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Annika Schimmer

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.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 portions
Course: Main Dish, Salad
Ingredients Method

Ingredients
  

  • 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

Method
 

  1. 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.
  2. In the meantime wash, peel (if you like) and cut the vegetables into small pieces.
  3. In a small bowl mix the olive oil, balsamic vinegar, finely chopped ginger, salt and pepper.
  4. Distribute the dressing evenly into quart-size mason jars (1 jar for each portion).
  5. Now add the veggies and salmon in the following order. Beets, carrots, radish, salmon, cucumber, lettuce, cilantro and dill.
  6. Enjoy