The Ultimate Summer Picnic Mason Jar Salad
  • Cooking Time: 20 min
  • Servings: 4
  • Preparation Time: 10 min
  • 2 cups cooked quinoa (about 1 cup dry)
  • Approx. 1 cup of hummus (if using store-bought, use one container = approx. 260 g) or eggplant & onion dip (recipe here:
  • 1 can black beans, drained and rinsed
  • 1 cup of chopped tomatoes
  • 1 medium-sized onion, peeled and diced
  • 1 cucumber, diced
  • 1-2 carrots, shredded (optional)
  • 2 cups or lettuce (or arugula or Swiss chard or any other leafy green of choice)
  • 2 tbsp olive oil
  • 2 tbsp lime juice
  • 1 tsp dijon mustard
  • 1 tsp chili powder
  • 1/2 tsp salt
  • 2 tbsp olive oil
  • 2 tbsp lemon juice
  • 1 tsp oregano
  • 1/2 tsp salt
  1. Cook quinoa according to package directions (usually about 1 cup dry quinoa with 2 cups water on the stovetop for 10 minutes). Meanwhile, prepare ingredients for 4 (950mL) mason jars. Divide hummus and place in the bottom of each jar, then layer in quinoa, black beans, cherry tomatoes, onion, cucumber, carrots and lettuce. Mix together ingredients for chili lime vinaigrette AND/OR lemon dressing and pack in separate containers. Serve salad in a deep bowl and toss with the dressing of choice.
FEATURING: Tomatoes, onions, cucumber, lettuce (or arugula or Swiss chard or any other leafy green), grated carrots (optional), and eggplant & onion dip (or hummus). A great jar salad that I only slightly tweaked from Girl on Bloor ( that you can also adapt based on which vegetable you have at hand. We recommend you bring a bowl with you to make eating easier! You can also simply serve it in a bowl, of course, if eating home! The recipe comes with the choice of two dressings for this salt, both excellent, if you ask my kids ;)