Have you ever done a salad jar meal prep? This is my first time getting into this meal prepping adventure. Let me tell you why I started this adventure!
- You can meal prep them ahead of time, while easily adding in variety for the week – with minimal effort!
- Your dressing won’t make your green soggy. Properly layering a mason jar salad means they never touch until you’re ready to them, keeping everything fresh and crisp. Now I have to say, next time I would later them to have the lettuce on top – but they didn’t end up too soggy at all!
- They are easily portable and grab and go convenient. They take up very little space both in your lunch kit and your fridge, and being see through means you can just open your fridge, grab what you want, and go!
How do you eat salad from a mason jar?
Some people eat their salads straight from the jar. A few minutes before eating, tip the jar upside down (so that the dressing is now at the top) and let gravity do its thing – the dressing will slowly trickle down through the salad. Right before you eat the salad, give the jar a few good shakes and then take off the lid and enjoy!
However, if you’ve packed your salad nice and tight (which helps keep the ingredients from shifting in the jar and getting soggy too early), then this might not work. If this is the case, then grab a bowl and pour the salad into the bowl. Stir to combine the ingredients and enjoy!
Check out all of the recipes below and watch me make them on Youtube!
Vegetarian Taco Salad Jar
Ingredients
Vegetarian Taco 'Meat"
- 1 tbsp avocado oil
- 8 ounces tofu
- 2 cups cooked quinoa
- 1 cup sweet onion chopped
- 4 clove garlic chopped
- 2 tsp chili powder
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp red pepper flakes
- 1/2 tsp oregano
- 1 tsp cumin
Salad Ingredients
- 1 cup romaine lettuce chopped
- 1/2 cup cherry tomatoes chopped
- 1/4 cup vegan cheese
- 1/4 cup salsa
Instructions
- To make the vegetarian taco filling: Pat the tofu dry and crumble it into small bite sized pieces. In a large skillet, heat the avocado oil over medium heat. Add in the onion and garlic and sautee for 5 minutes until the onion becomes translucent. Add in the quinoa, tofu crumbles, and spices. Stir and continue to cook for 5 minutes until completely heated through. Enjoy!
- Layer ingredients in mason jar, starting with salsa on the bottom and topping with vegan cheese. When about to eat, shake up jar to mix ingredients. Pour into bowl to eat and enjoy!
Italian Chickpea Pasta Salad Jar
Ingredients
- 4 cup mixed greens
- 2 cup fusilli pasta cooked
- 2 cup chickpeas cooked
- 1 cucumber sliced
- 1/2 cup Italian salad dressing
Instructions
- Compile all ingredients, starting with the dressing on the bottom. Shake up in jar before eating and pour in bowl before eating. Enjoy!
Lentil Barley Apple Salad Jar
Ingredients
- 2 cup brown lentils cooked
- 2 cup pear barley cooked
- 2 apples chopped
- 1/2 red onion chopped
- 4 cups mixed greens
- 1/2 cup balsamic dressing
Instructions
- Compile all ingredients, starting with the dressing on the bottom. Shake up in jar before eating and pour in bowl before eating. Enjoy!