How to Make a Mason Jar Salad + My Favorite Recipes

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With summer just around the corner, it’s time to clean up our diets and up our physical activity levels to give us a boost in confidence when sporting our favorite swimwear at the beach. Without further ado, let me introduce you to the mason jar salad! These salads are easy to assemble, convenient to have on hand for a busy week, and make for a light and healthy lunch or dinner.

The layers that make up a mason jar salad aren’t just pretty to look at; they serve a purpose, too. The idea is to strategically layer your favorite salad ingredients so that they will last for days at a time in the refrigerator. By following the steps below, you will get a perfectly fresh and crisp salad every time!

Step 1: Add the dressing. Start with 2 Tablespoons of dressing for pint-sized jars, or 4 Tablespoons for quart-sized jars.

Step 2: Hard vegetables. Because these veggies will be sitting in dressing, you want to make sure they won’t soak up any liquid. This would include: carrots, chickpeas, beans, corn, cucumbers, sugar snap peas, radishes, etc.

Step 3: Protein. If you’ll be eating the salad within a day, add a layer of grated or crumbled cheese and protein, such as tuna, grilled chicken, or a hardboiled egg. If you’re making salads to eat throughout the week, wait until the day-of and add these ingredients to the top of the jar.

Step 4: Soft vegetables and fruits. Next layer softer fruits and veggies, such as tomatoes, avocado, strawberries or dried fruits. If you’re making salads to eat throughout the week, wait until the day-of and add these ingredients to the top of the jar.

Step 5: Nuts and seeds. Add nuts for added crunch and healthy fats, such as: sliced almonds, walnuts, or sunflower seeds.

Step 6: Finally, the salad greens! Add your favorite lettuce (I like spring mix, spinach and arugula), tearing with your hands for bite-sized pieces. It’s okay to pack them in there!

When ready to eat, unscrew the lid and shake the salad onto a plate or bowl. Easy peasy! These salads are a great addition to your weekly meal plan, as they can be made and stored in the refrigerator up to 5 days before consuming!

Southwest Chicken Mason Jar Salad

Creamy Cilantro Lime Dressing
1 c. chopped cilantro
1 clove of garlic
1/2 c. (or one individual container) of Greek yogurt
1/2 c. grapeseed or olive oil
2 Tablespoons white wine vinegar
zest of 1 lime + juice of 2 limes
1/2 teaspoon salt
1/4 teaspoon black pepper

Place all ingredients in a blender or food processer. Blend until creamy and smooth. Refrigerate until ready to serve.

*dressing will last up to 2 weeks in a tightly sealed container

In the jar (in order from bottom to top): cilantro lime dressing, black beans, corn, tomatoes, shredded chicken, grated Monterey Jack cheese, and romaine lettuce

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Summer Fruit Quinoa Salad

In the jar (in order from bottom to top): poppyseed dressing, blueberries, sliced strawberries, cooked quinoa, sunflower seeds, parmesan shavings, spring mix lettuce

For more mason jar salad recipes, visit my “Lunch Break” Pinterest board, here!

What is your favorite salad combination?

-Carly Paige

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Simply Swapped Everyday

Simply Swapped Everyday is your guide to elevating the everyday through mindful methods, ingredient swaps and over 75 plant-powered recipes. Cooking healthy foods at home has never been easier or more delicious!

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  1. I love these salads. They last in the fridge for several days and would be so fun for a luncheon with the girls, picnic, work, busy day on the run, as a treat for a friend, etc. Tie a bow on them and make them fun!!

Hi! I’m Carly Paige, a culinary nutrition expert and chef who believes that healthy doesn’t have to be frustrating, boring or restrictive. I’m here to show you how through my Simply Swapped Method so that you can feel more energized and confident from within. You’ll find tips for focusing on nutrition in the kitchen, along with plant-powered, gluten-free recipes that proves healthy can be delicious.

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