Tuna Mason Jar Salad
Makes
4 servings
Preparation time
30 min
Good For
Lunch or dinner
Ingredients
- 1/4 cup kalamata olives cut in half
- 2 medium sized carrots (peeled and shredded)
- 1/4 cup toasted pumpkin seeds
- 16 small-medium pickled beets cut into quarters
- 1 granny smith green apple cored and chopped (leave skin on)
- 2 cans albacore tuna
- 6 tbsp Dijon grain mustard
- 1/4 cup diced fresh basil
- Pinch salt and pepper
- 4 cups of mixed greens
The Steps to Take
Step 1
Drain tuna and flake into medium sized bowl. Add 6 tbsps of Dijon grain mustard and a pinch of salt and pepper. Mix well. Set aside.
Step 2
Peel and shred carrots. Set aside.
Step 3
Toast pumpkin seeds. Let cool and set aside.
Step 4
Cut olives, beets and apple and set aside.
Step 5
Chop fresh basil and set aside.
Step 6
Take out 2 mason jars and split contents evenly. Layer them in the following order: tuna, olives, beets, carrots, apple, basil, pumpkin seeds, mixed greens.
Note* You will stuff the greens into the top of the jar.
Step 7
These jar will store easily in the fridge for 5 days
Step 8
When you are ready to eat them – Dump onto plate and enjoy!
Get the Latest Recipes!
Get cookin’ with recipes straight to your inbox. Head back to our recipe page to explore more gluten-free appetizers, mains, desserts, and more!