Two large mason jar salads with vegan ingredients for healthy meal prep

Southwestern Mason Salad Jar



Tahini Orange Salad Dressing:

  • 2 tablespoons fresh squeezed orange juice
  • 3 tablespoons sesame tahini (sesame seed butter)
  • A few pinches sea salt
  • 1 tablespoon water
  • 1 teaspoon fresh lime juice or apple cider vinegar

Jar Ingredients:

  • ½ cup green beans (cooked and chopped)
  • ½ cup delicata squash, diced and precooked and diced
  • ½ cup cooked pinto beans or black beans
  • ½ cup cooked quinoa
  • ½ cup endive, chopped
  • ½ cup cooked organic corn kernels (pre-cooked and cooled)
  • ½ avocado, pitted, scooped out and diced
  • 1 cup salad greens
  • ½ cup sliced almonds or chopped walnuts


  1. Mix all salad dressing ingredients together and adjust seasoning to taste. The dressing should be a creamy, smooth consistency. On the bottom of a glass mason jar, place a few tablespoons of this salad dressing.
  2. Using the wide mouth funnel, add the green beans and delicata squash. Then add the beans, and quinoa. Add endive, corn, avocado and salad greens, topped off with some nuts. 
  3. 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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