The Long May weekend is the beginning of the holiday season for me. We dream about trips, picnics and beautiful free weekends. The dreams are excellent but sometimes the realisation of the ideas is difficult. However, we try to arrange at least a few trips in the summer. For the trip I always prepare some provisions. Much like Yogi Bear, I like a well-stocked picnic basket. I prepare tortillas, sandwiches, muffins, roast meat, a little fruit and some vegetables, and then I can't wait for lunch during the trip.

Today I would like to share with you the recipe for salad from a jar, which is excellent for a picnic. You can also make it for lunch at work.

Ingredients:
100g of fresh spinach
100g of quinoa
half a fresh pineapple
avocado
200g of tuna in oil
half a pomegranate
a couple of blueberries
1 teaspoon of chopped chili pepper
a couple of chopped almonds
3 tablespoons of lemon juice
3 tablespoons of olive oil
1 tablespoon of chopped parsley
2 tablespoons of maple syrup
salt and pepper

Peel the pineapple and cube it. Mix the pieces with 1 tablespoon of lemon juice, 1 tablespoon of maple syrup, chili pepper and the chopped almonds. Rinse the quinoa. Put it into a saucepan and add 200ml of boiling water. Boil without stirring until the quinoa soaks up the water (about 10-15 minutes). Mix the rest of the lemon juice, the rest of the maple syrup, olive oil and parsley in a separate small bowl. Spice up the sauce with salt and pepper.
Arrange in layers in a jar: spinach, quinoa, pineapple with almonds, cubed avocado, tuna, pomegranate and blueberries. Sprinkle with the sauce.

Enjoy your meal!

Try also
Lunch from the jar, i.e. layered salad in the office
A spring salad with asparagus
Tortilla – tasty and yummy packed lunch for school