The Best Healthy Mason Jar Recipes for Lunch
It is essential to refuel at midday by grabbing a quick and easy lunch that is filled with nutritious and filling ingredients. Most people don’t have a lot of time to eat lunch and usually just grab a sandwich or a lunch as their go-to options. You may have noticed that a lunch trend has swept across social media showing people eating mason jar salads. Mason jars are not only used for canning or for drinking beverages, but can be used to make easy, affordable and delicious lunches.
In this oneHOWTO article we share the best healthy mason jar recipes for lunch.
Packing the Perfect Salad: The Basics
You will most likely pack your lunch in the morning and it will be another few hours before you get to eat it. This means that you must pack your food carefully so that the greens don’t get soggy or mushy.
Ideally, you should pack the dressing first and then add your different ingredient layers from the hardest to the softest ingredients with the greens added last. At lunchtime you just have to pour your salad in a ball or shake the mason jar thoroughly so that the dressing mixes with the other ingredients.
We recommend that you buy wide-mouthed mason jars and quarter-sized jars for lunches and dinners and pint-sized ones for smaller plates.
Quick and Easy Lunch Salad
You don’t need to pack many ingredients in your mason jar; with only just a few different foods you can build a delicious lunch. We suggest you make the following Caprese salad.
- 2 handfuls of arugula leaves
- A few basil leaves
- 75g of cherry tomatoes (halved)
- 1 Mozzarella cheese ball
- 5-6 Olives (optional)
- Olive oil
- Balsamic Vinegar
- Salt and Pepper
First you will need to make the dressing by combing the olive oil, balsamic vinegar and seasoning. Pour the dressing in the jar. Then add the cheese, tomatoes, olives and finally the arugula and basil leaves.
Complete Healthy Lunch Salad
Almost every type of salad and cuisine can be made healthy and be packed in a mason jar. We suggest that you try making this Mexican inspired salad.
- 2 handfuls of romaine lettuce
- 75g of black beans or garbanzo beans (drained)
- 75g of sweet corn (drained)
- 75g of shredded beef or chicken (optional)
- 75g of tomatoes (chopped)
- 50 g of onions (sliced)
- 50 g of avocado (cubed)
- 2 Tbsp of salsa
- 1 Tbsp of plain yogurt (optional)
- Cilantro (chopped)
This salad contains both meat and plant protein alongside a large amount of produce to make it a complete meal. Make it vegan by omitting the meat and the yogurt. First start by adding your salsa and yogurt at the bottom; then add the beans, corn and meat of choice. Continue with the vegetables and top it all with the avocado and chopped cilantro.
While mason jar salads is the popular choice you can pack almost any meal in a mason jar to bring with you for lunch. If you prepared a chili or pasta dish the night before you can quickly pour the leftovers inside the jar the next morning before work.
Another great idea is to make reconstructed sushi.
- 150g of cooked rice
- 1 Tbsp of rice vinegar or umeboshi vinegar
- 4 sheets of seaweed (sliced)
- 75g of chooped carrots and cucumber
- 1/2 diced avocado
- Lime juice
- Pickled ginger
First mix the rice with the vinegar. Then grab your mason jar and start layering your ingredients. We recommend that you start with the seaweed followed by the rice, vegetables and avocado. Repeat multiple times and top with the pickled ginger, lemon juice and wasabi.
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