3 Mason Jar Salad Recipes To Make Mon-Fri Lunches Chore-Free

Mason Jar Salads

Making and bringing lunches Monday through Friday doesn’t have to be a chore. Thanks to our favorite Mason jars, you can pack a healthy and delicious lunch quickly, that will last in your fridge all week long.

Serves: 1
Prep time: 15 mins


Quinoa Chickpea Tabbouleh:

  • ¼ lemon, juiced
  • 2 tsp Vega® Antioxidant Omega Oil Blend
  • Pinch of all-spice
  • Salt and pepper
  • ½ cup cooked quinoa
  • ½ cup chickpeas
  • 1 green onion, sliced
  • 1 tomato, diced
  • 1 bunch flat-leaf parsley, chopped
  • 2 mint leaves, chopped

Avocado, Corn Tofu Salad:

  • 2 tsp Vega® Antioxidant Omega Oil Blend
  • 1 clove garlic, diced
  • ¼ cup organic tofu, diced
  • 1 ear of organic corn, roasted and kernels sliced off ear
  • ½ avocado, diced tossed in ½ lime, juiced
  • ½ tomato, diced
  • ¼ cup cilantro, chopped
  • Spinach, as needed

Lentil Beet Salad: 

  • 2 tsp Vega® Antioxidant Omega Oil Blend
  • ½ orange, juiced
  • ½ tsp ginger, grated
  • ¼ tsp agave or maple syrup
  • 1 cup lentils, cooked
  • ¼ cup carrots, shredded
  • ¼ cup beets, shredded
  • 3 Tbsp sunflower seeds
  • Arugula, as needed


  1. Pre-cook beans and grains on Sunday.
  2. Once they’ve cooled, layer your Mason Jars, starting with dressing at the bottom, then grains, then beans, then vegetables.
  3. Let them set in your fridge. When you’re ready to eat, simply shake and enjoy!

Originally posted on the Vega Recipe Center

Morgan Shupe

Head Chef at Vega
Morgan Shupe is head chef at Vega. She transforms Vega HQ’s kitchen into a soup and salad bar of epic proportions to nourish Vegatopians every weekday. Morgan has wanted to be a chef since the age of 5 and is currently studying to become a registered holistic nutritionist. You can find more of her recipes on her blog—Shupe’s Soups + Mo & Lo

Find More From Morgan
Vegan and Raw Food Recipes here >>
Nutrition and Health Tips here >>