You can follow my detailed Salad in a Jar 101 Guide to understand the basic thumb rules, do’s and don’t to prepare and pack salad in a jar like a pro. If you follow me on Instagram, you will learn about my viral salad jar recipe series. Each of those salad recipes is loved and saved by thousands of you. This series has been a total joy ride.
My Favourite Salad Jar Recipes
follow us on Youtube and Instagram for video recipes. USP: Vegan, High Protein, Gluten Free Meal Prep Tip: Boil the beans over the weekend and store them in the refrigerator. You can use canned beans as well. Salad Dressing: ¼ Cup Extra Virgin Olive Oil + Juice of 1 lime + 1 teaspoon crushed garlic + 1 teaspoon Dijon Mustard + Salt & Pepper USP: Vegetarian, Gluten Free, Nut Free, High Protein Meal Prep Tip: Boil the brown chickpeas in advance and store them in the refrigerator. Dressing: ¼ Cup Mint Leaves + ¼ Cup Coriander Leaves + ½ Cup Greek Yogurt + 2 Garlic Cloves + ⅛ Cup Extra Virgin Olive Oil + Salt & Pepper USP: Vegetarian, Nut Free, Gluten Free Meal Prep Tip: Boil and store lentils in the refrigerator. Canned lentils also work for this salad recipe. Salad Dressing: ¼ Cup Extra Virgin Olive Oil + Juice of 1 lime + 1 teaspoon crushed garlic + 1 teaspoon Dijon Mustard + ½ teaspoon Oregano + Salt & Pepper USP: Vegetarian Meal Prep Tip: You can store boiled pasta in the refrigerator for 2 – 3 days. Salad Dressing: Basil Walnut Pesto USP: Vegetarian, Nut Free Meal Prep Tip: You can store boiled macaroni in the refrigerator for 2 – 3 days. Salad Dressing: 1 Cup mayonnaise + ½ Cup parmesan cheese + ¼ Cup extra virgin olive oil + 1 tablespoon wine vinegar + Juice of 1 lime + 2 garlic cloves + 1 teaspoon oregano + Salt & Pepper USP: Vegan, High Protein Meal Prep Tip: Marinate the tofu and keep it in the refrigerator. Salad Dressing: 4 tablespoon peanut butter + 1 tablespoon light soy sauce + 2 tablespoon sesame oil + 1 tablespoon red chili sauce + 1 tablespoon lime juice + 1 teaspoon crushed garlic + Salt USP: Vegan, Nut Free Meal Prep Tip: Boil the barley, drain the liquid, allow it to cool, and store it in the refrigerator for 3 – 4 days. Salad Dressing: ¼ Cup Extra Virgin Olive Oil + Juice of 1 lime + 1 teaspoon crushed garlic + 1 teaspoon Italian herbs + Salt & Pepper USP: Gluten-Free, Vegetarian Meal Prep Tip: Boil the barley and chickpeas separately, drain the liquid, allow to cool them and store in the refrigerator for 3 – 4 days. Canned Chickpeas are good too. Salad Dressing: ¼ Cup Extra Virgin Olive Oil + Juice of 1 lime + 1 teaspoon crushed garlic + 1 teaspoon Za’tar Spice Mix + Salt & Pepper
