Meal Plans for Weight Loss

4 Salad-In-A-Jar Recipes | Healthy Lunch Ideas

Healthy Salad Recipes

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.

Healthy Salad Recipes

 

Salad #1 – Paleo Chef Salad w/ Honey Mustard Dressing

Paleo Chef Salad w/ Creamy Honey Mustard
Prep Time
10 mins
Total Time
10 mins
 
Servings: 1
Author: Kayla Chandler
Ingredients
For the Creamy Honey Mustard (2 servings)
  • 1/4 C. Paleo-Approved Mayonnaise I use Primal Kitchen
  • 1 Tbsp Dijon Mustard
  • 1 Tbsp Raw Honey
For the Salad
  • 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
Instructions
For the Honey Mustard
  1. 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.
For the Salad
  1. Add Salad Dressing to the mason jar first (whatever amount you'd like).
  2. Then, add the cherry tomatoes, cucumber, carrots, ham & turkey, boiled egg, romaine lettuce, and chopped walnuts.
  3. 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!
Recipe Notes

I used a quart-size mason jar for this salad.

Salad #2 – Paleo Plantain Taco Salad

Paleo Plantain Taco Salad
Prep Time
10 mins
Cook Time
15 mins
Total Time
35 mins
 
Servings: 1
Author: Kayla Chandler
Ingredients
  • 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
Instructions
  1. 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.
  2. 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.
  3. 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!!
Recipe Notes

I used a quart-size mason jar for this recipe.

Salad #3 – Apple Pecan Chicken Salad

Apple Pecan Chicken Salad
Prep Time
5 mins
Cook Time
30 mins
Total Time
35 mins
 
Servings: 1
Author: Kayla Chandler
Ingredients
For the Ranch Dressing
  • 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
For the Salad
  • 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
Instructions
  1. First, you'll need to season and bake your chicken breast. Use whatever seasonings you'd like.
  2. Then, add the ranch dressing to the jar first followed by the cucumber, celery, purple onion, apple, grapes, and chicken breast.
  3. Stuff as much romaine lettuce into the jar as possible and top with chopped pecans.
  4. Secure the lid and store in the refrigerator for 3-4 days.
Recipe Notes

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.

Primal Kitchen’s Ranch Dressing

My Homemade Ranch

 

Salad #4 – Summer Detox Chopped Salad

Summer Detox Chopped Salad
Prep Time
10 mins
Total Time
10 mins
 
Servings: 1
Author: Kayla Chandler
Ingredients
For the Dressing
  • 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
For the Salad
  • 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)
Instructions
For the Dressing
  1. To a small jar or mason jar, add all salad dressing ingredients.
  2. Secure the lid and shake until ingredients are fully combined. Set aside.
For the Salad
  1. To easily chop the veggies, just add each veggie to the food processor and chop using the 'S' blade.
  2. 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.
  3. Secure the lid and store in the refrigerator for 3-4 days.

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