Inspired living

Rainbow Salad in a Jar Recipe

Rainbow Salad in a jar recipe

Credit: Adam Guthrie

Finding ways of eating good food on the go is essential. It saves money and ensures you make a great choice when away from your home kitchen.

Serves: 1



  • ½ cup sweet potato, cut into cubes
  • ¼ cup broccoli florets, steamed
  • 1 cup cooked red rice

  • Maple and Mustard Dressing
  • ¼ cup maple syrup
  • ¼ cup water
  • 1 tbsp tahini
  • 1 tsp grain mustard
  • Juice 1 lemon
  • Salt & pepper, to taste

  • 1 handful baby spinach
  • ¼ avocado, sliced
  • ½ radish, sliced thinly
  • ¼ cup spiralised carrot
  • ¼ cup spiralised zucchini
  • ¼ cup microgreens/sprouts
  1. Preheat oven to 200°C.
  2. Place potato on oven tray lined with baking paper and bake for 20 mins or until golden brown. Set aside.
  3. Place broccoli florets in steamer for 2–3 mins, drain and cool under running water. Set aside.
  4. Place dressing ingredients in jar with firm-fitting lid and shake well to combine.
  5. To assemble salad, place rice at bottom of jar and layer other ingredients into jar to form bands of colour.
  6. Pour dressing over salad. Mix well and serve.


Adam Guthrie

Adam is a vegan whose passion for food began with a life-threatening illness and continues today in a lifestyle built around healthy cooking and eating. Adam is a qualified chef and wellness coach who specialises in a wholefood, plant-based diet. Adam shares how to prepare delicious, healthy food for health, energy and vitality. He conducts online healthy eating and wellness programs and gives keynote talks, live cooking demonstrations and cooking classes on the subject of healthy eating and living well.