It is #fruitsandveggiesmonday hosted by the wonderful 
I stock up on these fresh strawberries since they were .50 cents a quart! I got four to eat and to share with my mom. Then used the rest to make strawberry jam out of them!
I got inspired when I saw a video from Tasty Vegetarian's mason jar salad, which could be kept in the refrigerator for five days. Because I also cook for my mom and my brother, I thought I could do this and save me some time!
The avocado base has chopped garlic, lemon juice and water; mixed all in a blender..
I don't have big mason jars on hands, but I have these plastic containers, so I used these instead. The avocado sauce went in first, then build up with different chopped vegetables! I used red sweet pepper, cucumber, corn kernels, and spinach.
As you can see, I also used chick peas to complete my salad dinner or lunch for a wholesome round of goodness.
I used spinach on the top, and add my mixed colors quinoa! This turned out delicious, filling and satisfying. I sent the photos to my friends, she made some, and we both agreed this recipe is a keeper.
The video came with four recipes, I tried two so far, but the avocado sauce base is the best!
Eat well and live healthy!
Text and Photos @IcyBC All Rights Reserved!
