MASON JAR SALADS
Here are some tips on making mason jar salads that are fun, filling and way more delicious than just a boring jar of spinach.
Layer 1: Dressing: Putting the dressing in your jar first is crucial. (If you are preparing for a few days, add dressing in a separate container).
Layer 2: Grains and Protein.
Layer 3: Veggies.
Layer 4: Nuts, Seeds, Fruit.
Layer 5: Greens.
Click here to find recipes and ideas for making your own!
Layer 1: Dressing: Putting the dressing in your jar first is crucial. (If you are preparing for a few days, add dressing in a separate container).
Layer 2: Grains and Protein.
Layer 3: Veggies.
Layer 4: Nuts, Seeds, Fruit.
Layer 5: Greens.
Click here to find recipes and ideas for making your own!
SHAKTI'S TASTY KALE SALAD
INGREDIENTS:
1 bunch of kale chopped fine
1 pear or apple sliced fine
1/4 c chopped walnuts
1/4 c raisins or cranberries
sprouts (optional)
DRESSING:
1/4 c tahini
1/4 c olive oil
2 T of nama shoyu or wheat-free tamari or Bragg’s
1 T of lemon juice
1 clove of crushed or thinly minced garlic
1 T water
- Wash, dry kale is small bite size pieces (no stems).
- Whisk dressing ingredients together and toss over kale.
- Thoroughly massage together with your very clean hands, the dressing into kale!!
- Add fruit, walnut and sprouts.
- Optional (add avocado slices on top)
CHOPPED SALAD WITH LEMON DRESSING
INGREDIENTS:
2 c red cabbage, finely sliced
2 c kale, finely sliced (I used dinosaur kale, but curly kale will be fine)
1 c parsley, chopped
1 red pepper, diced
1 c radish, sliced in matchsticks
2 c broccoli, chopped in ¼-inch pieces
1 c carrot, sliced in matchsticks
1 c raw walnuts, chopped
2 avocados, peeled and diced
2 T sesame seeds
freshly ground black pepper to taste
DRESSING:
½ c lemon juice
½ c olive oil
1 t fresh ginger, peeled and minced
1 T agave nectar
pinch of cayenne
¼ t salt
- In a medium bowl or blender, combine dressing ingredients and process until fully integrated.
- In a very large bowl (or a large pot), combine all salad ingredients from cabbage to walnuts and toss well. Gently fold in avocado. (Or, add a portion of the avocado to the amount you'll be dressing and serving).
- Toss dressing with vegetables until well mixed. Transfer to a serving bowl and top with sesame seeds and black pepper to taste.
AUTUMN CHOP SALAD
WITH ROASTED BEETS & SWEET POTATO AND APPLE DIJON DRESSING
INGREDIENTS:
8 cups mixed greens lettuce
½ cup sweet potato, diced into small cubes
½ cup red beets, diced into small cubes
1 gala apple, diced into small cubes
1 ripe pear, diced into small cubes
¼ cup dried cranberries
2 tablespoons pumpkin seeds
2 tablespoons crumbled feta (omit for vegan)
DRESSING:
2 tablespoons grainy Dijon mustard
1 tablespoon pure honey (omit for strict vegan or sub for pure maple syrup)
2 tablespoons apple butter (or applesauce)
1 tablespoon pure apple cider vinegar
1 tablespoon olive oil
INSTRUCTIONS
Preheat the oven to 400 degrees.
Enjoy!
8 cups mixed greens lettuce
½ cup sweet potato, diced into small cubes
½ cup red beets, diced into small cubes
1 gala apple, diced into small cubes
1 ripe pear, diced into small cubes
¼ cup dried cranberries
2 tablespoons pumpkin seeds
2 tablespoons crumbled feta (omit for vegan)
DRESSING:
2 tablespoons grainy Dijon mustard
1 tablespoon pure honey (omit for strict vegan or sub for pure maple syrup)
2 tablespoons apple butter (or applesauce)
1 tablespoon pure apple cider vinegar
1 tablespoon olive oil
INSTRUCTIONS
Preheat the oven to 400 degrees.
- Spray a baking pan with cooking spray, and toss the sweet potato and beets on along with some salt to season.
- Roast for 20 minutes or until just browned.
- Set aside to cool completely.
- In a large bowl add mixed greens and layer remaining ingredients, including cooled beets and sweet potatoes.
- In a jar or tupperware container combine all dressing ingredients and shake vigorously for one minute to emulsify dressing.
Enjoy!
DETOX CHOPPED SALAD
INGREDIENTS:
1 head cauliflower, roughly chopped (or for something different try roasting first)
2 cups kale, chopped
2 cups red cabbage, chopped
2 cups carrots sliced
1/2 of a red onion
1/3 cup fresh cilantro, de-stemmed and chopped (or parsley)
1/2 cup raisins
1/3 cup sunflower seeds
CITRUS AVOCADO DRESSING:
Flesh from 1/2 of an avocado
1/3 cup raw apple cider vinegar
juice from 1 lemon
juice from 1 lime
2 cloves of garlic
1/2 T fresh cilantro
1/2 T fresh ginger (or powdered)
1/2 T raw agave nectar (or maple syrup)
1/2 t sea salt
1/4 t black pepper
1 head cauliflower, roughly chopped (or for something different try roasting first)
2 cups kale, chopped
2 cups red cabbage, chopped
2 cups carrots sliced
1/2 of a red onion
1/3 cup fresh cilantro, de-stemmed and chopped (or parsley)
1/2 cup raisins
1/3 cup sunflower seeds
CITRUS AVOCADO DRESSING:
Flesh from 1/2 of an avocado
1/3 cup raw apple cider vinegar
juice from 1 lemon
juice from 1 lime
2 cloves of garlic
1/2 T fresh cilantro
1/2 T fresh ginger (or powdered)
1/2 T raw agave nectar (or maple syrup)
1/2 t sea salt
1/4 t black pepper
- In a food processor, shred cauliflower, kale, cabbage, carrots, onion and cilantro. I had to do this in 3 or 4 different increments, it depends how big your food processor is. Add to large bowl and mix together. Then fold in raisins and sunflower seeds.
- In a blender, combine all the ingredients for the citrus dressing and blend until well combined.
- Keep the salad and dressing separate, that way it doesn't get soggy in the fridge for leftovers throughout the week.
CITRUS FENNEL AND AVOCADO SALAD
INGREDIENTS:
- 2 c cooked, shelled edamame (aka soybeans)
- 1 c carrot, julienned
- 1 c red pepper, julienned
- 1 c purple cabbage, julienned
- 1 c cucumber, seeded and diced
- ½ c peanut butter
- 1 T soy sauce
- 2 t sesame oil
- ½ t fresh ginger, minced
- 2 T rice vinegar
- 2 T lime juice
- 1 t agave nectar
- ½ t sriracha
- 2 garlic cloves
- ¼ c scallion
- ¼ c fresh cilantro
- ¼ t salt
- ¾ c water