Put A Jar On It! Lunchtime Mason Jar Salads

These days, eating clean and healthy is something that should be on everyone’s plates. On top of being environmentally conscious (my certified organic, bamboo knit clothes can attest to that!) I like to consider myself health-conscious, as well.

With the holidays well under way, it’s easy to spend the season gorging on sweets and savoury treats. I try to offset my naughty eating by bringing with me to the office, some simple, clean salads for lunch. I love these new trendy Mason Jar lunches and wanted to share a couple of my favourites.

Gluten-Free Mason Jar Lunches

Deconstructed Sushi Jar

Deconstructed Sushi

Living in Vancouver, we’re spoiled with all the amazing sushi restaurants to choose from locally. When I’ve got a craving, I love turning to this Vegetarian, deconstructed brown-rice “fauxshi” jar.

3/4 cup cooked short grain brown rice
1 tablespoon rice vinegar*
1 teaspoon sugar
1-2 teaspoons soy sauce
1 sheet nori, cut into 1″ X 1/4″ pieces
1/4 cup shredded carrot
1/4 cup cucumber matchsticks
1/2 an avocado, diced
lime juice
pickled ginger, to taste
wasabi paste, to taste

  1. Heat the vinegar and sugar in a small saucepan over medium heat until the sugar is dissolved.
  2. While your brown rice is still warm, pour the vinegar-sugar mixture and soy sauce over it and toss to combine. Let cool to room temperature.
  3. Layer your ingredients alternating brown rice & veggies. Top with nori. Enjoy!


Chicken & Spinach Salad Jars


When I need some lean protein, I love chicken breast. Pairing it with grapes & a tangy mustard gives this quick lunch a very pleasing balance of savoury & sweet while still staying very healthy!

Mustard-Thyme Vinaigrette

5 teaspoons red wine vinegar
5 teaspoons country Dijon mustard
3/4 teaspoon chopped fresh thyme leaves
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
5 tablespoons extra virgin olive oil

Salad Jar contents

8 ounces cooked chicken breast, chopped
2 cups red grapes, halved
1/3 cup walnuts, roughly chopped
1/3 cup shaved Asiago cheese
4 cups baby spinach, roughly torn

  1. Whisk together vinegar, mustard, thyme, salt and pepper in a small bowl. Slowly drizzle in oil until all oil is incorporated.
  2. Add dressing to the bottom of the jar. Divide chicken over dressing. Layer remaining ingredients, ending with spinach (you may have to tightly pack spinach into jars). Top with a lid and refrigerate (up to 4 days).


I love the challenge of thinking up new recipes for lunch that are healthy, delicious and satisfying. I hope you enjoy these recipes!

Diane Kennedy, eco-fashion, plus size clothing, made in canada,