1/4 cup balsamic vinegarette
2 cups spinach
2 cups quinoa, cooked
1 medium avocado, diced
1 mango, diced
½ cup black beans
1 tomato, diced
1/2 red onion, diced
To assemble the salad, place 2 tablespoons of salad dressing in the bottom of the canning jar, followed by 1/2 cup spinach, ½ cup of cooked quinoa, ¼ avocado, 1/4 cup mango, ¼ cup black beans, ¼ tomato, and 1 Tbsp red onion. Twist lid tightly to seal the jar. Shake and serve immediately, or store in the refrigerator for future use.