Meal With Avocado Garlic Mason Jar Salad
Who else loathes lunchtime? It’s always the same boring brown lunch ideas that I don’t like. I get bored so easily with a sandwich and chips – plus it feels unhealthy after a while. So I lighten things up and keep meal prep easy with this Avocado Garlic Mason Jar Salad Recipe. It’s the perfect to-go lunch option that’s tasty and fresh.
Related: Grandma’s 7 Layer Salad Recipe
How To Meal Prep With Salad In A Jar Recipes
Traditionally, meal prep is all about preparing easy to-go meals on the weekends, that you can enjoy throughout the week. It’s great if you’re trying to stick to a particular diet, save money or simply don’t have time in the mornings.
For me, all of these things apply. When I prep with mason jar salad recipes, I can eat a healthy option without having to prepare something with limited time during the day. These salads are great because you add everything into the jar and take it to-go.
I buy mason jars in bulk at any box store – like Target or Walmart. They last so long and you just throw them into the dishwasher in-between uses. I also use my Ninja Blender and KitchenAid Spiral Attachment. However, you can use any veggie spiral tool and blender!
How To Make These Avocado Garlic Mason Jar Salads
Spiral your zucchini into evenly sliced noodles. I used the KitchenAid attachment and it’s really easy and quick. You can use any hand tool to do the same job.
To start, boil your zucchini noodles in a medium size stockpot.
In a blender, add avocado, yogurt, lime, garlic, cilantro salt and pepper.
Blend until smooth and creamy.
Layer jar salad: Place 1⁄2 the zucchini noodles in the bottoms of each jar, top with red onion, broccoli, cauliflower, 1⁄2 avocado dressing, spinach, rest of avocado dressing and finish with rest of zucchini noodles.
Store in refrigerator until serving.
- 2 zucchini, spiraled or thinly sliced.
- 1 avocado
- 1 1⁄2 cups broccoli and cauliflower combination
- 2 cups fresh spinach
- 1⁄2 lime
- 1⁄2 cup Greek yogurt
- 1⁄4 cup red onion, diced
- 1 garlic clove, minced
- 1⁄2 tsp dried cilantro
- 1⁄4 tsp salt
- 1⁄4 tsp black pepper
- Using spiral attachment, create zucchini noodles or cut thinly with a knife. Boil the noodles in a stockpot.
- In blender, add avocado, yogurt, lime, garlic, cilantro, salt, and pepper. Blend until smooth and creamy.
- Layer jar salad: Place 1⁄2 the zucchini noodles in the bottoms of each jar, top with red onion, broccoli, cauliflower, 1⁄2 avocado dressing, spinach, rest of avocado dressing and finish with rest of zucchini noodles.
- Store in refrigerator until serving.
Yield:5 Mason Jars
Serving Size:1 Mason Jar
Amount Per Serving: Calories: 93 Total Fat: 5g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 1mg Sodium: 151mg Carbohydrates: 10g Fiber: 4g Sugar: 3g Protein: 5g
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