Mason-Jar Salads, 3-Ways!

Course: Salads
Difficulty: Easy
Pulse Type: Beans, Chickpeas
Specialty Diet: Gluten Free, Vegan, Vegetarian
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 1


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


  1. 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.
  2. Top with fruit, herbs, or softer vegetables.
  3. Make the dressing by whisking together all salad ingredients (or shake vigorously in a tightly sealed jar) until creamy and emulsified.
  4. 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.