J.S. BURGERS CAFE, a hamburger cafe run by apparel brand JOURNAL STANDARD, is collaborating with the recipe book "Make Ahead and Enjoy Every Day! New York-Style Jar Salad Recipes." The cafe will be offering three varieties of jar salads to coincide with the AVOCADO FESTA, which runs from March 10 to early May. A jar salad is a layered filling of dressing and various vegetables in an airtight jar. A small amount of dressing is enough to infuse the entire jar, making it a healthy option. It can be stored in the refrigerator for several days while still crisp. Recently, it has become popular with busy housewives and fashion-conscious young people thanks to its stylish and cute appearance. For this collaboration, the recipe book's author, Rin Hiroko, has devised three new recipes. One of these is "Prosciutto Camembert Coleslaw," an updated version of the coleslaw featured in the magazine. The richness of the nuts and the creaminess of the Camembert bring out the sweetness of the cabbage. Meanwhile, the "Mexican Coriander" is a Mexican salad topped with coriander, shrimp, and cheese. The pico de gallo sauce, made with lime, fresh tomatoes, and green chili peppers, complements the vegetables perfectly, making it a satisfying dish. In honor of the "AVOCADO FESTA," the "Double Avocado" is also available, combining guacamole with diced avocado. Other colorful ingredients are added and combined with a spicy mayonnaise dressing. Rin Hiroko is a culinary researcher and food coordinator who produces dishes for parties. She is also a leading expert on jar salads, having researched and studied the salad boom in New York. Since its release, the recipe book has sold 60,000 copies at an unprecedented rate.