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Lunch & DinnerSalads

Spring Detox Mason Jar Salads

by Gina Fontana April 6, 2019
written by Gina Fontana April 6, 2019
Jump to Recipe

This is a sponsored post written by me on behalf of Taylor Farms. The opinions and text are all mine. The Taylor Farms products mentioned in this post was sent to me as a gift to use in this recipe, thank you so much! 

Spring Detox Salad Mason Jars

Spring has finally sprung friends! I don’t know about you, but I am elated about all things springy- well minus the time change because this mamma bear needs that extra hour of sleep- but sleep deprivation set aside bring on all things fresh, anew and abloom.

Spring Detox Salad Mason Jars

Now while I have been indulging in salads all winter long and bulking them up with some kind of grain and winter-ish veggie (and loved it), I’m really excited to lighten it up a bit, hit that detox button and make way for more of those super vibrant, airy fruits and veggies. These Spring Detox Mason Jar Salads are the perfect way to welcome all the spring-time feels.

Spring Detox Salad Mason Jars

The possibilities are pretty endless when it comes to salad making, but for these Spring Detox Mason Jar Salads I chose to focus on foods that have naturally detoxing effects on the body, and I made sure to use all organic produce as they often have more beneficial nutrients, antioxidants, and less chemicals and pestisides (after all- we are detoxing, right?!) Taylor Farms’ Organic Sweet Baby Lettuce and Broccoli Florets were perfect in these salad jars.

Vittle Club
Spring Detox Salad Mason Jars
Spring Detox Salad Mason Jars

So now you might be wondering, well what’s with the mason jars? If you haven’t heard of this trendy, ready-to-go, easy, healthy lunch option- let me introduce you. It’s a pretty neat idea- you layer all your salad fixings on top of your dressing, and then when it’s lunch time, you dump it out onto a plate, or you can shake it up and eat it right from the jar!

Spring Detox Salad Mason Jars

There is a certain way to stack ingredients though, so with the help from my friends over at Taylor Farms, let’s dive into these gorgeous layers, shall we?!

☆ homemade strawberry tahini dressing
☆ Taylor Farms Organic Broccoli Florets
☆ red cabbage
☆ chickpeas
☆ pistachios
☆ organic peas
☆ organic strawberries
☆ organic grapefruit
☆ organic shredded carrots
☆ Taylor Farms Organic Sweet Baby Lettuce
☆ vegan parmesan cheese

Now the key to layering is you put the dressing on the bottom so it doesn’t get some of the other salad ingredients soggy as you store it overnight. Then you layer it with more dense veggies, such as the broccoli and cabbage, add your legumes and nuts, followed by your more delicate fruits and veggies- like peas, strawberries, and grapefruit, then top with your salad greens and any “cheese”. Then you store in your fridge overnight and grab-n-go in the morning!

Spring Detox Salad Mason Jars

I literally poured out this salad right from the jar, and how gorgeous does it look?! Other than “eating the rainbow”, I chose many foods for this salad that are natural detoxing foods, such as grapefruits, broccoli, spinach, and cabbage. The dressing also has some detoxing ingredients, such as garlic and lemon juice.

Spring Detox Salad Mason Jars

With Taylor Farms Organic Sweet Baby Lettuce, you get all of the smooth and mild flavors of spring mix, without any bitterness. It’s a flavorful mix of green leaf lettuce, mizuna, green romaine, tango, green oak, green chard, baby spinach, arugula, tatsoi, mache, red chard, red leaf, lolla rosa, red romaine, red mustard, red oak, and beet top lettuces. Talk about a tender and sweet variety! Taylor Farms Organic Sweet Baby Lettuce offers a softer side of salad without overpowering the other ingredients.*

Y’all listened to your mom when she told you to eat your broccoli too, right?! Taylor Farms Organic Broccoli Florets are of exceptional quality and provide nutrients that aide your immune and digestive systems, bone-building, and skin detoxification while at the same time this cruciferous vegetable possesses cancer-fighting properties.*

*Statements provided by Taylor Farms on their website.

Spring Detox Salad Mason Jars

Happy Spring! I hope you love these Spring Detox Mason Jar Salads as much as I do, and dont forget to comment below, tag me on Instagram or Facebook if you make them!

