Vegan and Paleo Friendly Mason Jar Salad Recipe

Here is a simply delicious and beautiful looking salad recipe that is perfect for the office! The “two ways” I provided are a paleo version made with chicken and cauliflower rice or a vegan version made with black beans and quinoa. Feel free to mix n’ match YOUR favorite ingredients. Just make sure you have a good source of protein (chicken, black beans, quinoa), fats (avocado, olive oil) and complex carbohydrates (sweet potato, quinoa, vegetables) and you’ll be good to go!

Paleo Ingredients

• Chopped bell pepper
• Cauliflower cilantro rice
• Baked, cooled and cut sweet potato
• Baked, cooled and cut organic chicken breast
• Halved cherry tomatoes
• Diced avocado
• Chopped romaine lettuce
• Cilantro-Lime dressing or use dressing of your choice

Vegan Ingredients

• Chopped bell pepper
• Cooked and cooled quinoa
• Black beans
• Baked, cooled and cut sweet potato
• Halved cherry tomatoes
• Diced avocado
• Chopped romaine lettuce
• Cilantro-Lime dressing or use dressing of your choice

Instructions

1. Make dressing or use dressing of your choice
2. Prep all ingredients
3. Add two tbs. of dressing to bottom of jar
4. Starting with bell peppers and tomato on bottom and lettuce on top, layer in ingredients (note: always put crunchy vegetables on bottom, next grains or protein followed by soft vegetables and lettuce.)
5. Save room at the top to shake or plan to transfer to a large bowl to mix
6. Store in fridge for up to 5 days

To Serve

Let salad warm at room temperature for a couple minutes to allow the dressing to liquify. Transfer to a large bowl, mix and serve. Or, if you left plenty of room in the jar, shake and eat right out of the jar!