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Mason Jar Salads

Quick and customizable salads layered in jars, perfect for meal prepping and enjoying fresh lunches throughout the week.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Healthy, Lunch, Meal Prep
Cuisine: American, Mediterranean
Calories: 350
Ingredients Method Notes

Ingredients
  

Dressings
  • 1-2 tablespoons vinaigrette, lemon-tahini, Greek yogurt ranch, balsamic, sesame-ginger Choose based on preference; homemade dressings are encouraged.
Hearty Vegetables
  • 1 cup chopped cucumber
  • 1 cup bell pepper
  • 1 cup shredded cabbage
  • 1 cup roasted broccoli
  • 1 cup cherry tomatoes
  • 1 cup carrots
  • 1 cup red onion
  • 1 cup roasted sweet potato
Proteins
  • 1 cup chicken (rotisserie or grilled)
  • 1 cup chickpeas canned or cooked
  • 1 cup tofu cubed
  • 1 cup quinoa cooked
  • 1 cup farro cooked
  • 1 cup brown rice cooked
Softer Add-ins
  • 1 cup avocado, chopped tossed in lemon juice
  • 1 cup mozzarella pearls
  • 1 cup berries
  • 1 cup cooked beets
Greens
  • 2 cups spinach
  • 2 cups kale
  • 2 cups arugula
  • 2 cups romaine
  • 2 cups spring mix
Crunchy Toppers
  • 1 cup croutons added just before serving
  • 1/2 cup nuts
  • 1/2 cup seeds
  • 1 cup pita chips added just before serving
  • 1 cup tortilla strips added just before serving

Method
 

Preparation
  1. Gather all ingredients and wash them as necessary.
  2. Layer the ingredients in the following order: dressing, hearty vegetables, proteins and grains, softer add-ins, greens, and finally crunchy toppers.
  3. Pack each jar tightly without bruising the greens.
  4. Seal jars and store them upright in the fridge until ready to eat.

Notes

Mason jar salads can last 4-5 days in the fridge. Use wide-mouth jars for easy packing and pouring. Adjust protein choices to keep the meal interesting throughout the week.