Layered mason jar salads perfect for summer meal prep. Fresh, crisp, and full of customizable ingredients.
# What You'll Need:
→ Salad Base
01 - 5 cups baby spinach or mixed salad greens
02 - 2 cups cherry tomatoes, halved
03 - 2 cups cucumber, diced
04 - 1 cup shredded carrots
05 - 1 1/2 cups cooked quinoa or brown rice, cooled
06 - 1 cup canned chickpeas, drained and rinsed
→ Protein
07 - 2 grilled chicken breasts, sliced (optional)
08 - 1 cup feta cheese, crumbled
09 - 1 cup cooked lentils
→ Extras
10 - 1/2 cup red onion, thinly sliced
11 - 1 avocado, diced (add fresh before eating)
12 - 1/2 cup roasted sunflower seeds or pumpkin seeds
→ Dressings
13 - 1/3 cup olive oil
14 - 3 tablespoons balsamic vinegar
15 - 1 tablespoon Dijon mustard
16 - 1 clove garlic, minced
17 - Salt and pepper, to taste
# Cooking Steps:
01 - Arrange and prepare all ingredients. Set out 5 large mason jars with lids (quart size recommended).
02 - In a mixing bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, minced garlic, salt, and pepper until emulsified.
03 - Pour 2 to 3 tablespoons of prepared dressing into the bottom of each mason jar.
04 - Start layering with hearty ingredients: first chickpeas, followed by quinoa or brown rice, then shredded carrots and diced cucumber.
05 - Distribute cherry tomatoes and sliced red onion evenly among each jar.
06 - Layer the sliced grilled chicken breast, crumbled feta cheese, or cooked lentils on top of the vegetables, according to preference or dietary needs.
07 - Finish each jar with baby spinach or mixed greens and roasted sunflower or pumpkin seeds to keep fresh and crisp.
08 - Close jars securely and refrigerate for up to 5 days. Ensure lids are tightly fastened for optimal freshness.
09 - To enjoy, shake the jar thoroughly or pour contents into a mixing bowl and toss. Add diced avocado just before eating for best texture.
