Hey Y’all! Today, I’m sharing 4 Salad-In-A-Jar recipes that are super easy to make and delicious! It’s so easy to run out of healthy lunch ideas, so hopefully today’s post will inspire you to get creative with your salads.
The 4 Salad Recipes I’ll be sharing today include:
- Paleo Chef Salad w/ Creamy Honey Mustard
- Paleo Plantain Taco Salad
- Apple Pecan Chicken Salad w/ Ranch Dressing
- Summer Detox Chopped Salad
When I first saw salad-in-a-jar recipes on Pinterest, I was like… “That’s genius!” Packing your salad ingredients into a jar is extremely portable and convenient. And, when you get ready to serve, just pour/dump the salad ingredients onto a plate or bowl and toss to combine.
The key to keeping your salad-in-a-jar recipes fresh is to add the salad dressing to the jar first followed by the items containing the most water content (i.e. cherry tomatoes, cucumber, carrots, onions, etc.). Seal the mason jar with a lid and store in the refrigerator for 3-4 days.
Mason Jar Salads are a game changer when it comes to prepping healthy lunch recipes for weekday meals. Now, you can actually prep your healthy salads 3-4 days in advance! Woohoo!!
Oh, and as always, all salads are 100% Gluten Free, Grain Free, Dairy Free, and Paleo Friendly.
Scroll to the end of this post to watch me make all 4 recipes.
Salad #1 – Paleo Chef Salad w/ Honey Mustard Dressing
- 1/4 C. Paleo-Approved Mayonnaise I use Primal Kitchen
- 1 Tbsp Dijon Mustard
- 1 Tbsp Raw Honey
- 1/4-1/2 C. Cherry Tomatoes
- 1/4 - 1/2 C. Chopped Cucumber
- 1/4 - 1/2 C. Shredded Carrots I shredded mine in the food processor
- 2 Slices of Organic Uncured Deli Ham, sliced
- 2 Slices of Organic Uncured Deli Turkey, sliced
- 1 Organic Egg boiled & diced
- 1-2 C. Romaine Lettuce chopped
- 1 Tbsp Walnuts chopped
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Add all ingredients to a small jar or mixing bowl and mix until fully combined. I like to add some water to this dressing to give it a thinner consistency when using it on salads.
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Add Salad Dressing to the mason jar first (whatever amount you'd like).
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Then, add the cherry tomatoes, cucumber, carrots, ham & turkey, boiled egg, romaine lettuce, and chopped walnuts.
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Seal the jar with a lid and store in the refrigerator for 3-4 days. When ready to serve, pour/dump salad ingredients onto a plate or into a bowl. Toss to combine and ENJOY!
I used a quart-size mason jar for this salad.
Salad #2 – Paleo Plantain Taco Salad
- 1/3 C. Organic Salsa
- 1/4 C. Cherry Tomatoes halved
- 1/4 C. Purple Onion diced
- 1/4 C. Bell Pepper chopped
- 1/2 of a Plantain make sure it's very ripe... almost black
- 1/2 of an Avocado cubed
- 3-4 oz Grass-fed Ground Beef cooked & seasoned with Taco Seasoning
- Spinach
- Cilantro chopped
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First, cook your ground beef and season with a taco seasoning that contains no MSG. While the beef is cooking, slice your plantain into 1/2 inch slices. Add some coconut oil or ghee to a skillet and fry the plantain chips until golden on each side and soft throughout.
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To assemble the salad, add the salsa to the mason jar first followed by the cherry tomatoes, purple onion, bell pepper, plantain chips, avocado chunks, and ground beef. Then, stuff the jar with lots of spinach and sprinkle some fresh cilantro over top.
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Seal the jar with a lid and store in the refrigerator for 3-4 days. When ready to serve, pour/dump the salad ingredients into a bowl or onto a plate. Toss to combine and ENJOY!!
I used a quart-size mason jar for this recipe.
Salad #3 – Apple Pecan Chicken Salad
- I used Primal Kitchen's Paleo Ranch Dressing linked below this recipe card, or
- You can make my homemade paleo ranch dressing also linked below
- 1/4-1/2 C. Cucumber chopped
- 1/4-1/2 C. Celery chopped
- 1/4 C. Purple Onion diced
- 1/2 of an Organic Apple chopped
- 1/4-1/2 C. Grapes halved
- 4 oz Chicken Breast seasoned and cooked
- 1-2 C. Romaine Lettuce chopped
- 2 Tbsp Pecans chopped
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First, you'll need to season and bake your chicken breast. Use whatever seasonings you'd like.
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Then, add the ranch dressing to the jar first followed by the cucumber, celery, purple onion, apple, grapes, and chicken breast.
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Stuff as much romaine lettuce into the jar as possible and top with chopped pecans.
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Secure the lid and store in the refrigerator for 3-4 days.
To keep the apple from turning brown, I like to toss my chopped apple in 1 tsp of lemon juice before adding it to the mason jar.
Salad #4 – Summer Detox Chopped Salad
- 2 Tbsp Extra Virgin Olive Oil
- 2 Tbsp Lemon Juice
- 1 tsp Fresh Ginger finely chopped or minced
- 1 tsp Dijon Mustard
- 2 tsp Raw Honey
- 1/3 C. Carrots chopped
- 1/2 C. Broccoli Florets chopped
- 1/2 C. Purple Cabbage chopped
- 1/2 C. Kale chopped
- 1/4 C. Raw Cashews
- 2 Tbsp Raw Pumpkin Seeds
- Fresh Parsley chopped (to taste)
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To a small jar or mason jar, add all salad dressing ingredients.
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Secure the lid and shake until ingredients are fully combined. Set aside.
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To easily chop the veggies, just add each veggie to the food processor and chop using the 'S' blade.
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To assemble to salad, add the dressing to the jar first followed by the carrots, broccoli, purple cabbage, kale, cashews, pumpkin seeds, and fresh parsley.
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Secure the lid and store in the refrigerator for 3-4 days.
