Course Salads
Difficulty Easy
Pulse Type Beans, Chickpeas
Specialty Diet Gluten Free, Vegan, Vegetarian

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Mason-Jar Salads, 3-Ways!

Prep Time 10 minutes


Broccoli & Tart Cherry

  • broccoli, raw
  • chickpeas
  • dried tart cherries
  • microgreens, or fresh sprouts

Cucumber & Kidney Bean

  • cucumber
  • kidney beans
  • cilantro
  • onion, red
  • tomatoes, cherry

Quinoa & Blueberry

  • quinoa, cooked
  • white beans
  • blueberries
  • fennel
  • kale


  • 2 tbsp olive oil, extra virgin
  • 1 tbsp lemon juice, or apple cider vinegar or red wine vinegar
  • 1 tsp mustard, Dijon
  • 1/2 tsp maple syrup, real
  • pinch salt and pepper


  • Place the crunchy vegetables, beans, or grains towards the bottom of the mason jar. These are items that won’t become soggy if you decide to add your dressing early.
  • Top with fruit, herbs, or softer vegetables.
  • Make the dressing by whisking together all salad ingredients (or shake vigorously in a tightly sealed jar) until creamy and emulsified.
  • Store your dressing separate for long-term salad storage, or drizzle over salad right away for same-day entrée. Without dressing, salad will keep for 3 days.