So the trendy thing in clean eating is Mason Jar salads. And I have to say that I am in love with this idea and I’ve jumped on the bandwagon. I played around a little bit with some of my favorite veggie combos and will be posting more mason jar salad recipes on the blog soon. In the meantime here is my simple go to recipe and a quick breakdown on how to make one for yourself.
I love making these because I think they are perfect for people who are on the go and don’t have a lot of time. You can make these ahead of time as they can last in the refrigerator for 4-5 days. For my salads I use a large mason jar with a wide opening as it makes for easier eating. Feel free to customize them and use what ever combination of veggies, beans, nuts or seeds.
The first step is to add you salad dressing to the mason jar. This way your salad doesn’t get soggy before you are ready to eat it.
Simple Salad Dressing Mix:
3 tablespoons Olive Oil
1/2 teaspoon Dijon Mustard
1 teaspoon Balsamic Vinegar
Next add in your veggies. For this salad I added bell peppers, cucumbers, mushrooms, and tomatoes.
The next step is to add your grains, protein, and healthy fats. I used chick peas for my protein and avocado as my healthy fat.
Last but certainly not least are your leafy greens. I used a spring mix with spinach. It’s important to place the leafy greens last because this prevents them from getting wilted. If you plan on making these salads ahead of time the last thing you want is a soggy wilted salad. Yuck!
I also like to add nuts or seeds like flaxseeds, sunflower seeds, or almond. Nuts also add an extra boost of protein to your salad.
Close the lid on the mason jar salad tightly to avoid oxidation and help maintain freshness longer.
When you are ready to enjoy your salad all you have to do is turn the mason jar upside down to distribute the dressing.
See how easy that was!
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