A SIMPLE MASON JAR SALAD RECIPE ANY GUY CAN MAKE
Throw together these combos for a fast, healthy, easy-to-carry meal that will last up to a week.
Mason jar salads are amazingly easy to make, carry, and store, and can also be incredibly nutrition-packed and diverse, concocted with the flavors of Mexico, Italy, Asia, and more.
The formula: Basically, the idea is “wet foods first, dry foods last,” so the salad’s not soggy when you eat it. Start with two wide-mouth, quart-size mason jars, and pour in some (preferably fresh) dressing, then layer on the salad ingredients (read here for instructions). Then close it and pop it into the fridge (it’ll stay fresh for up to a week), or take it with you to work—when you turn it over into a bowl, it’s ready to go.
You’re about to open up a world of possibilities.
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Pad Thai Shrimp
Makes: 2 servings
DIVIDE AND LAYER INTO TWO MASON JARS IN THE FOLLOWING ORDER, THEN SEAL AND REFRIGERATE
2 tbsp powdered peanut butter mixed with 2 tbsp water, 2 tsp sriracha, and 1/4 cup ginger dressing, premixed with a fork
1/2 cup chopped broccoli
1/2 cup shredded carrots
1/4 cup sprouts
1/2 cup edamame
1 cup cooked brown rice spaghetti noodles
Shrimp mixture: In a sauté pan, lay 3/4lb peeled raw shrimp flat; add 1 tbsp olive oil and a dash of Himalayan salt, red pepper flakes, and garlic powder, and cook over medium heat until pink. Let cool then add to jar.
3/4 cup chopped cabbage 3 tbsp crushed peanuts
NUTRITION (PER SERVING)
837 calories, 61g protein, 82g carbs, 30g fat
