Meal Prep Salad Jars! Easy Lunch Meal Prep Recipe
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Just say no to boring salads! Learn how to layer salad jars and the best tips and tricks for how to meal prep salads in jars.

Print this recipe here: https://www.elizabethrider.com/meal-prep-salad-jars/

Ingredients:

1 carrot, julienne cut or shredded
1 cucumber, chopped into cubes
2 watermelon radishes, thinly sliced
20 grape tomatoes, cut in half
1 cup of cooked quinoa*
1 (14-ounce can) garbanzo beans, drained and rinsed
1 avocado
2 tablespoons chia seeds (or enough to coat the avocado slices)
4 big handfuls of mixed greens
1/2 cup pumpkin seeds, dry toasted in a skillet on your stovetop for 5 minutes

*Learn how to make Perfectly Cooked Quinoa here: https://www.elizabethrider.com/cook-quinoa/
If you want to add a hard-boiled egg to your salad jars, learn how to make Easy-To-Peel Hard-Boiled Eggs here: https://www.elizabethrider.com/perfect-easy-to-peel-hard-boiled-eggs/

Method:

1. Prepare your veggies. I like to julienne cut or shred my carrots, chop the cucumbers, and slice radishes on a hand-held mandoline. Use any method you like to prepare your veggies, and remember to mix up the textures to keep your make-ahead salad jars interesting.

2. Always add your dressing to the bottom of your salad jar, then layer in hard/crunchy veggies such as cucumbers, radishes, and carrots.

3. Next add your protein. In this case quinoa and garbanzo beans. Add chicken or chopped hard-boiled egg if desired.

4. Slice or chop your avocado and roll it in the chia seeds to prevent it from oxidizing. Add those on top of the protein.

5. Finally, add your greens and top them off with pumpkin seeds, and put the lids on.

Meal prep salad jars without any dairy, eggs, or meat will keep in the refrigerator for 5 days. If you add dairy, meat, or hard-boiled egg, your salad jars will keep for 3 days in the fridge.

Get 6 Easy-to-Make Salad Dressing Recipes here: https://www.elizabethrider.com/tag/salad-dressing/

In this video: Honey Mustard Dressing Ingredients
¼ extra virgin olive oil
¼ raw honey
¼ apple cider vinegar
¼ dijon mustard
pinch of sea salt
black pepper

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