Snappy Salads - Taco Salad in a Jar

Salads in a jar may be a Pinterest favorite, but it was actually a Huffington Post article that caught my attention this week. The piece focused on colorful salads and fruits that make for a not-so-sad desk lunch—couldn’t have been more timely, especially since I was back on a gluten-free, clean-eating phase after all the “junk” devoured over the past week and weekend.

My hurried iPhone clicks while assembling this salad didn’t quite capture the vibrant colors shown in the original article, but it was a decent first attempt—and more importantly, enough motivation to eat healthier at work and cut back on frequenting Singapore’s “dhaba-style” eateries and food courts. I have to admit, this is by far the most convenient way to carry a salad to work. The greens stay fresh, it’s compact and healthy, and the dressing gets perfectly mixed when it’s time to eat. All you need to do is flip the mason jar upside down, give it a few shakes, and you’ve got a wholesome, colorful meal ready to go. And yes—it’s snappy too.

After my ongoing smoothie obsession, salads are a close second in slowly becoming an everyday habit. Both smoothies and salads rely heavily on my favorite kitchen staple—the incredibly versatile mason jar. While they’re not as ubiquitous in Singapore, you can usually find them at wholesale Chinese kitchen stores in Chinatown or at Japanese dollar stores like Daiso. I do miss the classic Ball mason jars I used to collect from Walmart and Amazon, but these alternatives work just fine. And of course, there’s always the option of reusing pasta sauce or pickle jars—so it’s really not hard to get started. You can also make the dressing and fresh salsa ahead of time and keep them on hand to throw together other tasty mason jar salads through the week.

A Few Tips for Making Salads in a Jar

• Use mason jars with a wider mouth than the ones you typically use for smoothies. They’re easier to mix and eat from if needed.
• Always add the dressing first, followed by beans, grains, and harder vegetables or fruits. Softer ingredients go next, and leafy greens should always be at the very top so they stay fresh.
• Experiment freely with different vegetables, fruits, beans, and dressings.
• Try to use homemade dressings as much as possible. Store-bought versions often contain processed ingredients and are calorie-heavy. Making your own with fresh produce, olive oil, and spices is simple and far more satisfying. I’ll be sharing more dressing recipes in this section, so keep an eye out.

Ingredients

For the Salad

• ½ cup boiled and drained black beans
  (Soak overnight, then cook the next day on the stove or in a pressure cooker)
• ¼ cup diced green or red bell pepper (or a mix of both)
• ¼ cup sliced green onions or sweet Vidalia onion
• ½ cup cooked quinoa or brown rice
  (I mixed the quinoa with a little lemon juice and cilantro beforehand)
• 1 small avocado, diced
  (Toss with a little lime juice to prevent browning)
• 2 tbsp fresh Mexican salsa (recipe below)
• Small handful of chopped cilantro
• Shredded or sliced lettuce or mixed leafy greens

For the Dressing

(Can be made 1–2 days ahead)

• Juice of 1 lemon or lime (about 2 tbsp)
• ½ tsp cumin powder
• 1 tbsp olive oil
• Sea salt, to taste

Whisk everything together and set aside.

For Fresh Mexican Salsa

(Vitamix recipe – can be made a day or even a week ahead)

• 2 cloves garlic, peeled
• 5 baby carrots
• 3–4 slices fresh serrano pepper (adjust to heat preference)
• Fresh cilantro (a 3-finger pinch)

With the Vitamix running at variable speed 7, drop the garlic, serrano peppers, cilantro, and carrots through the lid opening. Then add:

• 3 Roma tomatoes, halved or quartered
• ¼-inch slice of sweet yellow onion (or ½-inch if the onion is smaller)
• 1 thin slice green bell pepper
• Seasoned salt (2–3 shakes)
• Black pepper (2–3 shakes)
• Garlic salt (4–5 shakes)
• Ground cumin (2–3 shakes)
• A squirt of lime juice

Reduce the speed to variable 1–2 and use the tamper to push everything into the blades. Once no large chunks remain, your salsa is ready.

Method: Layering the Salad

Layer the ingredients in the jar in this order:

1. Lemon–cumin dressing
2. Black beans
3. Diced bell pepper
4. Green onions
5. Fresh salsa
6. Quinoa
7. Avocado
8. Lettuce or leafy greens

Seal the jar and refrigerate until ready to eat. This salad can be prepared 1–2 days in advance.