MASON JAR SALAD KITS

MASON JAR SALAD KITS

MASON JAR SALAD KITS

2, 3-oz hot smoked salmon fillets
1/2 large avocado, cubed
1 large apple, cubed (I like Granny Smith or Gala)
2 Persian cucumbers, cubed
4 ripe purple figs, quartered
handful of salted pistachios
1/2 cup crumbled goat cheese
1/4 cup honey dijon dressing
10 cups spring salad

Drizzle a bit of lemon juice over the cubed avocado and apple to help preserve the color. Pour 1/4 cup honey dijon dressing into the bottom of each mason jar, then top with cucumber, apple, avocado, figs, cheese and pistachios. Flake the salmon fillets into smaller pieces and add to the salad. Pack the spring salad into the jars until filled. Close the jars and store in the refrigerator.


Next up, try my ‘California Steak Salad‘ with blue cheese and champagne dressing. This salad sounds so fancy and elegant and it tastes it, too! You’ll love the combination of flavors!

You’ll need:

1 large rib-eye steak (or left-over steak from the night before!)
favorite steak sauce
salt and pepper
olive oil
1 apple, cubed (I like Granny Smith or Gala)
1/2 avocado, sliced or cubed
1/4 cup honey-glazed pecans
1/4 cup dried cranberry
1/2 shallot, sliced
1/4 cup crumbled blue cheese
1/4 cup champagne dressing
10 cups baby spinach

Prepare the steak to your liking. I recommend preheating the oven to 375F and preheat a medium frying pan over high heat. Pat the steak dry, then season generously with salt and pepper. Pan-sear the steak on both sides until nicely charred. Finish cooking the steak in the oven for 7 to 9 minutes for a medium cook.

Allow the steak to rest for 5 minutes, then cube into smaller pieces. If I’m making steaks the night before, I typically make one extra steak and save it for my mason jar salads!

To assemble the salad, pour the dressing into the bottom of the jar first. Drizzle a bit of lemon juice over the cubed avocado and apple to help preserve the color. Add the apple, avocado, pecans, cranberries and blue cheese. Top of with the cubed steak, then pack the jar with baby spinach until full


Last up, we have one of my summer favorites – my ‘Creamy Mango Chicken Salad‘ with cucumbers, peppers, tomatoes and mango yogurt dressing!

ou’ll need:

2 medium-sized chicken breasts (I also like to use rotisserie chicken when in a pinch!)
salt and pepper

olive oil

1/4 cup garlic pesto marinade
1 small red bell pepper, cubed
2 Persian cucumbers, cubed
10 to 15 cherry tomatoes, halved
1/2 avocado, cubed
1/2 shallot, sliced
1/2 cup crumbled feta cheese
1/2 cup mango chipotle yogurt dressing (I use the Bolthouse brand)
10 cups chopped romaine lettuce

Parmesan cheese crisps, optional

Prepare the chicken first. Preheat the oven to 350F and preheat a medium frying pan over medium heat. Season the chicken generously with salt and pepper, then brown all over. Pour the marinade into the pan and finish cooking the chicken in the oven, about 12 to 15 minutes depending on the thickness. Allow the chicken to rest for 5 minutes, then cube into smaller pieces.

To assemble the salad, pour the salad dressing into the bottom of the jar, then top with cucumbers, avocado, tomatoes, pepper, shallots and feta cheese. Add the cubed chicken, then pack the rest of the jar full of romaine lettuce.
When serving, top the salad with cheese crisps or croutons.
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Recipe Source: MASON JAR SALAD KITS

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