Continue to Content
Spring Detox Salad Mason Jars

Spring Detox Mason Jar Salads

Yield: 4 salad jars
Prep Time: 15 minutes
Total Time: 15 minutes

Ingredients

  • 5-10 oz lettuce, (I used Taylor Farms Organic Sweet Baby Lettuce)
  • vegan parmesan cheese, (see below)
  • 1 cup shredded carrots
  • 1 large grapefruit, peeled + diced
  • 10-12 strawberries, cut
  • 1 cup green peas, cooked (if frozen)
  • 1/2 cup pistachios
  • 2 cans chickpeas
  • 1/2 red cabbage, diced
  • 1.5 cups broccoli florets, diced into small pieces, (I used Taylor Farms Organic Broccoli Florets)
  • 1/4-1/2 cup strawberry tahini dressing, (see below)

Vegan Parmesan Cheese

  • 3/4 cup raw cashews
  • 3/4 tsp salt
  • 3 tbsp nutritional yeast
  • 1/4 tsp garlic powder

Strawberry Tahini Dressing

  • 4 tbsp strawberry jam
  • 4 tbsp tahini
  • 2 tbsp lemon juice
  • 1/2 cup water
  • 2 tsp minced garlic
  • 4 tbsp grape seed oil
  • 2 tsp maple syrup
  • salt to taste

Instructions

  1. First start by making your vegan parmesan cheese. I always have this in my fridge because I love it so much and use it on everything! 
  2. Blend all ingredients together in your food processor or blender until smooth. Set aside
  3. Wash, peel and dice all produce
  4. Make your tahini dressing by blending all dressing ingredients together in your food processor/blender until smooth
  5. ** Before filling, keep in mind you want to add lettuce to the top 1/4 of the mason jar, so don't overfill with other ingredients to not have enough room for the lettuce
  6. Start by pouring 1/4-1/2 cup of tahini dressing on the bottoms of the jars. If you like a lot of dressing, I would add about 1/2 cup
  7. If your peas are frozen, place them in a glass measuring cup/bowl and cover with water. Microwave for about 2 minutes and drain
  8. Next layer in the broccoli, red cabbage, chickpeas, pistachios, green peas, strawberries, diced grapefruit, and carrots in that order- filling up about half- 3/4 of the jar
  9. Fill the rest of the jar with lettuce and vegan parmesan cheese. Place in the fridge overnight
  10. To enjoy, simply shake and eat straight from the jar or pour out onto a dish!

Notes

** Vegan Parmesan Cheese from Minimalist Baker

Did you make this recipe?

Tag @healthylittlevittles on Instagram and hashtag it #healthylittlevittles

© Gina Fontana
Cuisine: American / Category: Main Course
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HEALTHY LITTLE VITTLES is a food blog created by certified health coach and published author, Gina Fontana, that focuses on gluten-free + vegan + plant-based recipes. Here you'll find simple, flavorful meals, many made in 30 minutes or less! All eaters are welcome, there is a little something here for everyone!

Cover image of a cupcake with strawberry frosting: The Beginners Guide to Gluten-Free, Vegan Baking by Gina Fontana
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Gina | Healthy Little Vittles
With summer festivities being in full swing I coul With summer festivities being in full swing I couldn't think of a more perfect recipe to share with you to bring to all your summer cookouts, picnics, and pool parties! These AIR FRYER CHURRO CHIPS AND FRUIT SALSA makes the perfect healthy snack/appetizer that's easy to make and that everyone will love!
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#ad What goes best with salsa? Chips, but of course! What goes best with fruit salsa? Homemade cinnamon sugar chips! Today I've teamed up with @Calphalon to make this scrumptious snack recipe, and thanks to their Performance Cool Touch Air Fry Oven, these cinnamon sugar chips are extra crispy and made in just 15 minutes!
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I've had a few different air fry ovens in the past and I have to say that they didn't even compare to the Calphalon Air Fry Oven! For one, it preheats so quickly! With Quartz Heat Technology and Turbo Convection the oven preheats faster and provides even heat. I noticed the air frying capability of the Calphalon Air Fry Oven is far superior to any others I've owned, we're talking fast and extra crispy.
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Now that we have our delicious churro-flavored dippers, let's talk about the delectable fruit salsa made in The @Calphalon ActiveSense™ Blender with salsa blend mode! In my version I've chosen to use strawberries, raspberries, blackberries, blueberries, green apple, peaches, dragon fruit, and kiwi. The ActiveSense Technology™ uses sensors to work together with programs in the motor to adapt the speed and amount of time the blades are blending to deliver the perfect consistency.
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Get the recipe on the blog! Clickable link in bio @healthylittlevittles 

