In a bowl, toss the lamb’s lettuce and herbs together.
Divide the beet hummus among four 1-cup (250 ml) jars. Top with the cucumber, walnuts, celery and feta. Finish with the lamb’s lettuce and herbs. Close the lids. The jars will keep for 1 day in the refrigerator.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.