Mason Jar Salads and More
50 Layered Lunches to Grab and Go
By Julia Mirabella

Published by Ulysses Press.

What an amazing way to pack your lunch! I was captivated the second I laid my eyes on the Mason Jar Salads and More cookbook. Filled with gorgeous and colorful photos, this new cookbook truly inspired me to create fun and healthy meals on the go.

The glorious Mason jar has become the newest trend. Not only because a meal in a jar is visually appealing but it is also a fantastic way to keep fresh food fresh. The concept is quite simple- packing the ingredients tightly in a specific order. With the smart layering techniques (dressing on the bottom!), you don’t have to carry extra containers for your dressing and wet ingredients.

I thought at first that we had to eat from the jar. I suppose you could, but it is suggested to empty the jar in a bowl that you can keep at work. Marvellous! Make a dozen of delicious dishes in a jar ahead of time and they will stay fresh for the whole week.

The Mason Jar Salads and More cookbook will inspire endless on-the-go meal possibilities with its 50 recipes. You can also create your own unique recipes with ingredients that you will enjoy eating.

Here is a Kale and Avocado Salad recipe that you will find in the Mason Jar Salads and More cookbook.

Kale & Avocado Salad
Makes 1 serving

Ingredients

1 avocado
2 1⁄2 cups kale leaves
3 tablespoons Lemon Vinaigrette
1⁄3 cup sliced red onion
1 quart-size Mason jar

Directions

Cut the avocado in half and discard the pit. Using a spoon, remove the avocado flesh from the outer skin; cut into 1⁄2-inch cubes and set aside.

Remove the center ribs from the kale leaves and cut them into 11⁄2- to 2-inch pieces. Kale is best when lightly massaged to take away some of the toughness, so place the leaves in a bowl and gently rub them together with your hands to soften them. Be careful not to massage them too much, especially if you’re planning to eat the salad toward the end of the coming week.

Layer the ingredients in the jar, starting with your dressing, then adding the onion and the kale. Finish with the diced avocado on top. Seal and refrigerate until ready to use.

TIPS
This salad is delicious made with mango, too! Cube a 1⁄2 cup of mango and add it on top of the kale. Top the salad with the avocado. Avocados will last about 3 days in a Mason jar, but it will depend on the avocados’ freshness. I don’t recommend using super ripe avocados if you aren’t planning on eating the salad the next day.

Lemon Vinaigrette

Ingredients

2 tablespoons lemon juice
pinch of salt
freshly ground black pepper, to taste
3 tablespoons olive oil

Directions

Whisk together the lemon juice, salt, and pepper. Slowly add the olive oil, whisking, until the dressing thickens.

Giveaway

We have 5 copies of Mason Jar Salads and More cookbook to give away!

Enter using the form below! Good luck!