Mason Jar Broccoli Salads with Kale and Apple
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Mason jar salads layered with kale, broccoli, chickpeas, and apple in a yogurt dressing. Fresh and crunchy with a tangy poppy seed dressing, designed to transport and stay fresh until lunch.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- ¾ cup plain Greek yogurt
- 2 tablespoons honey
- 1 ½ tablespoons apple cider vinegar
- 1 tablespoon lemon juice
- 1 tablespoon water
- 2 pinches salt
- a pinch of black pepper
- 1 teaspoon poppy seeds
- 1 medium apple (cut into ½-inch pieces)
- 2 teaspoons lemon juice
- 3 cups chopped broccoli florets
- 15 ounce can chickpeas (rinsed and drained)
- 1 yellow bell pepper (chopped)
- ¼ cup chopped red onion
- 2 cups chopped kale
- ¼ cup sunflower seeds
At a glance
PER SERVING · TIME 15M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Sodium
- 348mg
- Total sugar
- 23g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 629mg
- Calcium
- 174mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 348MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.