Salad Jar: 3 Balanced, Ready-to-Use Salad Recipes from a Dietician

For a quick lunch break or a lazy evening, a salad in a jar, better known as a “salad jar”, ​​is always a good idea. Both delicious and balanced, these three recipes concocted by a dietician should convince you to give it a try. Get your jars ready!

Ultra trendy across the Atlantic, there salad jar is gradually making a place of choice in French kitchens. And for good reason, this concept ensures that you eat a fresh, healthy, original and of course fun meal. But what exactly is it? Originally called “salad Mason Jar” (in reference to the brand of Mason Jar glass jars), the salad jar is a salad which is composed in a jar where you successively stack the different ingredientsWhen it's time to taste it, all you have to do is shake the jar and pour it onto a plate, or simply pick directly from inside.

Salad jar: how to make your salad in a jar?

With the technique of the salad jar, There are plenty of possibilities! The only rule is to put the sauce (vinaigrette, yogurt sauce, pesto, pepper sauce, etc.) first so that it keeps better and does not come into contact with more fragile vegetables such as lettuce, rocket or lamb's lettuce. From there, all you have to do is stack the starches (pasta, rice, coral lentils, quinoa, bulgur) then the least fragile vegetables such as cucumber, carrot, cabbage, celery or radish. Then follow the most fragile vegetables and fruits (avocado, tomato, watermelon, melon, mango, salad…), the protein (chicken, ham, tuna, salmon, cheese) and finally any toppings such as nuts, seeds, fried onion, pine nuts.

Salad jar: 3 healthy and quick to make mixed salad recipes

The recipe for pasta salad in a jar

Ingredients (for about three servings):

• 200 g of tuna;
• 150 g of pasta;
• 2 large tomatoes;
• 1 cucumber;
• 70 g mozzarella balls;
• 2 tablespoons of skyr;
• 1 tablespoon of curry;
• 1 teaspoon onion powder;
• Honey;
• Salt;
• Pepper.

Preparation :

1. In a pan of boiling salted water, cook the pasta according to the time indicated on the packet.
2. Wash and cut the tomatoes and cucumber into small pieces.
3. Once the pasta is cooked, let it cool.
4. Meanwhile, prepare the sauce by mixing the skyr, curry, onion powder, a drizzle of honey, and a pinch of salt and pepper.
5. Add the sauce to the jar.
6. Add the cucumber pieces, then the tomato pieces.
7. Scatter the mozzarella balls on top, then the pasta, and finally the tuna.
8. Close the jar and store it in the refrigerator.
9. Before serving in a salad bowl, shake the jar well so that the sauce is distributed well.

The recipe for Mexican salad in a jar

Ingredients (for about three servings):

• 200 to 250 g cooked chicken;
• 100 g of rice;
• 2 red peppers;
• 1 large tomato;
• 1 green pepper;
• 1 clove of garlic;
• 1/2 red onion;
• 30 g of button mushrooms;
• 1 teaspoon of skyr.

Preparation :

1. Preheat the oven to 200°C (gas mark 6/7).
2. On a baking sheet covered with baking paper, arrange the red peppers and the garlic clove and bake for 20 minutes.
3. Meanwhile, cook the rice in boiling salted water for the time indicated on the packet.
4. Cut the cooked chicken, tomato, green pepper, mushrooms and red onion into pieces.
5. When they come out of the oven, let the peppers and garlic cool then remove the skin. Cut the peppers into pieces and remove the white fibers and seeds.
6. Blend the peppers, garlic and skyr to make a homemade pepper sauce.
7. Pour the pepper sauce into a large jar.
8. Add the green pepper pieces, then the tomatoes, red onion, mushrooms, cooked chicken pieces and finally the rice.
9. Close the jar and store it in the refrigerator.
10. Before serving in a salad bowl, shake the jar well so that the sauce is distributed well.

The recipe for vegetarian salad in a jar

Ingredients (for about three servings):

• 200 to 250 g of halloumi;
• 100 g quinoa;
• 100 g of rocket (or lamb’s lettuce);
• 1 large tomato;
• 1/2 red onion;
• 1 half avocado;
• 1 tablespoon of skyr;
• Lemon juice;
• Olive oil;
• Vinegar.

Preparation :

1. In a pan of boiling water, cook the quinoa according to the time indicated on the packet.
2. Meanwhile, chop the halloumi, tomato, red onion and avocado.
3. Grill the halloumi in a pan (with a little olive oil) until it browns lightly.
4. Once the quinoa is cooked, let it cool.
5. In the blender bowl, add the avocado pieces, the skyr, a dash of lemon juice, a drizzle of olive oil and a little vinegar. Blend everything together.
6. Pour the resulting sauce into a large jar.
7. Add the quinoa, tomatoes, rocket, red onion, and finally the halloumi.
8. Close the jar and store it in the refrigerator.
9. Before serving in a salad bowl, shake the jar well so that the sauce is distributed well.