Layered mason jar salads packed with grains, protein, and veggies. Fresh and crisp, perfect for weekday lunches.
# Ingredient list:
→ Salad Base
01 - 5 cups baby spinach or mixed 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 Options
07 - 2 grilled chicken breasts, sliced (optional, omit for vegetarian)
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
→ Dressing
13 - 1/3 cup olive oil
14 - 3 tablespoons balsamic vinegar
15 - 1 tablespoon Dijon mustard
16 - 1 clove garlic, minced
17 - Salt and freshly ground black pepper, to taste
# Step-by-step guide:
01 - Prepare all vegetables, proteins, and toppings. Set out 5 large mason jars, each with an airtight lid.
02 - Whisk olive oil, balsamic vinegar, Dijon mustard, minced garlic, salt, and pepper in a small bowl until emulsified.
03 - Spoon 2 to 3 tablespoons of the prepared dressing into the bottom of each mason jar.
04 - Place chickpeas into jars, then add a layer of cooked quinoa or brown rice, followed by shredded carrots and diced cucumber.
05 - Layer cherry tomatoes and thinly sliced red onion on top of previous layers.
06 - Add either the sliced grilled chicken, crumbled feta cheese, or cooked lentils to each jar as preferred.
07 - Add leafy greens and sprinkle roasted sunflower or pumpkin seeds over the top to preserve freshness.
08 - Close mason jars tightly and refrigerate for up to five days.
09 - Before eating, add diced avocado. Shake the jar thoroughly or transfer contents to a bowl and toss.
