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Protein Power Mason Jar Salad

Prep Time17 minutes
Cook Time12 minutes
Total Time29 minutes
Course: Salad
Cuisine: American
Keyword: Mason Jar Salad
Servings: 2 servings
Author: Silvia Dunnirvine


  • 2 cups of mixed greens lettuce of choice
  • 2 eggs boiled
  • 1 cup grape tomatoes halved
  • 1 cup pickling cucumber quartered
  • 1 carrot shredded
  • 1/2 cup heirloom quinoa quinoa of choice
  • 1 tsp vegetable base paste or 1 cup vegetable broth
  • 1 can chickpeas
  • 1 can black beans

Salad Dressing

  • 3 tbsp avocado oil
  • 1 tsp oregano
  • salt and pepper to taste


  • In a small pot add in vegetable broth or dissolve 1 tsp vegetable base in 1 cup hot water. Add quinoa and cook on medium low heat until all the liquid is absorbed. Allow to cool off.
  • In a second small pot boil the eggs for 8-10 minutes. When done, remove, rinse and peel the shells off. Slice in half and let it cool down.
  • Meanwhile rinse the beans and chickpeas, set aside
  • Mix the dressing ingredients in a small jar
  • Cut up all cucumber, tomatoes and shred carrots

Assembling the Salad Jar

  • *This recipe will fill two 3-cups wide mouth mason jars. Add half the ingredients in the following order (heavier cooked ingredients first!); beans, chickpeas, quinoa, carrots, cucumbers, tomatoes, egg halved and mixed greens. Then fill up the second jar.
  • When ready to eat, pour dressing in the jar and eat up!


Calories: 457kcal | Carbohydrates: 37g | Protein: 14g | Fat: 29g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 17g | Trans Fat: 0.01g | Cholesterol: 164mg | Sodium: 524mg | Potassium: 748mg | Fiber: 6g | Sugar: 5g | Vitamin A: 6479IU | Vitamin C: 23mg | Calcium: 93mg | Iron: 4mg