Saturday, March 29, 2014

Chopped Salad In A Jar

They say you can keep it in the jar for a week, but two days was enough for me.  I do like my salads very fresh though. The tomatoes were a little leathery and the cucumber was turning into the same consistency as a pickle.  I was going to to try and wait longer to eat it, but it was obvious just by looking through the glass that things were a changin´.

Chop and Layer the Ingredients into a clean jar in the order of juiciness:

Handful of Heirloom Tomatoes
Half an English Cucumber
2 Celery Stalks
Half a Bunch of Red Radishes
Small Slice of Red Onion
2 Green Onions
Half a Bunch of Cilantro

I squished it down good and filled it to the top with Cilantro so that there was as little air as possible at the top.  The seal was good when I removed it.

When you are ready to serve your delicious chopped salad, fry up 3 slices of bacon and crumble over the top. Slice a large avocado and place on top. I added some sea salt and a chopped habanero.

                                     So Mouthwateringly Delicious!