher salt, a quarter teaspoon of mixed pepper blend, one tablespoon of lemon juice, and the zest of the lemon to the jar.

Squeeze the whole lemon into the jar, then add one tablespoon of rice wine vinegar, one tablespoon of spicy brown dijon mustard, and one tablespoon of honey.

Pour in a third of a cup of extra virgin olive oil and some Greek yogurt for creaminess.

Peel the skin off the charred poblano peppers, remove the seeds, and add them to the jar.

Blend the dressing until smooth and taste to adjust seasonings, adding a pinch of salt if needed.

Start building the mason jar salads by adding two to three tablespoons of dressing to the bottom of each jar.

Add a quarter cup of chopped carrots to each jar.

Quarter the tomatoes and add them next.

Dice the cobra squash and add it to the jars, saving some for later.

Peel and dice half of a cucumber and add it to the jars.

Add a diced spicy pepper for crunch, if desired.

Add micro greens to the jars, including cantaloupe and sunflower micro greens.

Top with sunflower seeds for extra crunch.

Seal the jars tightly and store in the refrigerator for 4 to 5 days.

Equipment Needed

Spice Level:

Dietary

Allergens