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Left: pesto and quinoa salad. Right: tempeh tomato sauce and zucchini noodles (“zoodles”)


Salads rock. But…why in a jar?

Why can’t you just pack it in a container the traditional way and eat out of it?

Of course you can.

But….to sum it up in a few words explaining why this method is pure genius: fresh, time-saver, and…hello, I am eating more salads!

This method works for me and also my clients during their detox. It makes the whole detoxing journey much simpler for them.

It’s also perfect for working professionals who do not have much time to be washing, cutting, and preparing salads every night.



5 Reasons Why Salad-in-a-Jar Works

  1. It eliminates the one problem most of us have: limited time in the kitchen. Just dedicate about an hour to meal prep on Sunday night and you’ll have a ready-made lunch to grab every day.
  2. Salad will stay fresh for up to 5 days. (I tested this out) As long as the greens are separated from the dressing, it will stay fresh and crisp since it’s locked in a tight jar.
  3. It’s a ridiculously easy way to meal prep.
  4. A great way to add more alkalizing greens to your diet. For meat-eaters, you can even add meat protein in the jar. Check out my tips below.
  5. It just looks pretty! Since we eat with our eyes first, healthy meals need to look appealing too.

And the final reason that I adore this concept is due to the fact that the salads have inspired my husband eat more vegetables. During certain weeks when I am swamped with work, I would come home and find him munching on a plate with just meat. If I don’t monitor him, his meals would be unbalanced and usually consist of 100% meat and cereal. So now he doesn’t have an excuse to pretend to forget about the greens!



Kim’s Tips

  • Use “wide mouth” mason jars. They’re easier to fill and easier to wash without the need for a brush.
  • Use quart size for a full meal proportion or pint size for a smaller serving.
  • Make sure to wash greens and spin dry thoroughly. Salad will last longer in the refrigerator if the ingredients are as dry as possible.
  • If you want to eat out of the jar, leave a little room at the top for shaking/mixing. You can also easily dump them out on a plate too. Notice in the picture below: when you dump it out, the ingredients come out in the opposite order with the dressing and topping on top! Perfect!
  • If you have leftover food from the day before, this is a great way to use them as “nutritional filler.”


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Basic “cheesy” vinaigrette dressing with chickpeas and chicken.


How to Layer a Salad in a Jar

Starting from the bottom, start layering ingredients in this order:

  1. Dressing: Put your favorite dressing on the bottom. This is key!  Keeping the dressing as far away from the greens as you can will prevent the salad from being soggy. A good amount is about 1 to 1.5 tablespoons of dressing in each jar. 
  2. Protein: If you’re preparing a whole meal then you need some protein and/or complex carbs to keep you full. I recommend using cooked quinoa, brown rice, adzuki beans, lentils, or chickpeas. For meat protein, use grilled chicken, tuna, eggs, organic tofu, or salmon. Add 1/4 to 1/3 cup.
  3. Yum yums: I call them yums yums because without the tasty extra fillers, a salad is just a boring meal. And you want your salad to be exciting, flavorful, and full of texture. Here are some of my favorites: shredded carrots,  red cabbage, cucumber, cherry tomatoes, olives, alfalfa sprouts, fruit.
  4. Greens: Fill the top up with your favorite greens. Try to rotate ever week to get a variety of vitamins and minerals. I recommend using kale and spinach for the maximum nutrient density. Other greens you can use: chopped swiss chard, butter lettuce, romaine lettuce, and cabbage. Pack it tightly, but be gentle! 🙂

Screw on a lid and place in the fridge until you are ready for lunch.


dressing  For a collection of deliciously easy, dairy-free dressings, click on this article.






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