Looking for something interesting and engaging for your next event or corporate conference – look no further than the hot new trend ‘salad in a jar’.
What is this trend and how does it work?
Well this trend is essentially a deconstructed salad contained within a jar. Dressing is placed in the bottom, veggies and other salad goodies are piled on top. Everything stays separate and dressing-free until you tip the jar upside down and toss the salad in a bowl.
How do the greens not get soggy?
The basic idea when packing salads in jars is to start with the dressing then place the heaviest and most non-absorbent ingredients in and work your way up through to the lighter ingredients until you end up with the salad greens themselves.
How does everything get mixed together?
When you’re ready to eat your salad, just tip the jar upside and shake! Unscrew the cap and empty the ingredients it into a bowl. Once the salad is in the bowl, you can toss it some more with your fork to make sure everything is evenly coated.
Dressing goes on the bottom, veggies and other salad goodies get piled on top. Everything stays separate and dressing-free until you tip the jar upside down and shake; toss the salad together in a bowl.
So what are your thoughts on this fun new trend? The Eventful Projects event team think this dynamic lunch idea not only looks fantastic but it will certainly be a talking point at your event or corporate conference and without a doubt be remembered by delegates………… which us event organisers just love!
Why not try this hot new trend at home, you can take it to work for lunch or use this technique for a picnic or home party. Here are two of our event’s team favourite recipes for you to try – enjoy!
MEXICAN PRAWN & TOMATO SALSA SALAD
1 tsp coconut oil
5-6 raw king prawns (peeled and deveined, pre-cooked prawns can also be used)
2 garlic cloves, finely diced
1/2 tsp red chilli flakes or powder
1/2 tsp sweet paprika
1/2 tsp cumin powder
1/2 tsp sea salt
For the tomato salsa
1/2 cup diced tomatoes (about 2 small tomatoes)
2 tbsp chopped fresh coriander (cilantro)
1/4 red onion, finely diced
Juice of 1/2 lime juice
2 tbsp extra-virgin olive oil
1/2 tsp sea salt + pinch of coriander seed powder (optional)
1 tightly packed up of chopped cos lettuce or iceberg lettuce
1/2 avocado, diced
1/4 lime & extra coriander to garnish
Optional additions: jalapenos, extra coriander, bacon, grated cheese
Heat coconut oil in a large frying pan. Toss peeled prawns with garlic, spices and sea salt. Pan fry for 3-4 minutes, stirring a couple of times to ensure even cooking. Set aside to cool before packing the salad.
If cooking pre-cooked prawns, just warm them up with garlic and spices for 2 minutes.
Combine salsa ingredients and place on the bottom of the jar, followed by prawns, lettuce and avocado (please note the order in the picture is different).
Place lime and extra coriander on top.
1 cup cubed chicken
2 big handfuls mixed greens
1 cup chopped mushrooms
1 cup cherry tomatoes
1/4 red onion, diced
1/4 cup chopped capsicum (red)
4 tbsp balsamic vinaigrette
3 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
1-2 tbsp water (more or less depending on the consistency you want)
2 tbsp honey (can be replaced with agave or brown sugar)
1/4 tsp sea salt
1/4 tsp black pepper
Place all ingredients into a small lidded jar, shake to mix thoroughly.
Layer the ingredients in the jar as follows:
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For information about your next event contact Vicky at firstname.lastname@example.org or 0422 053 013.