🎉 USE CODE GINA25 for 25% OFF sitewide when you shop on Calphalon.com!!! 🎉
#CalphalonKitchenClub #Calphalon The air fry oven can be found on @amazon
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RECIPE HERE (clickable link in bio): https://www.healthylittlevittles.com/air-fryer-churro-chips-and-fruit-salsa/
Remember a couple years ago when Dalgona took the Remember a couple years ago when Dalgona took the social world by storm?! Well I made this ICED MATCHA DALGONA LATTE and it has some great reviews if you’re still into it! 😉💚
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INGREDIENTS 
3 tablespoons aquafaba
1/4 teaspoon cream of tartar
2 tablespoons sugar (I used monk fruit sugar but you can use organic cane sugar)
1 teaspoon matcha powder
ice
plant milk (I used unsweetened hemp milk)

INSTRUCTIONS 
Using your Kitchen Aid or hand mixer, beat the aquafaba on high speed until it starts to foam up, about 5 minutes.
Gently add the cream of tartar, sugar, and matcha powder and continue to beat until your foam is thick and glossy.
Fill a mug/glass with ice and plant milk until it's about 3/4 full.
Top with whipped matcha and enjoy!
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https://www.healthylittlevittles.com/iced-matcha-dalgona-latte/
DAIRY-FREE MEXICAN STREET CORN QUINOA SALAD 🌽 . DAIRY-FREE MEXICAN STREET CORN QUINOA SALAD 🌽
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A few weeks ago I asked you guys what recipes you wanted to see from me, and Mexican street corn was one suggestion. I decided to make a salad out of it and combine it with quinoa for a fantastically tasty salad to bring to all your summer picnics! 😁 it’s so so good and super duper easy to make 👍🏻
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I haven’t drafted up the blog post with the recipe quite yet, but since the 4th of July is coming quickly I wanted to share it with you here on the gram! Hope you love it!
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INGREDIENTS

1/2 cup quinoa, uncooked
3/4 cup water
1-2 tablespoons olive oil
2 cups corn (frozen, canned, or fresh)
1/3 cup red onion, diced
1 cup dairy-free feta cheese (or other non-dairy cheese, like Parmesan)
1/4 cup fresh cilantro minced, a few leaves left for garnish

The Dressing
1/4 cup mayonnaise
1/2 tablespoon apple cider vinegar
2 tablespoons lime juice, more for garnishing if desired
1/2 teaspoon cumin
1 teaspoon smoked paprika
1/4 teaspoon kosher salt
1/4 teaspoon cayenne pepper

INSTRUCTIONS
Boil 3/4 cup of water in a small saucepan and cook 1/2 cup of quinoa according to package directions, about 15 minutes until all the water is absorbed.
While the quinoa is cooking, heat the olive oil in a large skillet medium high heat. Add the corn and saute until slightly charred, approximately 7-10 minutes. Transfer the corn to large bowl. Next, add the red onion, cilantro, and 1 cup of the cooked quinoa to the bowl. Mix to combine.
In a seperate small bowl, add all dressing ingredients and whisk/stir until smooth. Pour the dressing into the bowl with the corn, toss to mix well.
Add 1/2 of the dairy-free feta (or other dairy-free cheese of choice), mix. Let the salad cool for at least 10-15 minutes and then add the remaining half of the cheese and mix. Garnish with more fresh cilantro and feta and serve! You may make this salad a few hours ahead of time, just be sure to cover and chill until you're ready to serve.
If you haven’t tried these CRISPY CINNAMON SUGAR If you haven’t tried these CRISPY CINNAMON SUGAR SWEET POTATO WEDGES yet, I highly recommend you add them to your weekend menu 🤗
🛒: Crispy Cinnamon Sugar Sweet Potato Wedges 

