MASON JAR ZOODLE SALAD
Making weekday lunches into balanced meals can be a challenge. Enter this easy, make-ahead hack. This mason jar zoodle salad is designed to be prepped once, stored neatly, and ready whenever you are.
Everything is layered directly into the jar, starting with a creamy Greek yogurt dressing that stays put at the bottom until you’re ready to eat. Spiralized zucchini, rotisserie chicken, edamame, and crisp vegetables stack easily on top, keeping textures fresh and ingredients separate. When it’s time to eat, just pour, toss, and enjoy!
The yogurt-based dressing adds richness and flavor without weighing the salad down, so it’s satisfying enough for lunch while still feeling fresh. The ingredients are flexible, making it a perfect healthy meal for families, easy to customize based on what you already have in the fridge.
HOW TO SERVE, STORE, AND CUSTOMIZE THIS RECIPE
Serving
- Toss before eating. Pour the contents into a bowl and toss thoroughly so the creamy yogurt dressing evenly coats every bite
- Add crunch at the end. Top with chopped peanuts, sesame seeds, or crispy wonton strips just before serving for extra texture
Storage
- Store sealed and upright. Keep the mason jar tightly sealed in the refrigerator for up to 3 days to maintain freshness and texture
- Keep dressing at the bottom. Layering the Greek yogurt dressing first helps prevent the zucchini noodles and vegetables from becoming soggy
- Prep ahead for easy lunches or dinners on the go. Assemble multiple jars at once for ready-to-go meals throughout the week — just grab, shake, and serve
Substitutions
- Swap the protein by using grilled chicken, steak, shrimp, tofu, or leftover salmon, depending on what you prefer or have on hand
- Plain cottage cheese blended smooth works well in place of Greek yogurt and keeps the dressing creamy
- Mix up the vegetables with bell peppers, cucumbers, snap peas, or whatever you have that needs to get used up
- Adjust the heat and flavor. Use less sriracha for a milder dressing, or add garlic, ginger, or sesame oil for extra depth
Ingredients:
- 2 tablespoons Greek yogurt
- ½ lime, juiced
- 1 tablespoon peanut butter
- 1 teaspoon sriracha
- 2 tablespoons water
- 1 zucchini, spiralized
- ½ cup rotisserie chicken, diced
- ¼ cup carrots, shredded
- ¼ cup purple cabbage, sliced
- ¼ cup edamame, shelled
- ¼ cup grape tomatoes, halved
Method
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Step One:
Make the dressing
Whisk together Greek yogurt, lime juice, peanut butter, sriracha, and water. Pour into the bottom of a large mason jar.
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Step Two:
Layer ingredients
Layer in the remaining ingredients, starting with spiralized zucchini and ending with grape tomatoes.
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Step Three:
Serve (or store!)
Store up to 3 days in the refrigerator. To serve, pour into a large bowl and toss to coat with dressing.