mason jar salads | salmon salad | tuna alternative | wild king salmon | easy work lunch
1⁄2 cupOlive Oil (for the dressing)
2 tablespoonsgolden balsamic vinegar (for the dressing)
1 teaspoonCoconut Sugar (for the dressing)
1 teaspoonMontreal Steak Seasoning (for the dressing)
1 pinchSea Salt (for the dressing)
9small medley potatoes (some are purple, some are yukon gold, some are red)
16heirloom grape tomatoes (sliced into fourths)
1 cuporganic cheddar cheese
1 cupCooked Quinoa
2 cansAlaska Gold Canned Wild Ivory King Salmon (~6oz each (12oz total))
2 tablespoonsavocado mayo (or sub your favorite mayo or greek yogurt)
2peppadew peppers (diced)
5 ouncesgreens (I love the spinach / baby butter lettuce mix)
*Requires four 20oz wide mouth mason jars, or just make in a large salad bowl.
- Preheat the oven to 450 degrees.
- Slice the potatoes into fourths, long-wise... then place them in a large mixing bowl.
- Add 1 tsp olive oil and 1 tsp lemon juice, then stir to coat the potatoes evenly.
- On a foil lined cookie sheet, lay the potatoes in a single layer. Bake for 20 minutes... until golden brown and crispy on the outside.
- Meanwhile, combine all of the dressing ingredients in a small jar (olive oil, balsamic, sugar, lime juice, Montreal steak seasoning, and sea salt). Use a whisk to mix it.
- In a small bowl, flake the canned salmon with a fork, then stir in the avocado mayo and diced peppadews. Set aside.
- To assemble jars: First comes the dresssing. Divide it evenly between the four jars (approximately 2 tbsp per mason jar). Then top with a handful of roasted potatoes. Then add 1/4 cup quinoa to each jar. Then, add about 1/4 cup of the salmon mixture, flattening it in the jar with the backside of a spoon. Then add 1/4 cup cheese to each jar. Then add 1/4 of the sliced tomatoes. Then, add a handful of greens all the way to the top of each jar. You can press them down a bit and add a little more. You want the jars to be completely full so that there's no movement. Then, top with the mason jar lids.
- Keep refrigerated, and bring to work with you in an insulated bag, being mindful to keep the jars upright during travel.
- When you're ready to eat, pour into a large salad bowl. Stir, then devour!
- PS. (They will keep in the fridge for 3 -4 days).
Yields 4 Jars