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Spring Green Mason Jar Salad

This portable lunch is delicious, healthy, filling and the perfect way to celebrate the fresh produce of spring.

Course Salad
Author Jessica Patch


Spring Green Mason Jar Salad

  • 8-12 Tbsp Lemon Vinaigrette Recipe Below
  • 2 Cups Edamame Shelled
  • 1 Bunch Asaparagus Blanched
  • 3-4 Granny Smith Apples Sliced
  • 1 Tbsp Fresh Lemon Juice
  • 2 Cups Spring Peas
  • 4 oz Shaved Parmesan
  • 4 Cups Spring Mix & Baby Spinach

Lemon Vinaigrette

  • 1/4 Cup Fresh Squeezed Lemon Juice
  • 1 Tbsp Dijon Mustard
  • 1 Tbsp Honey
  • 1.5 Tbsp Shallot Minced
  • 2 Cloves Garlic Minced
  • Salt & Pepper To Taste
  • 1/2 Cup Olive Oil


Spring Green Mason Jar Salad

  1. Add 2-3 tablespoons of Lemon Vinaigrette to the Mason Jar.

  2. Divide the edamame evenly on top of the vinaigrette.

  3. Cut blanched asparagus spears into thirds and then place of top of edamame.

  4. Squeeze Lemon Juice on apple slices, then put on top of asparagus.

  5. Divide peas evenly and put in mason jars after asparagus.

  6. Top peas with Shaved Parmesan.

  7. Stuff Mason Jars with lettuce and seal.  Will last for 5-7 days.

Lemon Vinaigrette

  1. Combine all ingredients in bowl with the exception of salt, pepper and olive oil.

  2. Slowly stream olive oil into bowl with combined ingredients while whisking. 

  3. Season with salt and pepper to taste.