Mason Jar Rainbow Salad

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 Salad

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:

  • Dressing
  • Beets carrots
  • Carrots
  • Radish
  • Salmon
  • Cucumber
  • Lettuce
  • 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 🙂

~ Annika

Print Recipe
Mason Jar Rainbow Salad
This healthy and delicious mason jar rainbow salad is the perfect food prep salad. It tastes fresh and delicious even after a few days.
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Rating: 0
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Course Salad, Main Dish
Prep Time 20 minutes
Cook Time 20 minutes
Servings
portions
Ingredients
Course Salad, Main Dish
Prep Time 20 minutes
Cook Time 20 minutes
Servings
portions
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat oven to 350 degrees. Add avocado oil onto a baking tray and place the salmon on it with the skin side down. Add salt and pepper (garlic optional) and bake for 20 min or until the fish is starting to flake. Once it is done let it cool down to room temperature and cut it into smaller pieces.
  2. In the meantime wash, peel (if you like) and cut the vegetables into small pieces.
  3. In a small bowl mix the olive oil, balsamic vinegar, finely chopped ginger, salt and pepper.
  4. Distribute the dressing evenly into quart size mason jars ( 1 jar for each portion).
  5. Now add the veggies and salmon in the following order. Beets, carrots, radish, salmon, cucumber, lettuce, cilantro and dill.
  6. Enjoy
Recipe Notes

If you want to try it with different ingredients make sure you to put the dressing on the bottom, followed by veggies like beets or carrots that don't get soggy, and the veggies, that get soggy fast up on top.