Mason Jar Salad
Hello lovelies! I just had the most amazing weekend in SF, boy that city is beautiful. Vacation is over though, so it’s time to face my extremely busy reality once again. I thought summer was supposed to be relaxing!
Since my life has been crazy hectic, as I’m sure all of your lives are, I decided to share with you this super easy Mason Jar Salad recipe that you can make in just 10 minutes to take with you on your busiest days throughout the week. I like to make 2 or 3 of these (or similar) salads Sunday night so that they are ready on mornings when I just don’t have the time or energy.
The day I made this particular salad, I had a little extra time to spare, so of course I had to go run around in some grass and take pretty pictures of it. I absolutely love photographing my food (as you already know), and just couldn’t get enough of the pinks, oranges and yellows in this salad next to the grass. Plus I love how you can see all the ingredients! Try bringing this salad to work, I promise your coworkers will be asking you about it as soon as they see it.
To prevent sogginess, the rule of thumb is to layer your bulkiest and starchiest vegetables on the bottom with the dressing. I put the zucchini on the bottom because zucchini is soft enough to absorb the flavor without becoming soggy, whereas the sweet potato will quickly get mushy if left in the dressing underneath the weight of the other veggies. The sweet potato is layered next to create a sturdy base for the other veggies, with the swiss chard underneath the quinoa so that it can be smushed into the jar (and because the colors look pretty). Finally, the radishes sit on top of the quinoa, forming a base for the avocado, which I like to put at the top with a little lemon to keep its shape and color.
It’s also important to note that the sweet potato and quinoa should be complete cooled before placing in the jar. If either ingredient is even a little bit warm, steam will be produced when the jar is sealed, which will make your salad soggy and creates opportunity for bacteria to grow. If you’ll be storing the salad for a couple days, this is especially important!
Look how beautiful that is! To eat it, just turn upside down and shake the jar with the lid still on, and dive right in! It helps to pack all the ingredients lightly (with room in between) so there is space to shake up the dressing. If you are eating this salad within an hour or two of making it, feel free to pour the dressing over the top of the salad so that it soaks through all the layers.
- 2-3 Swiss chard leaves
- 2 Radishes, sliced
- 1 Zucchini
- 1 Sweet Potato
- ¼ cup quinoa, cooked
- ¼ avocado, sliced
- 1 TBSP Olive Oil
- 1 TBSP Dijon Mustard
- 1 TBSP Honey
- 1 Lemon, juice
- 1 tsp cayenne pepper
- Mix ingredients for the dressing and pour into the bottom of a 32 oz mason jar.
- Use a spiralizer or a vegetable cutter to create long thing noodles with your zucchini. Layer on the bottom of the jar in the dressing.
- Poke 5-10 holes around the outside of the sweet potato with a fork. Microwave for 5 minutes or steam in a double boiler until soft. Let sit for 5 minutes to cool, and then peel skin away and chop into cubes. Once completely cool, place into jar on top of zucchini layer.
- Remove the leaves from the stems of your swiss chard. Chop leaves into thin strips and layer on top of the sweet potato.
- Layer cooked quinoa on top of the swiss chard, only after quinoa is completely cooled. Place sliced radishes on top of the quinoa.
- Holding ¼ an avocado in your hand, use a butter knife to cut the avocado lengthwise and widthwise, creating a grid of tiny chunks of avocado. Use the knife or a shallow spoon to scoop the avocado chunks away from flesh and into your mason jar. Squeeze ¼ of a lemon on top of the avocado to prevent browning. Seal the jar, and store in the fridge until you are ready to eat!
I hope this salad helps make your work week a little less stressful! If you make it or make a slightly different recipe, tag me in a tweet/Instagram or use #staysharpbestrong so I can see what you all are creating 🙂