This mason jar salad is about to be your new bestie!
The biggest issue most of us face when wanting to pack a healthy lunch, like a salad is time–having enough time to prepare it. And then add that typically when you want to eat healthfully and imagine bringing a salad for lunch, you are not so motivated… you think of unappetizing, boring, soggy greens and going hungry with a meal that just doesn’t satisfy you at all. Well, there’s great news…this salad ain’t yo rabbit’s salad! (And if you can’t make this recipe, read on or watch the video to see why mason jars make your lunch/ time issue… a non-issue!) We’re talking sweet blueberries and apple, crunchy nuts, creamy avocado, satisfying chicken (or egg)—and a tangy lemon vinaigrette. Add that to the detoxifying capabilities of kale (it helps your liver in its’ ability to neutralize damaging particles), immune boosting mandarin oranges and satiating quinoa and you’ve got quite the money -maker. Oh yeah–shake it (the mason jar, that is!)! 😉
This meal is packed with superfoods that have anti-inflammatory properties, including kale, quinoa, blueberries and avocado. Avocados also are packed with heart healthy fats and are especially great during the spring since they’re a good source of beta-carotene which helps to protect your bikini-baring skin from the sun’s harmful rays. This salad is ideal when you’re on-the-go. Keep pre-chopped kale and leftover quinoa and tofu in the fridge so you can quickly throw the salad together. Our favorite part of this salad is that every bite is packed with so many different flavors—we’re especially wild for the sweet fruity twists.
Why do mason jars make soggy salads a thing of the past? Why do they make time a non-issue? And why do they make yo’ rabbits salad yesterday’s news?…
1. Soggy salads no more! Simply add your dressing on the bottom of the jar. Layer it next with the least absorbent ingredients–like chicken and whole grape tomatoes. Then layer it with your heavier items like sliced tomatoes and end with lighter items like crumbled cheeses and lettuces. Simply shake the salad before you eat it –no soggy salads! 🙂
2 .Too time-crunched to make your lunch? Simply toss all your healthy leftovers in the jar. There are no rules here! Make some interesting and delicious combos. Include sweet fruits and great veggies. Leftover rice? Beans? Last night’s veggies? Add salsa to the bottom of the jar, your favorite veggies and simply grab and go!
3. No more rabbit food salads? That’s right! Simply take any healthy grain (quality carbohydrate for energy and satiety), in this recipe its quinoa, your protein (satiety) in this recipe is eggs or chicken, your favorite fruit (sweet and satisfying) and veggies (crunchy and nutrient packed) and layer them! Choose a dressing that is portion controlled or lower calorie and viola!
Sweet & Savory Kale Salad with Creamy Avocado and Crunchy Almonds
Makes 1 salad shaker (choose either the eggs or the chicken for your protein option)
INGREDIENTS:
1-1/2 cups kale or spinach, chopped
2 Eggland’s Best hard-cooked eggs (we work with Eggland’s Best because they are the only egg with 4X more vitamin D than other eggs and double the omegas) OR
3 oz grilled chicken breast (or tofu)
1/3 cup quinoa, cooked
1/2 small apple, diced
2 tablespoons fresh blueberries (If using frozen allow them to defrost near bottom of the jar, the juices will drip into the dressing and add a delish flavor)
2 tablespoons mandarin oranges, peaches or grapefruit
2 tablespoons carrots, chopped or shredded
1/2 cup thinly sliced cucumber
2 teaspoons slivered almonds, chopped
3 tablespoons avocado, cubed (can be subbed for 1/4 cup green peas or chick peas)
1 serving Lemon Vinaigrette (See below)
Lemon Vinaigrette
(makes 1 serving)
INGREDIENTS:
1 teaspoon olive oil
1-1/2 tablespoons lemon juice
1/2 tablespoons fruit-flavored vinegar
1/2 teaspoon sugar
1/4 garlic clove, minced
1/4 teaspoon Dijon mustard
1/2 teaspoon black pepper
Salt to taste
Directions:
Simply start by adding the dressing to the bottom of the jar. From there layer the ingredients starting with the least absorbent and heaviest items (like chicken) and then carrots, etc. and add the lightest, most absorbent ingredients like kale at the top. From there, simply shake the jar when you are ready to eat! So easy and so delish! Enjoy!
Nutrition Facts per serving (with chicken breast): 406 Calories, 35 g carbohydrate, 15 g fat, 2 g saturated fat, 32 g protein, 148 mg sodium, 7 g fiber
Nutrition Facts per serving (with eggs): 384 Calories, 35 g carbohydrate, 20 g fat, 3 g saturated fat, 19 g protein, 215 mg sodium, 7 g fiber
- For Salad:
- 1-1/2 cups kale or spinach, chopped
- 2 Eggland's Best hard-cooked eggs (we work with Eggland's Best because they are the only egg with 4X more vitamin D than other eggs and double the omegas) OR
- 3 oz grilled chicken breast
- ⅓ cup quinoa, cooked
- ½ small apple, diced
- 2 tablespoons fresh blueberries
- 2 tablespoons mandarin oranges, peaches or grapefruit
- 2 tablespoons carrots, chopped or shredded
- ½ cup thinly sliced cucumber
- 2 teaspoons slivered almonds, chopped
- 3 tablespoons avocado, cubed (can be subbed for ¼ cup green peas or chick peas)
- 1 serving Lemon Vinaigrette (See below)
- Lemon Vinaigrette
- (makes 1 serving)
- INGREDIENTS:
- 1 teaspoon olive oil
- 1-1/2 tablespoons lemon juice
- ½ tablespoons fruit-flavored vinegar
- ½ teaspoon sugar
- ¼ garlic clove, minced
- ¼ teaspoon Dijon mustard
- ½ teaspoon black pepper
- Salt to taste
- Simply start by adding the dressing to the bottom of the jar. From there layer the ingredients starting with the least absorbent and heaviest items (like chicken) and then carrots, etc. and add the lightest, most absorbent ingredients like kale at the top. From there, simply shake the jar when you are ready to eat! So easy and so delish! Enjoy!