Alright, I’m going to give you fair warning, I’ve been getting pretty obsessed with mason jar lunches lately. I’ve been seeing them all over Pinterest, and I’ve completely fallen in love with them. They are cute, and portable, and always look yummy. I’ve been experimenting with them over the past few weeks and have found a couple great combinations! A few weeks ago I posted my recipe for Caprese Salad in a Jar, and now I’m excited to share with you my newest mason jar lunch: Zoodles with Avocado Pesto. It’s combining two really hot fads right now – mason jars and zoodles!
For those of you that have been following the blog, you might have noticed a trend…I never seem to have the right tools in my kitchen to complete any task (how on earth am I food blogging??). For example, with the Blueberry Mint Lemonade I didn’t have a muddler, so I ended up using the back end of a whisk. For the Nutella Stuffed Peanut Butter Cookies I didn’t have an electronic mixer, so I mixed everything by hand. And as for the hilarity that resulted in my recipe for the Plum-Cherry Chocolate Chip Cakies…well for the cakies, I didn’t really have any of the ingredients. The list goes on and on!
Sometimes I feel that since I don’t have a well stocked kitchen, I’m not really an adult. Guys, I don’t even have a dining room table. (what?!) BUT regardless of whether I have the supplies or not, it doesn’t stop me from making a recipe. This time was no different. I obviously don’t have a spiralizer or a mandolin…but I was determined to make Zoodles (zucchini noodles!). So I improvised, and it worked just fine! I do have a box grater, so I laid it on it’s side and chopped the ends off a zucchini. Then I slid it along the grater (the side with the large holes). It makes zoodles just fine. TIP: The more pressure you apply, the thicker your zoodles will be.
I mean, just look at those zoodles! They look great. I bet you never would have even known I don’t have the proper tools if I didn’t tell you. BUT I love to let you in on all my little secrets, so the cat’s out of the bag! The good news about this recipe: it’s super simple. Only three ingredients! Zoodles, cherry tomatoes, and Avocado Pesto.
I made a recipe for Avocado Pesto that’s really simple a while back (you literally just throw everything in a food processor), so check it out if you haven’t already.
- 1 cup cherry tomatoes
- 1 cup zoodles (1 medium zucchini)
- 4 tablespoons of Avocado Pesto
First, grate your medium zucchini. Then toss with 4 tablespoons of Avocado Pesto. Take a mason jar and alternate layers of Avocado Pesto zoodles and cherry tomatoes. Then you’re done. That’s it. It may be my most simple recipe yet.
- 1 cup of cherry tomatoes
- 1 medium zucchini to make 1 cup of zoodles
- 4 tablespoons of Avocado Pesto
- First, grate your medium zucchini.
- Then toss with 4 tablespoons of Avocado Pesto.
- Take a mason jar and alternate layers of Avocado Pesto zoodles and cherry tomatoes.
Also for those of you doing weight watchers, the recipe yields one jar and it’s 9 points plus values. If you use less Avocado Pesto it would be less, but I like mine SLATHERED in the stuff. It’s just that good! Also this recipe is vegan, vegetarian dairy free AND gluten free. Score!
I’m really happy with how quick and simple this mason jar lunch is. Do you have any particular combinations you like for mason jar lunches? I’ve got a few more in the works, but I’d love to hear your preferences. Drop me a note in the comments!
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