Since we showed you how to make mason jar salads a few weeks ago, we’ve loved hearing how many of you have adopted the trend for your lunchtime routine! So, we decided to bring you a few more salads to add to your recipe repertoire, courtesy of three of our favorite food bloggers.
Not only are these recipes amazingly creative, they’re also all either vegetarian or vegan! (Though, if you’re an omnivore, feel free to add meat or cheese.)
To recap our original article, the trick to the mason jar salad is all in the layering—start with the dressing, and then add any combination of ingredients that sounds good, finishing with the lettuce or herbs on top. Make your jars on a Sunday afternoon, and you’ll have fresh, tasty salads ready to grab on your way out the door all week long—they’ll stay fresh up to five days.
Happy lunching!
Vegan Cobb Salad
Kathy from Healthy. Happy. Life.
Dressing: Apple cider vinegar + walnut oil + spices
Diced Carrots
Diced Onion
Diced Tomato
Diced Naval Orange
Diced Avocado
Lemon Circles (they keep the avocados fresh)
Diced Tempeh Bacon
Fills one quart-sized mason jar.
Greek Chickpea Salad
Kate from Cookie + Kate
2 teaspoons olive oil
Squeeze of lemon juice (the juice of 1/4 of a small lemon)
Sea salt and freshly ground black pepper
Pinch red pepper flakes
1 clove garlic, minced
1/2 cup cooked chickpeas
Small handful cherry tomatoes, chopped (about 1/2 cup)
8 kalamata olives, chopped
2 tablespoons red onion, chopped
1/2 roasted red pepper, chopped (about 1/3 cup)
1/3 to 1/2 cup fresh parsley, chopped
Crumbled feta (optional)
Fills one pint-sized mason jar.
Curried Lentil and Kale Salad with Feta Yogurt Dressing
Erin from Naturally Ella
1/2 cup brown or green lentils
1 cup water
1 tablespoon good curry powder
3-4 stalks curly kale
1/4 cup cherry tomatoes
1/4 cup greek yogurt
2 tablespoons crumbled feta
2 teaspoons honey
1. Combine lentils, water, and curry powder in a pot. Bring to a boil, reduce to a simmer, and let cook until water is absorbed and lentils are tender. Set aside and let cool.
2. To assemble salad, start with lentils in the bottom. Remove the stem from the kale and roughly chop, then add to jar. Next, slice cherry tomatoes in half and toss on top of kale. Finally, stir together yogurt, feta, and honey. Layer on top and seal the jar.
Fills one quart-sized mason jar.
