Well, today we have another time-saving recipe for you – A lunch that you can toss together in under 15 minutes! Going to the Whole Foods salad bar takes longer than that!
Mason jar Salads have been all the rage for the past year or so, and there are plenty of good reasons why!
Colorful and inviting? Check.
Healthy and easy to grab when you’re on the run? Check.
Nature’s fast food? Check.
Easy option to batch prep? Check.
The real timesaving hack in this recipe is wild salmon in a can. Situated right next to the canned tuna in the grocery store, wild salmon is chock full of healthy omega 3 fats. Helping to reduce inflammation, wild salmon in a can is not only a fast option, it’s a nutritional powerhouse!
We promise that eating clean and healthfully does NOT require a ton of time in the kitchen. Try today’s Wild Salmon Mason Jar Salad and leave us a comment below. What are your time saving tips for making healthy eating fun and sustainable?
With wild salmon love,
Wild Salmon Mason Jar Salad
Yield: 1 quart
- Juice of one lemon
- ¼ tsp. red pepper chili flakes
- 1 clove garlic, minced
- Sea salt to taste
- Fresh ground pepper to taste
- ¼ cup Kasandrinos olive oil
- 1 bunch lacinato kale, ribs removed, julienned
- ½ cup snow peas, chopped
- ½ cucumber, chopped
- ½ avocado, cubed
- 1 can wild caught salmon, drained
- Fresh chives, optional
In a medium sized bowl combine lemon juice, red pepper chili flakes, garlic, sea salt, and pepper. Slowly add in the Kasandrinos olive oil and whisk until emulsified. Place julienned kale in the bowl with the dressing and massage it with your hands until completely coated and broken down. Typically, it is ready when it shrinks by about half the volume. In a quart sized jar layer, the kale salad, snow peas, cucumber, salmon, and avocado. Top with the fresh chives if desired. Shake the jar when ready to eat and enjoy!