• Heather Martin

Mason Jar Chopped Salad

Meal prepping on a Sunday is my total jam! I have this nice little routine with my son (who is 3) that I will check out recipes to get inspired in the morning with my coffee and then we make our way to the grocery store mid-morning after breakfast. After the store we usually stop at the playground so he can get all his energy out for a nice long nap 🙂 This the time that momma jams out to music and gets to meal prepping. I have seen the movement with the mason jar salads for a while now and wanted to give it a go! I was getting a little tired of my usual; some form of chicken with assorted veggies for lunch, so I thought changing it up to a vegetarian salad would be a good move that week. And boy you can’t go wrong with this recipe. After you get done eating it you just feel so full of healthy goodness and know you just nourished your body with some amazing nutrients. So here it is folks!


Mason Jar Chopped Asian Salad


Need: 6 Quart size Mason Jars Serves 6


INGREDIENTS

Peanut and Ginger Dressing: - 3 tablespoons sesame oil - 2 1/2 tablespoon lime juice - 5 tablespoons soy sauce or Bragg Liquid Amino - 3 tablespoons natural peanut butter or almond butter - 1 1/2 teaspoon honey - 1/2 tablespoon ground ginger Salad Mix: 2 medium cucumbers, cut into small pieces 1 cup edamame 2 red bell peppers, chopped 1 1/2 cup grated carrot 2 cups chopped red cabbage 1 1/2 cups cooked quinoa


Preparing the Salad: In a blender combine the sesame oil, soy sauce, lime juice, creamy nut butter, honey and ginger. Blend until smooth. I used my NutriBullet and I only had to give it about 3-5 seconds to blend.

Pour the dressing first into the bottom of a quart sized mason jar. Having the dressing at the bottom will not get all the other ingredients soggy when it is sitting in the fridge for a few days. Next add the chopped cucumber, edamame, grated carrot, red pepper, red cabbage and top it off with the quinoa.

Tightly seal with the lid and store the jar in the fridge.

When ready to eat, simply pour the ingredients out of the jar into a bowl. You may need to mix up the salad a bit so the dressing can be spread out throughout the salad.

*My husband and I split these 6 salads, so we each had one Monday-Wednesday. Even by Wednesday the salad was just as fresh as day one. I also like to use the wide-mouth reusable plastic mason jar tops. Enjoy!

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