Are you looking for a healthy lunch that’s easy to prepare and take on the go? Look no further than this detox salad in a jar! This colorful and nutrient-packed salad is not only delicious but also incredibly convenient. You can easily pack a healthy lunch for work or school by layering the ingredients in a mason jar. The salad stays fresh for up to five days in the fridge, so you can prepare five on the weekend and enjoy it throughout the week.
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If you’re like me, you’re always looking for ways to simplify your meal prep and stay on track with your healthy eating goals. And that’s why I love mason jar salads! They are perfect when you want to use meal prep for weight loss! Not only do they look pretty, but they’re also an easy and efficient way to pack a nutritious meal that you can take on the go or, if you work from home, have ready to eat all week.
This vegan or vegetarian version of the detox salad is one of my favorites. Packed with fresh veggies, crunchy nuts, and protein-rich chickpeas, it’s a delicious and satisfying way to fuel your day. Also, check out my detox smoothie to really up your detox game!
Some of my other favorite mason jar salads include this Protein Salad in a Jar, Healthy Taco Salad in a Jar, Steak Salad in a jar, California Salad in a Jar, and Southwest Chicken Salad in a Jar. See all of my mason jar salad recipes.
Reasons to love this recipe
- Packed with nutrition: This detox salad is loaded with fresh veggies, including cucumbers, broccoli, spinach, and carrots, as well as protein-rich chickpeas and crunchy nuts and seeds. Vegan or vegetarian: Whether you follow a plant-based diet or want to incorporate more meatless meals into your routine, this salad is a delicious and satisfying option that’s completely vegan or vegetarian.
- Convenient and portable: By layering the ingredients in a mason jar, this salad is easy to prepare and store and incredibly convenient to take on the go. Whether you’re packing a lunch for work, school, or a picnic, this salad is the perfect option for busy days.
- Versatile and customizable: One of the great things about this detox salad is that it’s incredibly versatile and can be customized to suit your taste preferences and dietary needs. Feel free to swap in your favorite veggies or add some extra protein, like tofu or grilled chicken, to make it your own.
How to Make a Detox Salad in a Jar Recipe?
This salad is not only packed with nutrients, but it’s also incredibly easy to prepare and transport. Layer the ingredients in a mason jar, and you’re good to go! The salad stays fresh in the fridge for up to five days, making it the perfect meal prep option for busy weekdays.
- Lemon vinaigrette. This delicious dressing is a key component of the salad and adds a tangy flavor that complements the other ingredients. This homemade lemon vinaigrette with honey is perfect for this salad, but you can also use a high-quality store-bought dressing.
- Mini cucumbers. These cute little veggies are sliced and added to the salad for a refreshing crunch.
- Shredded purple cabbage. This cruciferous vegetable is known for its health benefits, including being rich in vitamin C and fiber. Plus, it adds a satisfying crunch to the salad.
- Red onion. This ingredient adds a sweet and spicy kick to the salad.
- Chickpeas. Add some plant-based protein to the mix and provide a hearty texture that makes the salad more filling.
- Chopped broccoli. It adds a slightly sweet and bitter taste and a ton of vitamins and minerals. It’s a great way to get your daily dose of greens.
- Fresh blueberries. These juicy berries are packed with antioxidants, giving the salad a pop of color and delicious sweetness.
- Shredded carrots. It adds a slightly sweet and crunchy texture. They’re also rich in vitamin A and other essential nutrients.
- Baby spinach. It Adds a refreshing and light taste along with more fiber and nutrients.
- Raw almonds and raw pumpkin seeds. Provides some healthy fats and extra crunch to the mix.
Start by pouring two tablespoons of lemon vinaigrette into the bottom of five mason jars.
Next, it’s time to layer in the ingredients! Divide the sliced cucumbers, chopped red onion, drained chickpeas, chopped broccoli, shredded cabbage, carrots, fresh blueberries, and spinach equally into the mason jars.
To finish the salad, sprinkle a tablespoon of chopped raw almonds and a tablespoon of raw pumpkin seeds into each jar.
Screw the lids onto the jars and store them in the fridge for up to five days.
When you’re ready to enjoy your salad, give the jar a good shake to distribute the dressing, then pour the contents into a bowl and dig in!
