Enjoy layered salads in mason jars—fresh greens, veggies, and protein for easy summer lunches all week.
# What You'll Need:
→ 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
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
→ Dressings
13 - 1/3 cup olive oil
14 - 3 tablespoons balsamic vinegar
15 - 1 tablespoon Dijon mustard
16 - 1 clove garlic, minced
17 - Salt, to taste
18 - Pepper, to taste
# Step-by-Step Directions:
01 - Prepare all salad components and arrange 5 large mason jars for layering.
02 - Combine olive oil, balsamic vinegar, Dijon mustard, minced garlic, salt, and pepper in a mixing bowl. Whisk until emulsified.
03 - Pour 2 to 3 tablespoons of dressing into the bottom of each mason jar.
04 - Arrange chickpeas, quinoa or rice, carrots, and cucumber as the base in each jar.
05 - Top with cherry tomatoes and thinly sliced red onion.
06 - Add sliced chicken, crumbled feta cheese, or cooked lentils according to preference.
07 - Place leafy greens and roasted sunflower or pumpkin seeds at the top to maintain crispness.
08 - Secure jars with lids and refrigerate for up to 5 days.
09 - Before consumption, shake the jar thoroughly or transfer to a bowl and toss. Add fresh avocado prior to serving.
