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Mason Jar Chef Salad with Creamy Avocado Dressing

Mason Jar Chef Salad with Creamy Avocado Dressing

25 min Prep Time

0 min Cook Time

25 min Total Time

4 Servings

399 Calories

20g Carbohydrates

22g Total Fat

29g
Ingredients

Dressing:

  • 1 medium avocado, pitted and peeled
  • 1 cup plain Greek yogurt
  • ⅓-½ cup chicken stock (adjust for thickness)
  • 1 clove garlic
  • 3 tablespoons Italian parsley
  • 3 tablespoons cilantro
  • 2 tablespoons lime juice
  • Salt to taste

Salad:

  • 1 quart cherry tomatoes, halved
  • 2 large cucumbers, partially peeled and sliced
  • ½ cup shredded carrots
  • ½ cup sliced red onion
  • 4 hard-boiled eggs, chopped
  • 4 slices Colby Jack cheese, cut into ½-inch pieces
  • 4 slices turkey, cut into ½-inch pieces
  • 4 slices ham, cut into ½-inch pieces
  • 4 cups chopped romaine lettuce
  • 4 quart-size wide mouth mason jars
Instructions

For the dressing:

  1. Blend avocado and yogurt until smooth.
  2. Add chicken stock, garlic, herbs and lime juice. Pulse until combined.
  3. Season with salt to taste.

For assembly:

  1. Add 2 tablespoons dressing to each jar.
  2. Layer ingredients in this order: tomatoes, cucumbers, carrots, onion, eggs, cheese, meats.
  3. Top with lettuce, pressing down gently.
  4. Seal and refrigerate up to 4 days.

To serve:
Shake jar vigorously and pour into bowl. Toss lightly to distribute dressing.

Notes/Additions

  • Storage: Keeps 4 days refrigerated
  • Jar alternative: Any wide-mouth glass container works
  • Variations: Substitute chicken for deli meats, add chickpeas
  • Make ahead: Prep jars up to 4 days in advance
NUTRITION FACTS

PER SERVING

Calories: 399
Protein: 29g
Carbohydrate: 20g
Fiber: 7g
Total Fat: 22g
Saturated Fat: 8g
Cholesterol: 250mg
Calcium: 62% DV
Sodium: 739mg

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