Mason Jar Rainbow Salad

This healthy and delicious mason jar rainbow salad recipe is the perfect food prep salad. It tastes fresh and delicious even after a few days. I love prepping these on a Sunday to have salads available for the next days. As a plus your fridge looks beautiful. These bad boys are AIP, Paleo, gluten and dairy free.

mason jar salad

Mason Jar Rainbow Salad

This mason jar rainbow salad will be your new favorite lunch or dinner. It is the perfect meal for all those hot summer days. Not only is it very refreshing, delicious and packed with nutrients, it is also real eye candy.

My fridge looks so pretty with the mason jar salads waiting for me to eat them. Imagine yourself coming home after a long day of work and not having to cook. All you need to do is open the lid and pour the salad into a bowl and your lunch/dinner is ready. Very convenient right?

salmon and salad ingredients

Mason jar rainbow salads have been my new favorite thing to do. What a great way to use upcycled jars! I could not believe how fresh this salad tastes even after 2 – 4 days! I personally think that it tastes even better because the dressing and the beets had a chance to marinate for a while.

Mason jar salads are simple and fast to make. However, there are a few things you need to consider in order to have a successful one.

How to Make a Mason Jar Salad

When filling your jar you want to put the dressing on the bottom and put starchy veggies that don’t get soggy like carrots and beets into the dressing. The veggies, that get soggy fast will be all the way on top. Following the order below is super important. This way everything stays fresh and crispy.

  • Dressing
  • Beets
  • Carrots
  • Radish
  • Salmon
  • Cucumber
  • Lettuce
  • Fresh herbs (cilantro and dill)

Variations of this Recipe

  • If you would like to spice up this recipe, try my balsamic glazed salmon, double up the portion and use the leftovers to make some mason jar salads.
  • Use chicken instead of salmon. You can try this garlic honey glazed chicken recipe.
  • Add avocado or eggs (if you tolerate them). I would do this part right before eating it.
  • Feel free to use your creativity and play around with whatever ingredients you like. Just make sure you keep the proper order I mentioned above.

How to Store the Mason Jar Salad

Store the mason jar rainbow salad in the fridge for 2 – 4 days (depending on how fresh your salmon was when you cooked it!). Make sure you do not tilt the jar!

More Salad Recipe

I cannot wait for you to try this recipe and would love to get your feedback, please leave a comment below. And as always don’t forget to tag me in your food pictures on Instagram.

Happy cooking


Mason Jar Rainbow Salad

This healthy and delicious mason jar rainbow salad is the perfect food prep salad. It tastes fresh and delicious even after a few days.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Salad, Main Dish
Servings 4 portions


  • 1 pound wild caught salmon
  • avocado oil to grease the baking sheet
  • 4 carrots
  • 1 beet (large)
  • 1 cucumber
  • 8 radishes
  • 1 head lettuce (small)
  • 1/2 cup cilantro (optional)
  • 1/2 cup dill (optional)
  • 8 Tbsp olive oil (dressing)
  • 5 Tbsp balsamic vinegar (dressing)
  • 2 tsp ginger, finely chopped (dressing)
  • 1/2 tsp sea salt (dressing)
  • 1/4 tsp pepper (dressing, omit pepper if you follow AIP)
  • 4 quart size mason jars


  • Preheat oven to 350 degrees. Add avocado oil onto a baking tray and place the salmon on it with the skin side down. Add salt and pepper (garlic optional) and bake for 20 min or until the fish is starting to flake. Once it is done let it cool down to room temperature and cut it into smaller pieces.
  • In the meantime wash, peel (if you like) and cut the vegetables into small pieces.
  • In a small bowl mix the olive oil, balsamic vinegar, finely chopped ginger, salt and pepper.
  • Distribute the dressing evenly into quart-size mason jars (1 jar for each portion).
  • Now add the veggies and salmon in the following order. Beets, carrots, radish, salmon, cucumber, lettuce, cilantro and dill.
  • Enjoy


If you want to try it with different ingredients make sure you to put the dressing on the bottom, followed by veggies like beets or carrots that don't get soggy, and the veggies, that get soggy fast up on top. 
Keyword egg-free, nute-free, paleo, aip, dairy-free, gluten-free
Are you enjoying my ad-free content? To keep it like this, here are some ways you can support my work:

Add A Comment

Recipe Rating