I posted a photo of our salad in a jar lunches on Instagram and it went off like a frog in a sock and people were asking for the recipe, so I have obediently popped a recipe card below, but first I want to show you my favourite way to put it altogether and serve. We do salad in a jar for lunches at work, taking a plate to a friend’s house or heading out on an adventure.
Originally, we started doing the salad in a jar thing (after seeing lots on Pinterest – yes, I’m an addict) as a part of our plastic weaning, which is kind of hit and miss. I’ve decided to just be happy with every little bit less plastic we use rather than focus on all the plastic we still have in our life.
The thing with the salad in the jar is that I would do this anyway and not just because of my love of jam jars, contrary to what some friends might say! I love it because you can add your dressing and have no fear of soggy salad – happy days! It works for pretty much any salad. Some of our favourites are Crazy good tomato salad or caramelised beetroot, carrot and goat cheese salad (once it has cooled down).
1. Take a big jar, pour the dressing in first.
2. Add the things that can cope with being mushed, ahem, marinated, things like chicken, meat, fish, feta, peas, broad beans, olives.
3. The next layer is for things like cucumber, tomato, avocado that are heavy, will survive if the dressing splashes them, but are better not soaking in the dressing.
4. Last of all, add the fresh herbs and salad leaves. Make sure the lid is wrapped tightly and I like to wrap a tea towel or cloth napkin or serviette and carry upright.
We’re on a mission to try and eat outdoors as much as possible, just as Kirsten from Milkwood was talking about. Have you got any suggestions to make it easier? I’d love to hear in the comments below.
- 6 tablespoons of olive oil
- 3 tablespoons of balsamic vinegar (although we now use our homemade red wine vinegar)
- 1 teaspoon mustard
- 1 tablespoon honey
- Salt and pepper
- Handful black olives
- 2 handfuls cooked or tinned sustainably caught fish
- 2 handfuls cooked or tinned chickpeas (we now pre-cook and freeze our chickpeas)
- A few tomatoes, chopped
- Cucumber, chopped
- Avocado, chopped
- Handful of mint
- Handful of parsley
- A few handfuls of mixed salad leaves
- Pour all the dressing ingredients into a jar and shake well. Taste and adjust to your preference.
- Pour the dressing into the big jar.
- Add olives, fish and chickpeas.
- The next layer is the cucumber, tomato and avocado.
- Last of all, add the fresh herbs and salad leaves.
- Make sure the lid is on tightly and wrap in a tea towel or cloth napkin or serviette.