Mason Jar Salad February 23, 2016

by Eat

Today, we’re making a mason jar salad that is healthy, bright, beautiful, and perfect for bringing to work for a delicious lunch. 

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Layer Your Ingredients:

Top layer: season with salt and pepper

Layer 8: arugula

Layer 7: coriander leaves

Layer 6: grilled, shredded salmon

Layer 5: pickled beet, cubed

Layer 4: avocado slices

Layer 3: lentils

Layer 2: spring onions

Layer 1: balsamic and honey dressing

Grill the salmon the night before with salt and pepper and then shred, so it’s ready to prep in the jar the next day. Layer in this order and store in the fridge until lunch! Putting the arugula on the top helps keep it from getting soggy with dressing while it sits all day. To serve, shake vigorously and dump into a bowl!

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Well won’t you be the envy of the office? The best part is, this make-ahead lunch is colorful and good for you in ADDITION to being delicious!

Looking for more delicious ways to eat your greens? These 10 delicious recipes have your name written all over them.

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16 comments

anne yampanis says:

but you have no recipe for the honey balsamic dressing!

Genna says:

Sorry about that Anne! Try this one we LOVE from AllRecipes!

Joyce richter says:

I tried a new combination yesterday. Sautéed onion, Roma tomato and zucchini, all diced. Add 1 small bottle of clam juice and reduce by 2/3. Add shelled raw shrimp at the end. Serve over spaghetti cooked al dente, drained, to which you have added zest and juice of 1 lemon. It was delicious! Joyce richter

Genna says:

Thanks for sharing Joyce, that sounds DELICIOUS!

Melody says:

Any suggestions for a substitute for pickled beets?

Genna says:

It depends on your taste, but carrots might make a nice substitute! Also feel free to leave them out altogether. It’s totally up to you!

Valerie says:

Definitely want to try this for work and maybe to throw in the cooler on a boating day. Thanks

Jacqueline says:

Hi Valerie – that sounds like the PERFECT summer day!!

Kelly says:

Do you cook the lentils ahead of time too or put them in raw to soak in the dressing?

Jacqueline says:

Hi Kelly! Go ahead and cook your lentils ahead of time before loading up this mason jar salad.

Beth says:

What keeps the avocado from going brown in this recipe?

Jacqueline says:

Beth,

If you’re storing this salad for longer than a few hours, sprinkle the avocado slices with lemon or lime juice. It will prevent them from browning and also add an irresistible citrus flavor to the meal.

Happy Cooking!
Jacqueline

charlse brown says:

Thanks for sharing ! Wonderful ! It’s sound Delicious!
That’s make our cooking Happy!

Jacqueline says:

Thanks for cooking with us, Charlse! We love having you in the HelloFresh family

Bernadette says:

I’m not a fan of salmon. Is there something you could suggest as a substitute?

Jacqueline says:

No problem, Bernadette! Feel free to swap out salmon for chicken or even tuna.

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