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 Mex
ico, 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

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Chicken Caprese Salad

Makes: 2 servings

DIVIDE AND LAYER INTO TWO MASON JARS IN THE FOLLOWING ORDER, THEN SEAL AND REFRIGERATE

1/2 cup balsamic vinaigrette
3/4 cup grape tomatoes
4 large basil leaves, thinly sliced
Pinch of Himalayan salt and black pepper
1 cup cooked quinoa pasta (we used penne)
6 oz diced, cooked chicken breast
2 slices prosciutto
3 oz fresh mozzarella, cubed
2 cups baby spinach

NUTRITION (PER SERVING)

593 calories, 62g protein,
 47g carbs, 17g fat

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Tuna Tropical Paradise

Makes: 2 servings

DIVIDE AND LAYER INTO TWO MASON JARS IN THE FOLLOWING ORDER, THEN SEAL AND REFRIGERATE

1/2 cup strawberries, sliced in quarters
14 cup pomegranate seeds
1/2 avocado, sliced
A squeeze of lemon juice (to keep fruit fresh)
1 tbsp olive oil
1 cup cooked quinoa
1/2 cup chickpeas
1 can (5oz) of wild albacore tuna, rinsed and mixed with 3 tbsp fresh lemon juice and a dash of garlic powder and salt
2 oz goat cheese
2 cups arugula
1/4 cup pumpkin seeds

NUTRITION (PER SERVING)

599 calories,
 35g protein,
 45g carbs, 32g fat

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Latin Burrito Bowl

Makes: 2 servings

DIVIDE AND LAYER INTO TWO MASON JARS IN THE FOLLOWING ORDER, THEN SEAL AND REFRIGERATE

2 tbsp plain Greek yogurt
1/2 cup salsa
3/4 ripe avocado, cut into cubes
1 tbsp fresh lime juice
1 cup cooked brown rice
1/2 cup black beans
Meat mixture: Sauté 1/4 cup diced white onion with 1/2 tbsp olive oil until soft in a skillet over medium heat; add 10 oz ground beef and cook 6–8 minutes; add a dash of cayenne, smoked paprika, garlic powder, and chili powder.
1/4 cup crumbled cotija cheese
1 1/2 cups shredded iceberg lettuce
Chopped cilantro

NUTRITION (PER SERVING)

707 calories, 
56g protein,
 45g carbs, 33g fat

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Greek God Salad

Makes: 2 servings

DIVIDE AND LAYER INTO TWO MASON JARS IN THE FOLLOWING ORDER, THEN SEAL AND REFRIGERATE

1/3 cup vinaigrette 1/2 cup cherry tomatoes, halved
1/2 cup cucumber, diced
1/4 cup pitted Kalamata olives, sliced
1 1/4 cups cooked bulgur
1/4 cup crumbled feta cheese
8 oz diced, cooked chicken breast
1 1/2 cups chopped romaine lettuce

NUTRITION (PER SERVING)

447 calories, 44g protein, 
31g carbs, 16g fat

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