This strawberry spinach salad is loaded with roasted asparagus, grilled chicken, crunchy cucumber slices, avocado, red onion, toasted almond silvers and a citrus poppy seed dressing. Toss all the ingredients into a mason jar for a healthy, portable lunch that’s way better (and prettier) than your average restaurant salad.
Everything You Need to Make a Strawberry Spinach Mason Jar Salad
This strawberry spinach salad takes advantage of the spring’s bounty with a variety of seasonal ingredients including: strawberries, roasted asparagus, grilled chicken, crunchy cucumber slices, creamy avocado, red onion, toasted almond slices and a sweet and tangy homemade poppy seed dressing.
Mason jar salads are really easy to prep, but there’s a method to the madness. Here’s how you want to layer your salads:
Veggies that will respond well to marinating in the dressing (things like cucumbers, onions, squash and mushrooms work great for this)
Greens (spinach, spring mix, romaine, etc)
Toppings (cheese, nuts, dried fruit, etc)
Keep the salad in the fridge until you’re ready to enjoy. Most salads will keep for about 5 days depending on what protein you’re using. I only prefer to go 1-3 days when I’m using something like grilled chicken.
The fun part comes when you’re ready to eat because you get to shake the jar to distribute the dressing. I don’t know why, but this is my favorite part! Once shaken, pour the salad into a big plate or bowl and enjoy. If for some reason you find yourself without a serving dish you can eat the salad straight from the jar but unless you have an extra-long fork, it’s kind of difficult. I speak from experience. haha
This salad is loaded with roasted asparagus, grilled chicken, crunchy cucumber slices, avocado, red onion, toasted almond silvers and a citrus poppy seed dressing.
6 Tablespoons citrus poppy seed dressing
1/4 cup red onion slices
1/2 cup cucumber slices
4 large strawberries, chopped
1/2 cup roasted asparagus, chopped
1/4 avocado, chopped
6–8 ounces grilled or baked skinless chicken breast
1 5 oz bag of spinach
2 Tablespoons sliced almonds, toasted
Citrus Poppy Seed Dressing
1/2 cup fresh grapefruit juice
1 Tablespoon maple syrup
1/2 teaspoon sea salt
1/4 teaspoon ground pepper
1 teaspoon dijon mustard
1 clove garlic, minced
1 teaspoon poppy seeds
1 ½ Tablespoons olive oil
Make dressing by whisking together all ingredients. Recipe will make a little less than ¾ cup of dressing.
Take two wide-mouth 32 oz mason jars and layer salad ingredients. Start with 3 Tablespoons of dressing in each jar, divide remaining salad ingredients in half and start layering in this order: onions, cucumbers, strawberries, asparagus, chicken, avocado, spinach and almonds.
When ready to serve, shake each jar and pour into a bowl.
If you’re vegetarian feel free to skip the chicken and use another protein source like hard boiled eggs, baked tofu, tempeh or chickpeas.