We all know salads are healthy and great for weightloss, glowing skin, detoxing,etc. but its easy to lose interest if you don’t switch things up every now and then. In my journey to find a more exciting way to add salads into my diet, I tried out this recipe and loved it! I think preparing your salads in mason jars make eating salads a lot more convent and easier to bring to work/school. Since the dressing is at the bottom, your ingredients stay crisp and fresh for up to 3-4 days without getting soggy! This means that you can prepare your lunches ahead of time and they will be ready to just grab and go in the mornings.
Best part about salads is that you can add in any fruit or veggies you like! So go through your fridge and fruit bowl and pick out your favourite combinations.
Here are the ingredients I used:
I decided to go for a french dijon mustard style dressing (current favourite). I prefer to make my own dressings as they don’t contain fillers like gluten and artificial flavours and colouring. Comment below if you would like me to do a blog post on my top healthy homemade dressing recipes!
I like to make and store my homemade salad dressing in some kind of glass container.
I’m using a small mason jar here (yes… I’m obsessed with mason jars).
Mix everything up with either a blender, whisk or fork! I love using my NutriBullet blender so creamy dressings.
I like to chop all my fruits and veggies in small bite sized pieces. Makes eating a salad a whole lot easier and you get a little bit of everything all in one bite:)
Here’s a step by step guide on how to make your salad in a mason jar. If your using lighter grains like millet and quinoa then you’ll want to add them on top of the soft veggies. Otherwise harder grains like brown rice, pasta and barley are fine with the beans and legumes.
Now you have a delicious salad in a mason jar perfect to take with you on the go to work, school or even a picnic! (way too cold right now in Canada but you know what I mean).
- -1 bell pepper
- -2 stalks of celery
- -1/2 cup chopped tomatoes (I used on the vine but grape tomatoes work well too!)
- -1 portobello mushroom
- -1 avocado
- -2 green onion
- -1 cup of beans or grains (I used chickpeas)
- -1/4 cup of mixed nuts and seeds (I used a mixtures of sunflower and pepitas)
- -2 large handfuls of mixed greens (I used baby greens)
- -2-3 tbsp. extra virgin olive oil
- -1/2 tsp. grainy dijon mustard
- -1 tsp. balsamic vinegar
- -1/2 tsp. turmeric
- -Sea salt & black pepper to taste
- Step #1: Add dressing.
- Step #2: Add hard veggies and fruit (carrots, peppers, celery).
- Step #3: Add beans, legumes, and hard grains.
- Step #4: Add soft veggies and fruit (avocado, tomato, mushroom).
- Step #5: Add greens!
- Step #6: Add nuts and seeds.
- If using lighter grains like millet and quinoa, add after the soft veggie layer.
Leave a comment below telling me what your favourite salad combo is!
Thanks for stopping by:)