Making two different styles of mason jar salads for plant-based meal prep

Mediterranean Mason Jar Salad



  • 23 tablespoons of your favorite salad dressing – I used a balsamic vinaigrette
  • ½ cup celery, diced
  • ½ cup cooked sliced golden or red beets
  • ½ cup diced cucumber
  • ½ cup diced red onion 
  • ½ cup pitted black olives
  • ½ cup cooked white beans
  • Fresh parsley as desired 
  • 1 cup salad greens


  1. On the bottom of a glass mason jar, place the salad dressing.
  2. Using a wide-mouth funnel, add your other ingredients, starting with the celery. On top of that add a layer of beets, then cucumber, red onion, black olives, and white beans.
  3. Last, add the parsley and salad greens on top.
  4. Cover and store in your fridge. This will keep for a couple of days. Just before serving, shake it up to coat the salad with the dressing. Enjoy right out of the jar or transfer it to a plate or bowl to serve.

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