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Salmon Jar Salad

Fresh and healthy salmon jar salad perfect for easy meal prep lunches.
Print Recipe
Prep Time 9 minutes
Course Salad
Cuisine American
Servings 2

Ingredients
  

  • 3 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tbsp orange juice
  • 1 tsp Dijon mustard
  • 1 clove garlic minced
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1 cup salmon flaked and cooked
  • 1 cup romaine lettuce chopped
  • 1/2 cup cucumber chopped
  • 1/2 cup cherry tomatoes halved
  • 1/4 cup carrots shredded
  • 1/4 cup red onion sliced
  • 1/4 cup bell peppers chopped

Instructions
 

  • In a small bowl, whisk together olive oil, lemon juice, orange juice, Dijon mustard, garlic, salt, and pepper until smooth and well combined.
  • Pour the prepared dressing into the bottom of a clean mason jar, making sure it fully covers the base.
  • Add the firm vegetables like cucumber, carrots, red onion, and bell peppers into the jar. Press gently so they sit evenly in the dressing.
  • Add the cherry tomatoes on top of the vegetable layer, spreading them evenly.
  • Add the flaked salmon, making sure it is evenly distributed for balanced flavor in every bite.
  • Add the chopped romaine lettuce as the final top layer. Keep it loose and do not press down.
  • Seal the jar tightly with a lid and store it in the refrigerator for up to three days.
  • When ready to eat, shake the jar well to mix the dressing with the salad or pour into a bowl and toss gently before serving.

Notes

  • Keep dressing at the bottom to prevent soggy greens
  • Best enjoyed within 3 days
  • Add delicate ingredients like avocado just before serving