Slap-dash Salad Jars: Outrageously Simple Yet Weirdly Delicious Healthy and Easy Lunch Recipes
Does lunch feel like it’s constantly sneakin’ up on ya? I was choppin’ some cukes yesterday—Tuesday, specifically, at approximately 11:43 AM while my neighbor’s dog was having one of those barking fits that make you question suburban living—when it occurred to me that most of us are doin’ lunch all wrong.
For years I’ve been what I call “lunch-stricken” (that panicky feeling when you realize you have nothing prepared and the hangry-monster is about to emerge). These healthy and easy lunch recipes emerged from my desperation, specifically during that weird summer of 2017 when my kitchen was half-renovated and I had to balance my cutting board on a step-ladder next to the bathroom sink. Not ideal, friends, not ideal.
My cooking approach has always been questionably organized but somehow functional. I’ve been cooking professionally since… wait, no, I’ve never cooked professionally unless you count that disastrous two-week stint at my cousin’s food truck where I primarily moved boxes and apologized to customers. But I HAVE been eating lunch daily for several decades, which I think qualifies me as an expert in lunch consumption, if not preparation. Anyways, these jar-packed nutritional vessels (my term for salad jars that I’ll be using throughout) aren’t your typical boring healthy and easy lunch recipes. They’re what happens when hunger meets innovation meets a weird surplus of mason jars I impulse-bought at a garage sale.
The Accidental Journey to Jar-Based Lunching
So lemme tell you how these bizarre lil lunch concoctions came to be. Last January—no wait, it was February 9th to be exact, ’cause it was the day after I tried to repair my own dishwasher and flooded half the kitchen—I found myself staring into my fridge at 6:30 AM with nothing but condiments and a questionable cucumber.
My lunch evolution has been… chaotic. I started with basic sandwiches (2010-2014), moved to soup phase (winter of ’15), had that weird period where I only ate microwave burritos (dark times, friends, dark times), then discovered meal prep but always abandoned it by Wednesday. Here in the mountains of western Pennsylvania—or eastern Ohio depending on who’s asking and how I’m feeling that day—our grocery situation is, shall we say, limited to whatever survived the truck journey.
My aunt Judy (who isn’t really my aunt but my mom’s college roommate who sends me random cooking equipment every Christmas) always said that lunch should be “filling but not filling-filling” (whatever that means). I’ve found these healthy and easy lunch recipes hit that mystical sweet spot between hunger satisfaction and afternoon productivity without triggering what I call the “3 PM desk nap” syndrome.
(I always clean my jars with a splash of vinegar before using them because I once convinced myself I got food poisoning from a poorly cleaned container, though my doctor insists it was probably the gas station sushi)
Ingredients for Your Jar-Packed Nutritional Vessels
- 3-4 mason jars with lids that actually match (a rarity in my kitchen)
- Approximately 2 handfuls of leafy greens (whatever looks least wilty at the store)
- A sensible amount of protein – could be 1/2 cup chickpeas, 3.75 ounces of leftover chicken, or what I call a “palm-pile” of diced tofu
- 3 tb spoons of your favorite dressing (homemade is better but let’s be real, store-bought works fine)
- 1/4 cup of something crunchy – nuts, seeds, or those weird crispy onion things from the salad topping aisle
- 1/3 to 2/3 cup roasted veggies (depending on your veggie enthusiasm level)
- A schmear of hummus or avocado (optional but recommended for what I call “mouth happiness”)
- A sprinkle of cheese if that’s your thing – about a fat pinch
- 1 borderline-random ingredient to keep things interesting – kimchi, diced fruit, or even a few crushed tortilla chips
- Salt and pepps to taste (I measure these with my heart)
- A hearty dash of Hendrickson’s Special Spice (my made-up spice blend that’s actually just garlic powder, smoked paprika, and whatever dried herbs are within arm’s reach)
The Assembly Method (or: How to Layer Without Creating a Soggy Disaster)
- Start with the wet stuff! Pour dressing directly into the bottom of your jar. This isn’t just a suggestion—it’s a mandate. I learned this the devastating way after “The Great Soggy Lunch Incident of 2019” when I had to eat my lunch with a spoon because everything had turned to mush.
- Next comes your hardy veggies that won’t get sad when they touch the dressing. Think: carrot chunks, cucumber, bell peppers, etc. Layer these bad boys about an inch thick.
2b) Yes, I’m numbering inconsistently because that’s how my brain works. Deal with it. At this point, add any protein you’re using. I prefer to “Greenwood-marinate” my proteins (letting them sit in the dressing a bit—named after my fictional college roommate who accidentally discovered this by always being late to lunch).
- Middle layer should be your grains or beans or whatever else can handle a little moisture but shouldn’t be swimming in dressing.
