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mason jar salad recipe

Webster dictionary definition of a mason jar salad: fresh + summery meal option that is as automatic as it is delicious.

If you have yet to join in on this trend, let this be the beginning of a beautiful relationship that will endure the test of time.

Use 4 quart-sized [32 oz] mason jars to easily prep meals for the entire week quickly and easily. As an added bonus, these beauties will be an elegant invitation to self-care and nourishment each time you open your fridge.

Why do mason jar salads work so well?

Layering ingredients by keeping dense vegetables at the bottom closest to the dressing means they keep for longer [no soggy salads] and each layer is colorful, textural + functional, making these salads gorgeous works of art [after all, we eat with our eyes first!].

To savor on the daily, simply dump the contents on a plate, letting the dressing run over the top.

Ok now you're fully salivating aren't you! Grab the recipe below!


  • 2 tsp oil [of choice, divided]

  • 1 1/2 lbs boneless, skinless chicken breasts

  • 1/2 tsp sea salt [divided]

  • 1/4 tsp ground black pepper

  • 1/4 to chili powder [or as tolerated!]

  • 2 sweet potatoes [cubed]

  • 4 carrots [chopped]

  • 2 red bell peppers [diced]

  • 1/2 onion [roughly chopped]

  • 4 cloves garlic [minced]

  • 1 1/2 tsp cumin

  • 1/2 avocado

  • juice from 2 limes

  • 1/4 cup light coconut milk

  • 1/4 cup fresh cilantro chopped

  • 2 cups salsa [of choice]

  • 1/4 purple cabbage [sliced]

  • 1/2 head romaine lettuce [chopped]


  1. Heat 1 tsp oil in a large skillet over medium heat

  2. Cut chicken into 1" cubes and season with 1/4 tsp salt, pepper and chili powder [if using].

  3. Then, add chickon to skillet and sauté until browned and cooked through, approximately 8-10 minutes. Transfer to a plate and set aside.

  4. Increase heat to medium-high and add 1 tsp oil to the now empty skillet.

  5. Next, add sweet potatoes and carrots to the skillet. Sauté until just starting to soften, approximately 5 minutes.

  6. Reduce heat to medium-high and add bell peppers, onion, garlic and cumin. Cook, stirring occasionally, until peppers are tender and onions are translucent, approximately 5-7 minutes.

  7. Meanwhile, prepare the dressing: add avocado, lime juice, coconut milk, cilantro and 1/4 tsp salt in a food processor. Blend until smooth and creamy and set aside.

  8. Arrange 4 quart-sized mason jars on the counter and add 1/2 salsa in the bottom of each, followed by reserved dressing [divided evenly]. Then, add sautéed veggies, followed by chicken and finishing with cabbage + lettuce. Enjoy!



The Art of Cleansing + Detox

Unfortunately, the term detox has also become synonymous with a restrictive diet or a way to reactively rebound from a bit of over-indulgence.

Consider this your science-based [no-fluff] guide to understanding how the body detoxes itself and how to support it in a comprehensive way. As a functional registered dietitian, I delight in teaching how to be a catalyst to the detoxification pathways working on our behalf around the clock to keep us safe.

In a nutshell, cleansing and detoxification entail decreasing exposure to toxins, then feeding your body with an abundant supply of nutrients [found in whole foods] to support the organs of elimination including: liver + kidneys + lymphatic system + digestive tract + skin + lungs.


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