Cucumber and Feta Salad with Beet Hummus
It’s easy to forget about vegetables when you’re under the lunch-making crunch. But thanks to this portable, show-stopping salad, stacking a meal in a Mason jar and then taking it on the road is a breeze. For a more sophisticated, appetizer-style dinner approach, simply serve your greens of choice (arugula, lamb’s lettuce or watercress) with […]
Ingredients
- 1/2 cup (15 g) lamb’s lettuce, arugula or watercress
- 2 tbsp dill, chopped
- 2 tbsp flat-leaf parsley, chopped
- 1 tbsp chives, chopped
- 1 cup (250 ml) store-bought beet hummus
- 1 Lebanese cucumber, diced
- 3/4 cup (75 g) roasted walnuts, chopped
- 1 celery stalk, diced
- 3/4 cup (90 g) feta cheese, crumbled
Instructions
- In a bowl, toss the lamb’s lettuce and herbs together.
- Divide the beet hummus among four 1-cup (250 ml) jars. Top with the cucumber, walnuts, celery and feta. Finish with the lamb’s lettuce and herbs. Close the lids. The jars will keep for 1 day in the refrigerator.
It’s easy to forget about vegetables when you’re under the lunch-making crunch. But thanks to this portable, show-stopping salad, stacking a meal in a Mason jar and then taking it on the road is a breeze. For a more sophisticated, appetizer-style dinner approach, simply serve your greens of choice (arugula, lamb’s lettuce or watercress) with cucumber, celery, walnuts, fresh herbs and feta cheese, along with a good healthy schmear of beet hummus, on a pretty plate.