Watermelon Mason Jar Salad
Servings: 4
Perfect to take on-the-go, this Watermelon Mason Jar Salad is filled with watermelon, farro, pea shoots and radishes for crunch, mint and feta, a divine flavour combination! This Watermelon Mason Jar Salad is a flavour bomb you don’t want to miss out on!
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Ingredients
- 4 x 26 oz mason jars
- 1 cup uncooked farro
- 2 cups watermelon diced
- 1 1/3 cup radishes sliced in halves
- 3-4 cups pea shoots
- 1 cup feta cheese crumbled
- 1/4 cup mint chopped
Dressing:
- 1/4 cup white balsamic vinegar
- 1/4 cup extra virgin olive oil
- 1 tbsp honey
- 1/4 tsp kosher salt
- pinch ground pepper
Instructions
- Bring a pot of water to boil and once boiling, add the farro and cook for 22-25 minutes until the farro is just done (almost a chewy texture). Drain the farro and set aside to cool. *Note the farro cooks just like you would cook pasta and will not absorb all the water like when you cook other grains*
- Next, prep your salad dressing by adding white balsamic vinegar, extra virgin olive oil, honey, salt and pepper into a small mason jar or bowl and shake or stir to combine.
- Then, prepare the salad ingredients: dice the watermelon into small cubes; slice the radishes; measure out the pea shoots; crumble the feta and chop the mint.
- To assemble the mason jar salads, divide the ingredients into 4 jars, starting with a 1/4 cup of dressing at the bottom of the jar. Then add in farro, diced watermelon, radishes, pea shoots, feta and top with mint.
- Store in the fridge for up to 2 days.
- When you’re ready to eat the salad, shake the mason jar to combine ingredients and then enjoy!
Notes
Want to use a different grain? Quinoa would also work really well with this recipe too.
Tried this recipe?Mention @cookinginmygenes or tag #cookinginmygenes!