This mason jar rainbow salad will be your new favorite lunch or dinner. It is the perfect meal for all those hot summer days. Not only is it very refreshing, delicious and packed with nutrients, it is also real eye candy.
My fridge looks so pretty with the mason jar salads waiting for me to eat them. Imagine yourself coming home after a long day of work and not having to cook. All you need to do is open the lid and pour the salad into a bowl and your lunch/dinner is ready. Very convenient right?
Mason jar rainbow salads have been my new favorite thing to do. What a great way to use upcycled jars! I could not believe how fresh this salad tastes even after 2 – 4 days! I personally think that it tastes even better because the dressing and the beets had a chance to marinate for a while.
Mason jar salads are simple and fast to make. However, there are a few things you need to consider in order to have a successful one. When filling your jar you want to put the dressing on the bottom and the veggies, that get soggy fast up on top. See picture and tips below.
Mason jar rainbow salad order:
- Beets carrots
- Fresh herbs (cilantro and dill)
If you would like to spice up this recipe, try my balsamic glazed salmon, double up the portion and use the leftovers to make some mason jar salads.
And as always feel free to use your creativity and play around with whatever ingredients you like. If you are planning to add avocado, I would recommend to put it in the salad the day of.
Finally, store the mason jar rainbow salad in the fridge for 2 – 3 days (depending on how fresh your salmon was when you cooked it!). Make sure you do not tilt the jar!
Let me know what you think in the comment section below and if you have any questions I would love to hear from you.
Happy chopping and enjoy eating the rainbow 🙂