Cinco de Mayo Layered Salad

Below are suggested ingredients, but this recipe can be made with any vegetables you like – the more colorful the better for you!

½ cup fresh spinach or arugula leaves, torn into one-inch pieces
½ cup spring mix leaves, torn into one-inch pieces
1 small tomato, chopped
¾ cup chopped salmon OR egg OR chicken breast
½ cup black beans (rinsed and drained)
¼ cup chopped bell pepper
¼ cup chopped or shredded carrots

1 Tbsp fresh cilantro, chopped
½ avocado, cubed
1 Tbsp pepitas

2 tsp rice vinegar
Juice of ½ a lime
3 Tbsp extra virgin olive oil (EVOO)

Cayenne pepper to taste

Tall portable container, i.e. Mason jar (approx. 3-cup capacity)

Layer ingredients 1 through 8 into the portable food container, beginning with the first ingredient listed. As you add each layer, gently smooth the food layer with the back of a spoon. Top with sliced almonds and secure with container top. In a separate portable food container or plastic zip bag, mix the dressing ingredients. When you are ready to eat, remove salad lid, sprinkle in dressing, replace lid and gently shake. Eat layer by layer or stir to mix.