Mason jar salads are just that – a salad in a mason (or glass) jar. I’m not sure who came up with this concept, but I think it’s genius. Storing the salad in a jar keeps it fresh for 5-7 days. What’s easier than jamming loads of fresh ingredients into a jar? It will save your loads of cash if you usually buy from the local cafe, not to mention the calories you’ll save! Theres a strategy to assembly to keep all the contents at their freshest:
Layer 1 – Dressing: 1-2 tablespoons
Layer 2 – Hard vegetables: carrot, celery, capsicum, red onion, cucumber
Layer 3 – Complex carbs: Brown rice, pumpkin or quinoa (if desired)
Layer 4 – Soft vegetables: avocado, tomato
Layer 5 – Protein: chicken, tofu, egg and cheese
Layer 6 – Salad greens: lettuce or baby spinach
Now admittedly the one I’ve made here, I ate straight away, so I totally ignored this method. If you’re going to eat it soon, or dressing with citrus (lemon / lime) and just leave a wedge in the top, you don’t need to worry too much about the layering method. If you’re storing it for a while, ensure the dressing is kept at the bottom, and then mix through the salad just before lunch time.
Let’s get to it!
SERVES: 1 jar
There’s a million different combos that suit a salad jar, but here’s my current favourite:
- 1-2 Lilydale free-range chicken skewers, cooked + cubed
- 1/2 cup fresh spinach
- 1/4 cup grated beetroot
- 1/4 avocado, cubed
- 5 cherry tomatos, quartered
- handful spiralized zoodles
- 1 tbsp crushed walnuts
- 1 tbsp pepitas
- 1/2 tsp dried chilli flakes
- 1 wedge lime
- Cook your protein – I grilled the new Lilydale Free-range Satay Chicken Skewers, which are super convenient and tasty. If you’re vegan / veggie, you could opt for tofu marinated brushed in spices and peanut butter.
- Layer all ingredients (in order listed) in a large glass jar.
- Stick the lid on.
- Store in the fridge for up to a 4 days.
- When you’re ready to eat, dress with lime juice, and get stuck in!