Salad in a Jar!

Mason jar salads have become my go to lunch for the whole family. Each morning, we make 4 mason jar salads consisting of whatever protein and veggies area available.

Here is the basic recipe:

At the bottom of the jar, put in a tablespoon of olive or avocado oil and a tablespoon of Balsamic vinegar, Apple Cider Vinegar, or lemon juice. You could also use an avocado oil or olive oil-based salad dressing.

Next add in your protein- tuna, salmon, sardines, chicken, turkey or beef. I like around 4oz.

Follow that with some chopped vegetables. In this salad I have celery, carrots, radicchio, and avocado.

Stuff the remaining space in the jar with salad greens of your choice.

When you are ready to eat, you can simply shake the jar to mix the ingredients and eat it out of the jar, or dump the contents onto a plate.

You will be surprised that your greens are still crisp and your plate is filled with a delicious lunch!