Wild Salmon Mason Jar Salad

One of the biggest hurdles we hear about from Conscious Cleansers (our next cleanse starts Sept. 7. Get all the details here.) is that they don’t have time for meal prep!

Well, today we have another time-saving recipe for you – A lunch that you can toss together in under 15 minutes! Going to the Whole Foods salad bar takes longer than that!

Conscious Cleanse | Wild Salmon Mason Jar Salad | www.consciouscleanse.com | #masonjarsalad #lunchsalad #salmon

Mason jar Salads have been all the rage for the past year or so, and there are plenty of good reasons why!

Colorful and inviting? Check.
Healthy and easy to grab when you’re on the run? Check.
Nature’s fast food? Check.
Easy option to batch prep? Check.

The real timesaving hack in this recipe is wild salmon in a can. Situated right next to the canned tuna in the grocery store, wild salmon is chock full of healthy omega 3 fats. Helping to reduce inflammation, wild salmon in a can is not only a fast option, it’s a nutritional powerhouse!

One of our favorite and most trusted brands is Wild Planet and is available online and at Whole Foods Markets.

We promise that eating clean and healthfully does NOT require a ton of time in the kitchen. Try today’s Wild Salmon Mason Jar Salad and leave us a comment below. What are your time saving tips for making healthy eating fun and sustainable?

With wild salmon love,

jo_and_Jules_Sig_pink

Wild Salmon Mason Jar Salad

Yield: 1 quart

Ingredients:

  • Juice of one lemon
  • ¼ tsp. red pepper chili flakes
  • 1 clove garlic, minced
  • Sea salt to taste
  • Fresh ground pepper to taste
  • ¼ cup Kasandrinos olive oil
  • 1 bunch lacinato kale, ribs removed, julienned
  • ½ cup snow peas, chopped
  • ½ cucumber, chopped
  • ½ avocado, cubed
  • 1 can wild caught salmon, drained
  • Fresh chives, optional

Instructions:
In a medium sized bowl combine lemon juice, red pepper chili flakes, garlic, sea salt, and pepper. Slowly add in the Kasandrinos olive oil and whisk until emulsified. Place julienned kale in the bowl with the dressing and massage it with your hands until completely coated and broken down. Typically, it is ready when it shrinks by about half the volume. In a quart sized jar layer, the kale salad, snow peas, cucumber, salmon, and avocado. Top with the fresh chives if desired. Shake the jar when ready to eat and enjoy!

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Showing 5 comments
  • linda coe

    Have you tried Vital Choice Salmon? Since eating Sockeye salmon I just can’t go back to the pink.

  • linda

    How long will this stay good before eating? Will it still be good if you don’t get around to eating it for a few days? I am making it to send with my niece to college & I want to put a note on it letting her know when she has to eat it by…………… thank you!

    • Jo and Jules
      Jo and Jules

      Hi Linda, What a great aunt you are! Because of the avocado, cucumber, and other fresh ingredients we would say 2 days, 3 days max, in the fridge before it will start looking peaked. One idea is to separate out some of the precut items and she can assemble the night (or 2) before she needs it. As to your question about Vital Choice. That is a great brand! We do love it, too. xo, Jo & Jules

  • tinab

    can I switch out salmon for chicken? I really don’t like salmon and fish in general…

    • Jo and Jules
      Jo and Jules

      Hi Tina, Absolutely! You can change up the salmon for any kind of protein you have on hand. It’s not unusual for us to use leftovers from the night before or to batch cook some grilled chicken and include that. Let us know what you try. XO, Jo & Jules

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