- Use pre-packaged or bagged veggies: If you’re short on time or don’t want to spend much time prepping your veggies, consider using pre-packaged or bagged veggies instead. Many grocery stores now sell pre-chopped or pre-shredded veggies like cabbage, carrots, and broccoli, saving you a lot of time in the kitchen. Just read the labels carefully and choose brands that don’t add any extra preservatives or additives to their products. With pre-packaged veggies, you can quickly whip up this delicious and nutritious mason jar salad!
- Don’t be afraid to mix it up: While this recipe calls for specific ingredients, switch things up based on what you have or what’s in season. For example, you could swap out the broccoli for cauliflower or use kale instead of spinach. The possibilities are endless!
- Prep your ingredients: To make assembling your salads even easier, try prepping all your ingredients beforehand. Wash and chop your veggies, measure your nuts and seeds, and mix up your dressing ahead. That way, when it comes time to put your salads together, you’ll be ready to go.
- Use wide-mouth jars: When making mason jar salads, it’s best to use wide-mouth jars to make it easier to layer in your ingredients. However, a regular mouth is fine if that’s all you have.
- Layer your ingredients strategically: To keep your salad fresh and prevent it from getting soggy, it’s important to layer your ingredients correctly. Start with your dressing on the bottom, then add heartier ingredients like cucumbers, onions, and chickpeas. Finish with your leafy greens on top to keep them from getting wilted or crushed. Following these steps will ensure your salad stays fresh and delicious all week! Check out my tips in this how-to-layer mason jar salad tutorial.
Substitutions & Variations
There’s no right or wrong way to make a salad, so don’t be afraid to get creative and make substitutions based on your preferences and what you have.
- Switch up the dressing: This recipe calls for a homemade lemon vinaigrette or store-bought dressing, but you could easily use a different type of dressing to change the flavor profile of the salad. For example, you could use this homemade balsamic vinaigrette for a tangy, slightly sweet flavor, homemade Italian dressing, or Greek vinaigrette. Just keep in mind that different dressings may have other nutritional profiles, so make sure to read the labels and choose one that fits your dietary goals. And if you’re making your dressing, don’t be afraid to experiment with different herbs and spices to create a unique flavor you love!
- Swap the chickpeas for another bean: If you’re not a fan of chickpeas, or if you want to switch things up, try using a different type of bean instead. Black beans or cannellini beans would all work well in this recipe.
- Use a different type of nut or seed: Instead of using almonds and pumpkin seeds, you could use sunflower seeds, sesame seeds, or chopped walnuts. Just keep in mind that nuts and seeds have different flavors and textures, so choose one you enjoy.
- Mix up the veggies: This recipe calls for cucumbers, cabbage, broccoli, carrots, and spinach, but you could easily swap out any of these veggies for something else. For example, you could use kale or arugula instead of spinach or add some diced bell pepper or sliced radishes for extra crunch.
- Try a different type of fruit: If you don’t have blueberries, or if you want to try something different, you could use sliced strawberries, diced mango, or pomegranate seeds instead. Just make sure to choose a fruit that pairs well with the other ingredients in the salad.
One of my favorite ways to meal prep for the week is making mason jar salads; this detox salad is the perfect candidate. By layering the ingredients in a specific order, starting with the dressing on the bottom and ending with the leafy greens on top, you can create a perfectly portioned and delicious salad that stays fresh in the fridge for up to 5 days.
Detox Mason Jar Salad
- 5 32-ounce mason jars
- 10 tablespoons Lemon Vinaigrette
- 6 mini cucumber sliced
- 1 1/4 cup shredded cabbage
- 1/2 of a red onion chopped
- 1 15 ounce canned chickpeas, drained
- 1 1/4 cup chopped broccoli
- 1 pint fresh blueberries
- 1 1/4 cup shredded carrots
- 5 cups baby spinach
- 5 tablespoons chopped raw almonds
- 5 tablespoons raw pumpkin seeds
- Pour equal amounts of the dressing into the bottom of 5 mason jars.
- Layer each mason jar with the cucumbers, onion, chickpeas, broccoli, cabbage, carrots, blueberries, and top with baby spinach.
- Add the chopped raw almonds and raw pumpkin seeds.
- Put the lid on and store in the refrigerator for up to 5 days.
- When you’re ready to eat, give the salad a good shake and then dump into a bowl.
Have You Tried This Recipe?
Have you tried this Easy Detox Salad in a Jar Recipe? I can’t wait to see it! If so, I’d love for you to rate this recipe and leave a comment below. We all learn from each other’s experiences. Also, it would be awesome if you could share a picture in our FB Group and tag it #organizeyourselfskinny.