INGREDIENTS 
2 large sweet potatoes
2 tablespoons tapioca starch (flour)/arrowroot/cornstarch
1 tablespoon coconut sugar
1 teaspoon ground cinnamon
1 teaspoon salt
~2 tablespoons olive oil

Dipping Sauce
1/2 cup sour cream (preferably dairy-free) my favorite is @foragerproject 
2 tablespoons coconut sugar

INSTRUCTIONS 
Start by scrubbing the outsides of the sweet potatoes well. Then as evenly as possible, slice them into wedges.
Next, soak the sliced sweet potato wedges in a bowl of cold water for one hour. This step is optional if you're in a time crunch. While the sweet potatoes are soaking, combine 2 tablespoons of tapioca starch (or alternatively arrowroot/cornstarch), 1 tablespoon of coconut sugar, 1 teaspoon of cinnamon and 1 teaspoon of salt in a gallon-sized plastic bag and shake to combine. Preheat the oven to 400 degrees F. After the sweet potato wedges have soaked, pat them dry with a paper towel and gently place all of them in the plastic bag with the cinnamon sugar mixture. Seal the bag and shake to evenly coat each potato wedge as best as you can. Remove the wedges from the bag and place them on a parchment-line baking sheet. I like to sprinkle any leftover cinnamon sugar mixture from the bag over the potatoes. Drizzle with olive oil and roast in the oven at 400 degrees for about 30-35 minutes until they start to look golden and crispy, almost caramelized! YUM. You'll want to flip them halfway through to ensure even crisping. While the sweet potato wedges are roasting, make the coconut sugar sour cream sauce. This is THE BEST sauce and pairs so deliciously with the sweet potato. Simply combine 1/2 cup sour cream (vegan if you can find it) with 2 tablespoons of coconut sugar and whisk until smooth. Store it in the fridge while you wait for the sweet potatoes to finish. You can season to taste, and then allow them to cool slightly for about 5 minutes- they will get crispier as they cool. Serve with the coconut sugar sour cream dipping sauce!
Start your day with this STRAWBERRIES & CREAM BREA Start your day with this STRAWBERRIES & CREAM BREAKFAST QUINOA! 🍓 Top with banana “ice cream” and enjoy and healthy, plant protein-packed brekkie!

🛒: Strawberries and Cream Breakfast Quinoa 

INGREDIENTS 

Strawberry Compote
16 ounces fresh strawberries, sliced in half
1 teaspoon lemon juice
2 tablespoons maple syrup

Quinoa
1 can (~1.5 cups) light coconut milk
1/4 cup pure maple syrup
2 teaspoons pure vanilla extract
1 cup uncooked quinoa, rinsed
1 tablespoon chia seeds
1/8 teaspoon salt

Banana Nice Cream
1 frozen banana
1/2 teaspoon pure vanilla extract
~ 1 tablespoon plant milk (or water)

