Mason jar salads are the perfect healthy meal or snack for families on the go. In less than 10 minutes, you can assemble salads for the whole week.
When you need to eat and run, just grab a fork, shake your jar, open it, and enjoy! No need for even a bowl or plate. The best part? You can make these ahead and refrigerate them for up to a week. Indeed a grab-and-go meal!
You can turn just about any salad you love into a salad in a jar, but below are recipes for our three favorites.
The Garden Supreme
- ½ cup of lentils
- 8 cherry tomatoes, cut in half
- 2 leaves of romaine lettuce, sliced
- ¼ cup of red onions, sliced
- ¼ avocado, sliced
- ½ cup fresh mozzarella, sliced
- 2 Tablespoons red wine vinegar
- 4 Tablespoons olive oil
- Dash of sea salt and ground pepper
Heat a frying pan over high heat, coat the pan with a small amount of oil, then lay the sliced mozzarella in the pan and sear briefly. Leave it in the pan just long enough to brown the outside without melting it. Let it cool a bit, then cube it.
Layer the ingredients in your jar from wet to dry. Start with olive oil, red wine vinegar, pepper, and salt to create the dressing. Next, add lentils, tomatoes, lettuce, red onions, avocado, and mozzarella.
Cucumber Caprese Salad
- 3 Campari tomatoes, sliced and quartered
- 1 large cucumber, sliced and quartered
- 6 small balls of fresh mozzarella
- 6 fresh basil leaves
- 2 Tablespoons balsamic vinegar
- 3 Tablespoons olive oil
- Dash of sea salt and ground pepper
Layer ingredients in the jar from wet to dry. Add olive oil, balsamic vinegar, pepper, and salt to create the dressing. Next, add tomatoes, cucumber, and fresh mozzarella. Cut the basil and add it last.
Meatless Antipasto
- 1 jar roasted red peppers
- 2 shallots, diced
- 1 small jar stuffed green olives
- 1 jar of mushrooms
- Dash of sea salt and ground pepper
Slice red peppers, shallots, olives, and mushrooms, and add them to the jar in that order. Sprinkle with sea salt and pepper.
