Sharing some tips on how to make mason jar salad + my favorite combinations and recipes!
Hi hi friends! how are you I hope you’ve had a wonderful morning so far! We’re on a Disney cruise right now – I’ll report back with all the fun and sharing some stories on IG! – and having a great time. For today’s post, I want to share a meal prep that I absolutely love, especially if you have a busy schedule and routine: Mason Jar Salad!
They’re a simple and convenient way to pack in a nutrient-dense and satisfying meal, and they’re great for healthy packed lunches. My favorite thing about them is that you can make them days in advance, so they are a wonderful meal prep option. I’m dedicating this post to sharing practical tips to help you make delicious (and not soggy!) mason jar salads.
How to Make a Mason Jar Salad
Why Put Salad in a Mason Jar?
- This is a single-serve meal option
- You can customize these salads to suit your preferences
- You can start with the same base and add flavor variations later, so you don’t end up eating the same thing all week
- It is a convenient way to get nutrients, vegetables, protein and healthy fats
- You can make them a full meal or a side salad
How to Layer a Mason Jar Salad
Prepare all your ingredients. I like to have a mix of fresh greens (rotate the types to get different nutrients and benefits), roasted vegetables, protein (chicken, tuna, tempeh, lentils, leftover steak or salmon, hard-boiled eggs, whatever you like), healthy starches (cooked rice, beans , quinoa, sweet potato or any pumpkin, etc.), healthy fats (seeds/legumes work well in these) and any extras (dried fruit, cheese, olives, pickled or pickled vegetables, etc.)
Start layering! The key with mason jar salads is to layer each ingredient, starting with the higher water content and denser options, then ending with the greens. I do beans first, pickled vegetables, roasted vegetables, protein, starches, greens. Anything that adds extra flavor or crunch (like seeds/seeds, croutons), I put in a little reusable bag or container so they don’t get soggy in the mix.
Set your dressing aside. You can use homemade dressing or your favorite store-bought option. I love Primal Kitchen, we order from Thrive Market.
How to Eat a Mason Jar Salad
If you’re at home, I like to add my mason jar salad to a bowl, top with the dressing, and then use a pizza cutter to cut it up. From here, I can add any additional spices or herbs and enjoy!
If you eat your salad on the go, make sure you have a wide-mouth mason jar. Add your dressing and toppings to the jar, add the lid, shake it up, then remove the lid and eat!
What size mason jar for salad?
I love these! These jars are 32 ounces and have a wide mouth for a nice, heavy salad. I love using glass jars instead of plastic for meal prep, so you don’t have to worry about plastic chemicals coming into contact with your food while it’s sitting. You want to avoid leaving a lot of extra space in the jar, as excess oxygen can spoil the food more quickly.
How long does salad last in a mason jar?
Depending on the ingredients you use, a salad in a mason jar can last up to 5 fivers. You can ensure that the salad stays fresh by making sure your salad greens are completely dry before you add them to the jar.
Mason Jar Salad Ideas
Mediterranean salad in a jar
Layer the following ingredients: chickpeas, feta, chicken, pepperoncini, feta, kalamata olives, hot tomatoes, chopped romaine. Top with red wine vinegar, olive oil, salt, pepper and oregano before shaking and enjoying! Serve with pita bread on the side.
Cobb salad in a jar
Layer the following ingredients: cucumbers, tomatoes, black olives, chopped hard-boiled egg, feta, chopped turkey bacon, chicken and romaine. Add ranch dressing before serving.
Buffalo Chicken Salad
Here’s the recipe! Add the chicken and feta first and then the salad greens and cilantro. Add your dressing before shaking and serving.
Mexican chopped salad
Layer the following ingredients: baked black beans, cheese, salsa, rice, chicken, bell pepper, cilantro, red onion, and greens. Just before serving, add cilantro-lime vinaigrette (store-bought or try this recipe) and chopped tortilla chips.
We love tuna and chicken salad in our house. Here’s my go-to tuna salad recipe! Add some to the bottom of the jar with the celery, olives and salad greens. Add dressing and sliced avocado before serving. I have this with fresh sourdough.
Beetroot, goat cheese and basil
Layer the following ingredients: baked beets, crumbled goat cheese, protein of choice, fresh basil and salad greens. Top with your favorite balsamic vinaigrette before enjoying.
Curry Chickpea Salad
This is my go-to recipe! I add this to the bottom of the jar and add it on top of the salad greens. I serve it with Primal Kitchen Dressing and Simple Mills crackers.
So tell me, friends: How often do you prepare meals? Do you love mason jar salads? If you’re a fan, please share your favorite combination!