Apricot and Fig Breakfast Salad
Serves: 4 32oz Mason Jar Salads
  • ¾ cup olive oil
  • 8 tablespoons balsamic vinegar
  • 8 apricots, pits removed and sliced
  • 4 figs, stems removed and quartered
  • 2 avocados, cubed
  • ½ red onion, chopped
  • 5oz arugula
  • 1 cup cashews
  1. Heat a skillet over medium high heat.
  2. Add cashews and roast, moving around the pan occasionally, until slightly browned.
  3. Remove cashews from heat and spread out on a plate.
  4. Line up four 1 quart mason jars and add ingredients, divided into the four jars, in the order listed above, minus the cashews.
  5. Ensure the cashews have cooled before adding them on top of the arugula, otherwise it might wilt.
  6. The goal here is to go from the wettest ingredient to the driest, so it's important to add them in order!
  7. These can be stored in the fridge for up to 2-3 days.
Recipe by Anya's Eats at http://www.anyaseats.com/apricot-fig-breakfast-salad/