Spring Mason Jar Salad

This spring mason jar salad is packed with fresh veggies and is an easy lunch meal prep recipe. It is a great portable grab and go snack or weekday lunch! You'll love each layer of pretty and seasonal ingredients. Everything gets prepared ahead of time, so it's a convenient option if you want to make a big batch for the week ahead. If you prefer not to eat out of a jar, you can empty the jar into one bowl and the gorgeous homemade dressing at the bottom will coat all the bright ingredients. For more spring/summer salads, try my hummus chicken salad, this spring pasta salad or my creamy mango chicken salad!

WHAT ARE MASON JAR SALADS?

Mason jar salads are layered salads packed in a glass jar. They are designed to stay fresh and crisp until you're ready to eat them, which is what I love about them! They're great as meal prep because they're easy to make ahead and are portable. Having the salad dressing at the bottom is what keeps the ingredients from getting soggy.

WHY YOU'LL LOVE THIS RECIPE

Whether you're rushing to work or need a hassle-free meal, this salad comes together quickly and with minimal effort.

This salad is packed with fresh, bright and zesty ingredients like crisp radishes, juicy strawberries and creamy avocado.

Light yet satisfying, it's lush and refreshing for warm spring and summer days.

Keep it vegetarian or add chicken for extra protein! This spring mason jar salad is completely customizable. You can add pretty much whatever you like or have in the fridge, which is what I do.

The crispy chickpeas add a golden brown crunch. I'm obsessed with the texture it gives!

Layered in a jar, it stays fresh for days, making it a great make-ahead lunch that's easy to take to work.

The zesty lemon dressing ties everything together, enhancing the flavors and keeping each bite light and delicious.

EQUIPMENT NEEDED

You'll need mason jars, a blender, a knife and cutting board to prepare your ingredients.

INGREDIENTS NEEDED

Lemon dressing: A homemade lemon dressing with olive oil, garlic, lemon and honey works beautifully, but you can also use a good-quality store-bought version.

Radishes: I adore the crisp, crunchy texture of radish in this spring mason jar salad.

Quinoa: I always cook it properly until fluffy, which helps absorb the flavors of the dressing.

Strawberries: Use ripe, in-season strawberries.

Crispy chickpeas: Roasted chickpeas are crunchy and savory. They hold up well in a jar, keeping their texture until it's time to eat.

Avocado: If prepping ahead, toss the avocado with a bit of lemon juice to prevent browning.

Asparagus: Roasting asparagus brings out its sweetness. I love making this salad when I have a leftover roasted, grilled or poached asparagus.

STEP BY STEP INSTRUCTIONS

Step 1: Gather your ingredients for your spring mason jar salad.

Step 2: Layer ingredients into the mason jar, starting with the dressing on the bottom. Enjoy!

STORAGE

To keep ingredients fresh and crisp, always start with the dressing at the bottom of the jar, followed by sturdy ingredients like radishes, quinoa, and chickpeas. More delicate items like strawberries, avocado and roasted asparagus should go on top.

I like to use a mason jar or any airtight container to keep everything beautifully fresh.

Store the salad jars in the fridge for up to 3-4 days.

VARIATIONS

Protein booster: Add grilled chicken, shrimp, smoked salmon or crumbled feta cheese for extra protein.

Add in leafy greens: Baby spinach, arugula or massaged kale. If using greens, layer them at the top to keep them crisp.

Grain swap: Instead of quinoa, try farro, bulgur, couscous or brown rice.

Nuts: Sprinkle in toasted almonds, walnuts or pumpkin seeds for added crunch and healthy fats.

Fruit alternatives: Sometimes I swap strawberries for blueberries, pomegranate seeds or even sliced peaches.

HOW TO SERVE

This is a super-versatile recipe and there is so much you can do with it:

• Straight from the jar: Shake the jar well to mix the dressing with the ingredients, then eat it directly from the jar for a quick, no-fuss meal. I find it perfect for on-the-go lunches!
• Pour it into a bowl: Pour the contents of the spring mason jar salad into a bowl and toss it gently for an even coating of dressing.
• Wrap: You can also spoon the salad into a wrap!
• Bed of greens: Serve the salad over a base of fresh greens like baby spinach, arugula or romaine for added texture and volume.

RECIPE FAQ

Why should I make a salad in a jar?
Salad jars are a convenient, portable and mess-free way to meal prep healthy lunches.

What is the secret to making a good spring mason jar salad?
The key to a great jar salad is layering. Start with the dressing at the bottom, followed by hearty ingredients that won't absorb moisture (like radishes, quinoa and chickpeas).

What is the best jar to use for this?
A wide-mouth mason jar (16- to 32-ounce) is best. I find this works great for easy layering, shaking and scooping. Glass jars are ideal because they keep ingredients fresh and don't absorb odors like plastic containers.

How long will this salad last in a jar?
It should stay fresh for 3-4 days in the fridge.

Should I eat the salad out of the jar?
You can eat straight from the jar, especially if you've layered it well and given it a good shake.

How do you make sure it doesn't get soggy?
The layering method is the best way to prevent sogginess. Keep the dressing at the bottom and layer sturdy ingredients first (like quinoa and chickpeas).

What is the best way to eat this mason jar salad?

• On the go: I just shake the jar well and eat it directly with a fork.
• At home: Pour into a bowl, toss and enjoy.
• Want a twist: Add it to a wrap!

RELATED RECIPES

Be sure to try these delicious spring recipes next:

Spring Roll Salad

Spring Pasta Salad

One Pan Lemon Chicken Gnocchi

Carrot Cake Crumbl Cookies

If you make this spring Mason jar salad and love it, I would really appreciate a 5 star review! I also love seeing your creations so please tag me on Instagram or TikTok.