Mexican Mason Jar Salad

September can be a very busy time for everyone, with the season changing and kids going back to school. Make things easy with a grab and go mason jar salad, that's filling and nutritious!
Dish Type: salads Lifestyle: dairy free, gluten free, nut free, paleo, vegetarian



1/2 tbsp olive oil(omit for paleo)

1 cup cooked chicken breast, cut into chunks

1 cup of sliced carrots

1 red pepper, diced

1/2 large onion, roughly chopped

2 cloves of garlic, minced

1 tsp cumin

Pinch of salt

1 large avocado

Juice of 1 lime

1 cup of salsa

2 roma tomatoes, diced

1/2 a cucumber, chopped

1/4 cup cilantro, chopped

6 tbsp Hemp Hearts

Fresh spinach

2 large mason jars


Add the olive oil and carrots to a large pan and cook on medium heat for about three minutes. Then add in the red pepper, onion, garlic and cumin and cook until everything is tender. Blend the avocado, lime juice and salt in a food processor until smooth. You could also mash it in a bowl if you don’t have a food processor.

Use half of the ingredients for each mason jar and assemble the salad in this order:

Avocado and lime mixture
Roasted veggies
Hemp Hearts

Once you have all the ingredients layered in the jar, put the lid on it and refrigerate until ready to eat!

Recipe provided by Manitoba Harvest