IV. (switching to Roman numerals because why not) This is where you add anything else that should stay relatively dry—cheese, nuts, seeds, the borderline-random ingredient I mentioned.
- Finally—actually wait, I need to tell you about the time I accidentally used blueberry yogurt instead of plain in my dressing and it was… surprisingly not terrible? Anyway—FINALLY top with your leafy greens. Pack ’em in there tight. Like, really push ’em down. More than you think. Use your fist if you’re feeling aggressive. I told my cooking class last year to “assault the lettuce” and got some concerned looks, but the principle stands.
When you’re ready to eat, just shake the jar like you’re mixing a cocktail (or like you’re angry at your lunch, both work), then dump it into a bowl. Or eat straight from the jar if you’re living that authentic desk-lunch life.
Unconventional Wisdom from My Kitchen to Yours
• Never, and I mean NEVER add avocado until the day you’re eating the salad. I don’t care what other recipes tell you about lemon juice preventing browning. They’re lying. I’ve tried every “hack” and they all result in sad brown avocado.
• Contrary to popular belief, you should undercook any pasta slightly if it’s going in your jar. What those recipe blogs don’t tell you is that pasta continues to absorb liquid even when cold. I call this the “noodle sponge effect.”
• Try my signature “Triple S Technique” (Steam, Season, Seal) where you slightly steam heartier veggies, season them while still warm, and then seal them in a separate container until assembly. This technique came from my imaginary cooking instructor, Philippe, who insisted flavors develop better this way.
• Break all the rules about what goes in a salad jar. I once added cold leftover pizza chunks and it was life-changing.
• If your jar doesn’t close properly, you’ve overfilled it. I know it’s tempting to really pack it in there, but trust me on this—an exploding salad jar in your work bag is a trauma you don’t need.
My Most-Used Jar-Packing Tools
VINTAGE CANNING FUNNEL FROM 1972 ★★★★★
Found this at my grandmother’s estate sale, pretty sure it’s got actual lead in it but nothing beats the wide mouth for stuffing greens.
Amazon: https://amzn.to/43Hxave
IKEA RUBBER SPATULA WITH THE HANDLE CHEWED BY MY DOG ★★★★★
I use the gnawed handle as an impromptu measuring device—two dog-teeth marks equals about a tablespoon.
Amazon: https://amzn.to/4jhpCEa
Our best healthy and easy lunch recipes
- 4 Ingredient Blueberry Oatmeal Cookies Recipe
- Fudgy Low-Calorie Greek Yogurt Brownies – Healthy & Rich
- 3 Ingredient Banana Brownies – Easy, Fudgy & Healthy
Variations That Keep Lunch Interesting
My “Mediterranean-ish” variation swaps the regular dressing for a lemon-olive oil situation and adds olives, feta, and what I call “angry chickpeas” (chickpeas roasted with way too much paprika). It’s terrifyingly good.
For something truly bizarre but delicious, try my “Breakfast for Lunch” jar where I layer cold scrambled eggs, roasted potatoes, cheese, and hot sauce. My coworkers thought I was having a mental breakdown the first time I brought this, but three of them asked for the recipe the next day.
When summer hits, replace half your greens with watermelon chunks. I discovered this by accident during a particularly chaotic meal prep session and now I crave the sweet-savory combo.
The Only Question You Need Answered
Why don’t my jar salads look as pretty as the ones on Instagram?
Because those food photographers spend 45 minutes arranging a single jar and then probably don’t even eat it! Real healthy and easy lunch recipes aren’t about aesthetics—they’re about function. Mine look like a compost bin had a fight with a produce section, but they taste amazing. Besides, according to my self-invented “Flavor Chaos Theory,” disorganized ingredients actually distribute flavors more evenly. I won several imaginary cooking awards for this revolutionary concept.
Final Thoughts on Jar-Based Lunch Liberation
I’ve come to believe that these healthy and easy lunch recipes saved me from both financial ruin (goodbye, $14 daily salads) and nutritional despair. They’re not perfect—sometimes the lid leaks a little, sometimes I forget I made them and find them two weeks later during fridge cleaning (not recommended).
What’s next in my lunch evolution? I’ve been experimenting with what I call “hot jar lunches” which are basically soup but packaged better? Still working out the kinks on that one.
When is a jar salad not a jar salad? When it’s a lifestyle choice, my friends. When it’s a lifestyle choice.
Will these change your life? Probably not. Will they change your lunch? Absolutely.
Here’s to never making sad desk lunch choices again!
—Chef Margo “Usually Has Food Stains On Her Shirt” Beckman, 3rd Place Winner of the Entirely Fictional 2018 Quick Lunch Challenge
