Southwest Mason Jar Salad

I’ve become slightly obsessed with Mason Jar salads and have become a huge believer in the to go concept that layers each salad component into the jar, starting with the dressing on the bottom. It’s quite genius as storing the dressing on the bottom of the jar allows the other components to stay fresh and crisp instead of drenched and soggy as you so often see with other salad to go methods. This Southwest version has an avocado lime dressing and includes quinoa, black beans, green pepper and tomatoes all topped with your favorite salad greens. I used spinach but you can also substitute arugula or mixed greens. Before eating you simply shake it up and then enjoy!

Southwest Mason Jar Salad
  • Handful of spinach, arugula or mixed green - rinsed and dried
  • ½ cup cooked, cold quinoa
  • ½ green pepper, washed, dried and diced
  • Handful of cherry or grape tomatoes
  • ½ cup black beans, rinsed and dried
  • ½ ripe avocado
  • ¾ cup packed fresh cilantro
  • ½ cup nonfat plain yogurt
  • 2 scallions, chopped
  • 1 clove garlic, quartered
  • 1 tablespoon lime juice
  • ½ teaspoon sugar
  • ½ teaspoons salt
  1. To make avocado lime dressing place all ingredients above from avocado down into a food processor and blend until smooth. Makes 1 cup. You will only need roughly 2-3 tablespoons for the mason jar salad but you can keep the remaining dressing for up to 3 days covered and refrigerated.
  2. Start to layer your salad components into the mason jar. First, add 2-3 tablespoons of the avocado lime dressing to the bottom of the jar. Then add the beans, tomatoes, and green peppers. Top with the ½ cup of cooked, cold quinoa. Finish the layers off with the handful of spinach, arugula or mixed greens. Be sure to save some room at the top to shake your salad.
  3. You can store the salad overnight in the fridge and easily carry on the go for lunch. Simply shake and enjoy! I promise you'll be a believer like me!