One of the great things about salads is that they’re easy to take with you on the go. Whether you’re traveling or simply going to work, a delicious mason jar salad recipe is something you can easily prep beforehand and store for when you need it.
Of course, you won’t be doing this in a bowl because they’re not that portable, so instead, we’ll learn a delicious mason jar salad recipe. It’s quick, it’s easy, and it’s convenient! This will be an easy-going, plant-based mason jar salad with no gluten or dairy used.
There are two parts to this mason jar salad recipe. First, we will make the dressing for the salad, and then, we will add the rest of the ingredients.
Ingredients for salad dressing
- ¼ cup of apple cider vinegar
- ¼ cup of olive oil
- ¼ cup of raw honey
- ¼ teaspoon of salt
- ¼ teaspoon of black pepper
Combine all ingredients inside of another jar and shake it well. You now have a great-tasting vinaigrette that you can use on any of your future salads! For this recipe, we’re going to pour four tablespoons of our vinaigrette into our salad mason jar.
In order to get the capacity, you need, I would suggest purchasing a 750 ml jar. This will fit the right amount of your colorful plant-based foods for proper portioning. 750 ml of salad will provide you with the filling on-the-go meal you need to keep your energy up.
Once you’ve poured in four tablespoons of your vinaigrette, it’s now time to put in the plant-based salad ingredients.
The following are the ingredients you’ll need to fill your mason jar:
- ½ cup of chopped tomatoes
- ½ cup of chopped carrots
- ½ cup of chopped cucumbers
- ½ cup of chopped radishes
- ½ cup of chopped celery
- ½ cup of chopped bell peppers
- ½ cup of cooked chickpeas
- ½ cup of cooked quinoa
- 1 cup of romaine lettuce
- 1 cup of parsley
Start with the chunkier ingredients when placing them in the mason jar. Tomatoes, carrots, cucumbers, radishes, celery, and bell peppers can all go on the bottom closer to the salad dressing. This will allow them to absorb the funky flavor of the vinaigrette.
Keep your quinoa and chickpeas closer to the top so they’re not soaked and breaking in the dressing. Your top layer should be your leafy greens, which you lightly drizzle with a little more dressing once you’re done layering the salad.
Remember, each time you place a layer, shake the mason jar a little to push the salad down. When you reach the top layers of quinoa and chickpeas, you can even use your hands or a spoon to make it flat so you can fit everything into the jar.
If you intend on saving this mason jar salad for later, it can last 5 days in the fridge. If you want to eat it immediately, then you can flip it out into a bowl.
For more recipes such as this one, check out my website and blog content. If you want recipe videos to show how to make healthy plant-based meals visually, then check out my YouTube channel!
The total amount of time this salad should take to prepare, which includes cutting, cleaning, and assembling the whole food, is around 45 minutes to an hour.
Stay healthy,
Eva