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How to make a Mason Jar Salad

Sharing some tips on how to make a mason jar salad + some of my favorite combos and recipes!

Hi hi friends! How are you? I hope you’re having a wonderful morning so far! We’re on a Disney cruise right now – I’ll report back with all of the fun and have been sharing some stories on IG! – and having the best time. For today’s post, I wanted to share a meal prep staple that I absolutely love, especially if you have a busy schedule and routine: the mason jar salad!

These are a simple yet convenient way to pack in a nutrient-dense and satisfying meal and they’re great for healthy packed lunches. One of my favorite things about them is that you can prepare them days in advance, so they’re an amazing meal prep option. I’m dedicating this post to share practical tips to help ya prepare mason jar salads that are delicious (and not soggy!).

How To Make A Mason Jar Salad

Why Put Salad In A Mason Jar?

  • It’s a single-serve lunch option
  • You can customize these salads to suit your preferences
  • You can start with the same base and then add flavor variations, so you’re not eating the exact same thing all week
  • It’s a convenient way to get in nutrients, veggies, protein, and healthy fats
  • You can make them a full-sized lunch or a side salad

How To Layer A Mason Jar Salad

Step 1

Prepare all of your ingredients. I like to have a mix of fresh greens (rotate types to get different nutrients and benefits), roasted veggies, protein (chicken, tuna, tempeh, lentils, leftover steak or salmon, hardboiled eggs, anything you like), a healthy starch (cooked rice, beans, quinoa, sweet potato or any squash, etc), healthy fats (nuts/seeds work well in these) and any extras (like dried fruit, cheese, olives, pickles or pickled veggies, etc.)

Step 2

Start to layer! The key with mason jar salads is to layer each ingredient, starting with the highest water content and most dense options, and then ending with the greens. I would do beans first, pickled veggies, roasted veggies, protein, starches, greens on top. Anything that adds extra flavor or crunch (like nuts/seeds, croutons), I would keep on the side in a little reusable bag or container so they don’t get soggy in the mix.

Step 3

Keep your dressing on the side. You can use a homemade dressing or your favorite store-bought option. I like Primal Kitchen, which we order from Thrive Market.

How To Eat Mason Jar Salad

If you’re at home, I like to add my mason jar salad to a bowl, top with dressing, and then use a pizza cutter to chop it up. From here, I can add any additional seasonings or herbs on top and enjoy!

If you’re eating your salad on-to-go, just make sure you have a wide-mouth mason jar. Add your dressing and toppings to the jar, add the lid, shake it up, and then remove the lid and eat!

What Size Mason Jar For A Salad

I like these ones! These jars are 32 oz for a nice, hefty salad and have a wide mouth. I also love using glass jars instead of plastic for meal prep, so you don’t have to worry about plastic chemicals in contact with your food as it’s sitting. You also want to avoid having lots of extra space in the jar, because extra oxygen can cause food to spoil more quickly.

How Long Does Salad Last In A Mason Jar?

Depending on the ingredients you use, salad in a mason jar can last up to 5 fives. You can make sure the salad stays fresh by ensuring your salad greens are completely dry before you add them to the jar.

Mason Jar Salad Ideas

Mediterranean salad in a jar

Layer the following ingredients : chickpeas, feta, chicken, pepperoncini, feta, kalamata olives, sundried tomatoes, chopped romaine. Top with red wine vinegar, olive oil, salt, pepper, and oregano before shaking and enjoying! Serve with pita bread on the side.

Cobb salad in a jar

Layer the following ingredients: cucumbers, tomatoes, black olives, chopped hard-boiled egg, feta, chopped turkey bacon, chicken, and romaine. Add Ranch dressing before serving.

Buffalo chicken salad

Here is the recipe! Add the chicken and feta first and then top with salad greens and cilantro. Add your dressing before shaking and serving.

Mexican chopped salad

Layer the following ingredients: cooked black beans, cheese, salsa, rice, chicken, bell pepper, cilantro, red onion, and greens. Before serving, add cilantro-lime vinaigrette (store-bought or try this recipe) and chopped tortilla chips.

Tuna salad

We love tuna and chicken salad in our house. Here’s my go-to tuna salad recipe! Add some to the bottom of the jar, top with celery, olives, and salad greens. Add dressing and chopped avocado before serving. I’d have this with a piece of fresh sourdough.

Beet, goat cheese, and basil

Layer the following ingredients: cooked beets, crumbled goat cheese, protein of choice, fresh basil, and salad greens. Top with your favorite balsamic vinaigrette before enjoying.

Curry chickpea salad

This is my go-to recipe! I would add this to the bottom of a jar and salad greens on top. I’d serve it with Primal Kitchen dressing and Simple Mills crackers.

So tell me, friends: how often do you meal prep? Do you like mason jar salads? If you’re a fan, please share your favorite combo!


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