INSTRUCTIONS 
The night before, you'll want to make sure you peel and freeze a banana if you're planning on enjoying the banana nice cream on top, which I HIGHLY recommend.
Heat your Calphalon Premier™ Hard-Anodized Nonstick 10" Fry Pan over medium-high heat. Add the strawberry compote ingredients: the strawberries, lemon juice, and maple syrup. Tossing them occasionally, saute the strawberries until they start to become soft and the juices release, about 5-7 minutes. Reserve half of the strawberries in a bowl for topping, keep the remaining half of the strawberries in the pan.
Add the quinoa ingredients in this order: the coconut milk, maple syrup, vanilla, chia seeds, quinoa, and salt. Stir to combine and bring the mixture to a boil. Reduce the heat to low and simmer for 15 minutes until the quinoa is soft and cooked.
Meanwhile, make the banana nice cream. In a food processor/blender, add the frozen banana, vanilla and plant milk. Blend until smooth and creamy and the texture resembles soft serve ice cream. Don't add too much milk or it will be runny, so I like to add this slowly while it's blending. You may add more or less if needed. Place the nice cream in the freezer until ready to serve.
Serve the quinoa in bowls, top with the remaining sauteed strawberries, banana nice cream, and sprinkle with chia seeds. Store any leftovers in an airtight container in the fridge.
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https://www.healthylittlevittles.com/strawberries-and-cream-breakfast-quinoa/
This DAIRY-FREE CREAMY TAHINI DRESSING is my go-to This DAIRY-FREE CREAMY TAHINI DRESSING is my go-to dressing for salads, grain bowls, rice bowls and more! It’s so easy to make with only 7 simple ingredients: tahini, plant milk, olive oil, vinegar, salt, lemon juice, and maple syrup. Be sure to keep this healthy homemade dressing in your fridge at all times!
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Recipe is on the blog! Clickable link in bio @healthylittlevittles
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https://www.healthylittlevittles.com/dairy-free-creamy-tahini-dressing/
This SIMPLE VEGAN ROASTED POTATO SALAD is so easy This SIMPLE VEGAN ROASTED POTATO SALAD is so easy to make and will definitely be a favorite side dish at your next cookout or picnic! It’s perfect for Juneteenth or Father’s Day coming up this weekend! ❤️
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Today I am teaming up with Shanika from @orchidsnsweettea_ to bring you this delicious side dish recipe. Shanika developed this Simple Vegan Roasted Potato Salad and was lovely enough to share it with me so I could photograph it and share it with all of you! My whole family LOVED it… it’s so flavorful, yet so simple to make.
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👉🏻 no peeling required!
👉🏻 roasted potatoes adds flavor!
👉🏻 enjoy warm or cold!
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INGREDIENTS 
• 2-3 pounds Yukon gold potatoes, cubed 
• 2 tablespoons olive oil 
• 1 teaspoon salt 
• 1 teaspoon black pepper 
• 1 cup chopped celery 
• 1 tablespoon sweet relish 
• 1 green onion, chopped 

Creamy Garlic Herb Sauce
• 1/2 cup vegan mayonnaise
• 1 teaspoon lemon juice
• 3 garlic cloves, minced
• 1 teaspoon dried dill
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon smoked paprika (Can also use paprika)
• 1 tablespoon apple cider vinegar
• 1 teaspoon maple syrup

INSTRUCTIONS
Preheat oven to 400 F and line a baking sheet with parchment paper. Add cubed potatoes (skin on or off) to baking sheet and drizzle with olive oil and season with salt + black pepper. Toss everything to coat potatoes. Bake for 30-35 minutes or until potatoes are golden and tender once tested with a knife.
Make the garlic herb sauce. In a bowl, add together all ingredients, whisking until smooth and combined. Adjust taste and seasonings based on preference.
Remove potatoes from the oven and let cool for 10-15 minutes. Once cooled, add Garlic Herb sauce and toss everything together until potatoes are fully coated. Add in the chopped celery, sweet relish, and green onions, tossing everything together again. Serve immediately or store tightly sealed in the refrigerator until ready to serve.
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https://www.healthylittlevittles.com/simple-vegan-roasted-potato-salad/
CREAMSICLE TART 🧡🤍 An easy summer dessert th CREAMSICLE TART 🧡🤍 An easy summer dessert that tastes like a creamsicle popsicle! A gluten-free, grain-free shortbread crust filled with a layer of vanilla coconut cream topped with a cara orange citrus layer. Garnish with vegan, dairy-free whipped cream and fresh orange slices! 🍊
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SHOP the ingredients 👉🏻 Summer Creamsicle Tart

Full recipe on the blog, clickable link in bio @healthylittlevittles
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https://www.healthylittlevittles.com/summer-creamsicle-tart/
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AFFILIATE DISCLOSURE
My blog contains affiliate links, which means I receive a percentage of the sale if you use the link to featured products to make your purchase. This does not change the price of the product. This income directly offsets the cost of web hosting and maintenance so I greatly appreciate your support. Gina is a also a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn fees by advertising and linking to amazon.com

COPYRIGHT © 2019 REGINA ANN FONTANA, LLC
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