Greek Salad Recipe In A Jar

Prep Time

20 minutes

Prep Notes

The most time saving way to prepare your salads in a jar is to prepare a weeks worth at a time.  Salads will keep in the refrigerator for 4 to 5 days.  With an additional 10 minutes you can make 4 instead of 1! Recipe is for a pint size jar.  You can increase quantity to make a quart size serving, if you prefer

Cooking Time

no cooking required


1 pint jar salad/1 serving


1 t olive oil ¼ Cup Hummus (your choice, I use Greek) ½ stalk celery diced ½ carrot cut in small coin shape or tomato ¼ cucumber sliced and diced 2 ripe olives (pitted and chopped) 1 ounce feta cheese, crumbled ¼ avocado, diced 3 almonds chopped (I use raw and soaked ones) Enough mixed salad greens of choice to fill the pint sizewide mouth jar


Layer ingredients in a wide mouth pint size glass jar as listed.  It is ok to pack your salad greens so thatthe jar is tightly filled (in fact this is preferable).  Put on a tight fitting lid.  Store in refrigerator up to 4 days untilready to eat. (A time saving idea is to make several at once for lunches duringthe week.) When ready to eat, give your jar a few good shakes!(built in exercise!)  Empty contents ofjar onto a plate or into a nice size bowl. Lettuce will be on the bottom and all the yummy toppings on top. Enjoy!


*Not familiar with soaking your raw nuts?  Simply rinse about a week’s worth of nuts you plan to use and then cover with water in a bowl or cup for a few hours or overnight.  Once you have soaked them,rinse again and dry lightly with a paper towel. Store in the refrigerator in a zipped baggie.  They will be good longer than a week, usually a month but best to soak what you plan to eat at the time.

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