A mason jar salad is one of the best lunch ideas if you know you’re going to have a busy day!
A salad in a jar is my go-to meal prep if I know I’m going to be having a busy week! Its easy, convenient, less of a clean-up and one of the best healthy lunch ideas!
This mason jar salad is great because its layered salad in a mason jar with a base of mixed greens, cherry tomatoes, cucumber slices, shredded carrots, grilled chicken breast, and a light vinaigrette dressing on the side to make it extra special. When you’re ready to eat, simply shake the Mason jar to distribute all that amazing dressing and then pour the salad into a bowl or eat directly from the jar like me!
Mason Jar Salad
Ingredients
For the salad:
- 1/2 cup cooked quinoa or farro
- 1/2 cup cherry tomatoes halved
- 1/2 cup cucumber diced
- 1/2 cup bell peppers any color, diced
- 1/4 cup shredded carrots
- 2 cups mixed salad greens such as spinach, arugula, or kale
- 4 ounces grilled chicken breast diced
- 2 tablespoons crumbled feta cheese optional
- 2 tablespoons sliced almonds or seeds such as sunflower or pumpkin seeds
- Optional additional vegetables: sliced radishes diced avocado, shredded cabbage
For the dressing:
- 2 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar or lemon juice
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- Prepare the dressing by whisking together the olive oil, balsamic vinegar or lemon juice, Dijon mustard, salt, and pepper in a small bowl. Adjust seasoning to taste.
- Assemble your Mason jar salads in the following order:
- Divide the dressing evenly among the Mason jars, pouring it into the bottom of each jar.
- Layer the cooked quinoa or farro on top of the dressing in each jar.
- Add the cherry tomatoes, cucumber, bell peppers, shredded carrots, and any additional vegetables you’re using, dividing them equally among the jars.
- Layer the diced grilled chicken breast on top of the vegetables in each jar.
- If using, sprinkle the crumbled feta cheese and sliced almonds or seeds over the chicken in each jar.
- Top each jar with the mixed salad greens, pressing them down gently to fit.
- Seal the Mason jars tightly with their lids and store them in the refrigerator until ready to eat. The salads can be stored for up to 3-4 days.
- When ready to enjoy, simply shake the Mason jar to distribute the dressing evenly, then pour the salad into a bowl or eat directly from the jar.
Notes
Nutritional Information (approximate, based on specific ingredients and quantities used): Calories: Approximately 450-550 calories Protein: Approximately 30-35 grams Fat: Approximately 20-25 grams Carbohydrates: Approximately 35-40 grams Fiber: Approximately 7-9 grams
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