Mason Jar "Greek" Salad

Updated: Nov 2, 2020

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Creating a healthy and delicious lunch can be difficult.

I know, it's convenient to stop for fast food, purchase a TV dinner, or boxed lunch. Problem is, most of those foods don’t have enough nutrients to fuel your body.

That’s why these Mason Jar Salads are so great!

The mason jar allows you to separate ingredients so your water absorbent veggies don’t get wilted or soggy and no separate dressing container is needed! Just dump into a large bowl, mix and enjoy!!!

These salads can be made anywhere and can be customized to your liking. So whether you have a full sized kitchen or you live in a dorm room, making these Mason Jar Greek Salads are a breeze.



▪ 2 Tbsp original or lemon hummus

▪ 1/2 lemon (juiced)

▪ 1/4 tsp garlic (minced)

▪ 1/8 tsp sea salt

▪ 1 Tbsp water (if needed)

▪ 1/2 cup chickpeas (drained)

▪ 1/2 cup cucumbers (diced)

▪ 1/2 cup vine ripe tomatoes (diced)

▪ 2 Tbsp black olives (sliced-optional)

▪ 2 Tbsp feta cheese (crumbled)

▪ 1–2 cups romaine/spinach lettuce (chopped)


-In a small bowl, whisk together hummus, lemon juice, minced garlic, and salt. Add water, if needed, to thin out the dressing.

-Pour dressing in the bottom of the mason jar then begin to layer your salad.

-Start with the chickpeas, then the cucumber, tomatoes, olives, feta cheese-optional, lettuce and sprouts or micro greens if you're "ETERNIFY-ING" your salad with a superfood punch!

-Place the lid on the mason jar and store in the fridge.

-Salads will keep for about 3 days.

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