How to Make a Mason Jar Salad

Mason jars are the best way to pack a salad for lunch! Not only are they super quick and easy but you don’t have to worry about your lettuce getting soggy or bringing a separate container for dressing! Check out this post for all my mason jar salad tips.

Ever since Mason Jar Salad Week, I wanted to share an actual ‘how to’ resource for building salads in a jar! They’re so fun to make and a great for taking on-the-go. Any salad can be prepped in a mason jar – have fun with creating your own but use this guide to make sure you keep your salad nice and fresh!

Five salads in layers in a row of mason jars.

The one thing to remember about salad in a jar is that your dressing goes on the bottom and you should only use things that do well “marinating” in dressing (like hearty veggies, tofu, beans, etc.) for the next layer as it’s going to be touching the dressing. The rest is pretty easy, but here’s a quick guide on how I made my salads in a jar. The most important thing to remember = put your dressing at the bottom! This prevents #soggysalad because nobody likes that…

Mason jar salad with a zesty tahini dressing, beets, quinoa and goat cheese.
  1. Start by putting 2 Tablespoons of dressing into the bottom of the jar.
  2. Add items that will respond well to marinating in the dressing:
    • cucumbers
    • squash
    • mushrooms
    • carrots
    • beets
  3. Add your remaining veggies, legumes, and greens.
    • tomatoes
    • red bell pepper
    • broccoli
    • broccoli slaw
    • avocado sprinkled with lemon juice to prevent browning
    • chickpeas
    • spring mix (lots of this – you can really pack it in)
  4. Add remaining ingredients.
    • grains
    • protein
    • nuts
    • fruit
Layered nicoise salad in a mason jar.

A few bonus tips:

  • The quart sized mason jars make one big, meal sized salad. You could probably split it between two people if it were being served as a side salad.
  • I recommend using wide-mouth Ball jars instead of ones with the regular size mouth. It’s just easier to get the ingredients in and out of the jars when using the wide-mouth.
  • Have fun experimenting with different dressings, veggies, protein, and toppings!
  • Leave a little room at the top of the jar so that you can shake it up right before serving. It helps make sure all parts of the salad have some dressing.
  • You can totally eat the salad out of the jar, but they are a little deep for forks so I like pouring the salad into a dish.

Want some mason jar salad inspiration? Check out these recipes!

Here are a few Healthy Homemade Salad Dressings you can try.

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    1. Patrice
      July 30, 2015 AT 9:43 am

      I love, love, love this post. Thank you for inspiring me to eat healthier lunches.

    2. Kelly
      January 29, 2015 AT 3:24 pm

      You wanted to add chicken, where would you put it?

      1. Brittany Mullins
        January 30, 2015 AT 10:34 am

        I’d add it right before the spring mix on top of all the veggies.

    3. Farmers Fridge
      May 8, 2014 AT 2:55 am

      Assemble this salad in your mason jar for a quick gra and go lunch option. I love it

    4. Liz
      February 18, 2014 AT 7:09 pm

      You don’t need to use a glass canning jar. I have done this many times using the Ziploc or rubbermaid containers. The dressing spreads on the bottom and the other vegetables keep the lettuce from touching the dressing. Easy to toss all ingredients and can eat from the same container.

    5. Raspberry ketones
      September 12, 2013 AT 2:35 pm

      Very good post! We will be linking to this great content on
      our website. Keep up the great writing.

Parchment paper lined with protein balls.


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