The days melded into a long haze, sweltering, the buzzing of flies and bees piercing the thick stillness; the cool nights provided brief respite. The road beckoned. It was time to blow this joint, take to the road, journey to cooler climes.
As I planned for our road trip from Göteborg, Sweden to Tromsø, Norway, I wanted some food that was easy to pack and carry, but still delicious. Healthy couldn’t hurt either. Granola bars were obvious, but I also wanted meals. So I thought wraps, perhaps, and jar salads! So, here is my first road trip post: a refreshing and hearty salad in a jar that will stay crisp until you combine it.
The following is enough for two generous servings. For this post, I made them in small jars, which were tipped out into bowls and stirred. For our road trip, I made it in a big jar with room for shaking, which you can see on my instagram feed!
1 dl (scant 1/2 cup) beluga lentils
juice of half a lime
1 tablespoon olive oil
1 tablespoon white wine vinegar
a handful of fresh parsley, dill, and chives
1 teaspoon dried tarragon
1/3 of a large cucumber
about 6 small plums
handful mixed greens
handful pine nuts
Cook lentils according to package instructions and set aside to cool. Combine juice, oil, vinegar, and herbs (fresh ones chopped) in the bottom of a large jar or two small ones. Add the lentils on top of the dressing. Then layer chopped cucumber, then quartered plums, then avocado, then greens, and finally pine nuts.
If you plan on waiting more than half a day before eating it, leave the avocado out until you’re ready to serve it.
Serve immediately or refrigerate for a few days until ready to eat. To serve, tip into a bowl and stir to combine. Or shake to combine if the jar is big enough.