Summer salad recipe: How to make an easy stackable salad that’s perfect for lunch

Ready in just 10 minutes, this layered salad won’t go soggy on your commute to work

Stackable salads are a wonderful way to get your five a day.

Stackable Salads

recipe by:Ciara McDonnell

A handy way to use up loose veg - and a beautiful conversation piece at the lunch table!

Servings

4

Preparation Time

 10 mins

Total Time

 10 mins

Course

 Main

Cuisine

 Salad

Ingredients

• For the dressing:

• 4 tbsp olive oil

• 2 tbsp vinegar

• 1/2 tsp honey

• Salt and pepper

• For the salad:

• 100g cooked quinoa, couscous or bulgur wheat

• 1/2 cabbage, shredded

• 1 tin sweetcorn

• 1/2 red onion, shredded

• 2 vacuum-packed cooked beetroot, chopped

• 2 tbsp Pumpkin seeds or walnuts

• Handful spinach or rocket

• To serve:

• Feta cheese or air-fried salami

Method

1. To make the dressing, whisk all ingredients together and store in a small jar.

2. To assemble the salad, add 1 tbsp of the dressing to the bottom of the jar or container and layer the ingredients starting with the cabbage and finishing with the rocket or spinach. Shake the container before pouring into a bowl or onto a plate and scattering with cheese or cured meat.

3. Recipe note: To make a creamy dressing, mix four tablespoons of full-fat Greek yoghurt with two tablespoons of lemon juice and half a clove of crushed garlic. Season with salt and pepper and whisk to combine.