Ingredients

For the dressing:

1/2 avocado

2 tbsp coconut milk

juice of 1/2 lime

For the salad:

1/3 cup brown rice 

3 asparagus stalks

1/4 cup green peas

1 medium zucchini, Blade C – I purchased the zucchini already sprialized at the grocery store. 

2-3 scallion stalks, diced

1/4 cup cubed feta

Instructions

1. In a food processor, place in all of the ingredients for the dressing. Pulse until creamy. set aside.

2. In a bowl, combine the quinoa, cilantro and coconut flakes. Toss to combine and set aside.

3. Sauté the asparagus and peas  for 3-4 minutes or until vegetables are cooked.

4. Assemble your mason jar salad. First, put in dressing. Second, the brown rice. The the zucchini noodles. Then, the scallions. Then, the asparagus & peas. Then, the feta. Put the lid on the mason jar and refrigerate for the week.