Mason Jar Salads–Quick & Gorgeous Lunches

Mason Jar Salads–Quick and Easy Lunches!

I love to pack my lunches in mason jars!

I have been doing this for years and years because it is convient and gorgeous. I love looking at all of the whole clean foods just waiting to be eaten!

For simplicity, I use mainly extra virgin olive oil with basalmic vinegar as the dressing on the majority of my salads. And most of my salads are whatever veggies and greens I have left over in my fridge, or what I can harvest from my garden in the growing season. But I have some yummy recipes to share that I make when I want to construct something special.

NOTE: I don’t use cheese on my salads since I avoid dairy, and added grains are whole grains, non GMO and gluten-free. Any meat I use is always: organic, antibiotic-free, hormone-free, uncaged, grass fed, free range, and wild-caught.

There is a specific way to pack your salad in your mason jar: Build bottom to the top.

1. Start with the wet ingredient first–your dressing.

2. Moisture resistant, hearty veggies (onions, broccoli, peppers, cauliflower, tomatoes, beets, etc)

3. Weaker veggies (beans, avocado, corn, tomatoes)

4. Meats

5. Sprouts and chopped nuts

6. Greens (arugala, spinach, beet roots, swiss chard, collard)

5-SIMPLE SALAD MASON JAR RECIPES:

Chicken Taco Salad

Add ingredients in the following order:

Avocado dressing, corn, black beans, tomato, cooked chicken, romaine.

Avocado Dressing

A creamy and healthy avocado salad dressing!

INGREDIENTS:

1 whole Avocado, 1 clove Fresh Garlic, peeled; 1/2 tablespoon fresh lime or lemon juice, 3 tablespoons Olive Oil, 1/4 teaspoon Kosher Salt, 1/4 teaspoon Ground Black Pepper, Water

DIRECTIONS: Keeps in an airtight container for a about a week.

In a mini food processor add the peeled clove of garlic, avocado, lime or lemon juice, olive oil, salt and pepper.

Process until smooth, stopping to scrape down the sides a few times. Thin the salad dressing out with a little bit of water {1/4 cup to 1/2 cup} until it reaches a desired consistency.

2. Creamy Citrus Chicken & Brown Rice Salad

Citrus dressing, Red pepper, red onion, bronw rice, cooked chicken, spinach

Citrus dressing:Keeps in the refrigerator for 2 days.

juice
2 tablespoons balsamic vinegar
1 tablespoon extra virgin olive oil (EVOO)
salt and black pepper, to taste

Whisk all the ingredients together, or combine in a small jar and shake well.

3. Basic Green Garden Salad

EVOO + Basalmic vinegar, cucumbers, tomato, sprouts, arugala and spinach, sliced almonds, dried cranberry

4. Butter Bean Beauty

EVOO + Basalmic vinegar, Red onions, butter beans, arugala, spinach, chopped nuts (walnuts or pecans), cooked quinoa, dried fruit (apricots, raisin or cranberry)

5. Hale the Mighty Kale

EVOO + basalmic vinegar, sliced radish, red onion, shredded carrot, shredded purple carbage, kale, chopped nuts (peacon, almonds or walnuts), mandarin oranges or tangerine slices.

Keep it Simple.

Enjoy!

Live Life Optimally,

Kristie