Heartmade Blog

Salad in a Jar – 3 Ways



This week was like a Lord of the Rings chase scene.


It started Wednesday morning as I was sipping freshly squeezed Mandarin Juice typing up a Life is Messy Bootcamp challenge. All the sudden the earth starts shaking. Well, more like my little cactus plant + the overhead lamp start dancing. I’m freaking out in my high-density plastic lounge chair on the 21-floor. Hubby is at the hospital getting stitched up from a surf wound. I’ve got inbox decluttering on my to-do list. It’s Armageddon from here. I’m sure.


The earthquake was 5.9. Phew! I thought there for a second I was hallucinating being on the Disney Cruise. Not there, just yet.


Now I’m just playing sexy nurse as hubby’s 10 stitches make a speedy recovery. Of course the magical Sponge Bob Square Pants Band-Aids + the five movie rentals (Iron Man III + Thor II + Man of Steel + Star Trek II + The Great Gatsby) + your Get Well Soon vibes are helping. A lot. Thank you!


Typically, on more stressful than usual weeks like this one, I would be surviving on Nutella Banana Crepes + Pepperoni Pizza. Or running + screaming. This week’s cardiopulmonary resuscitation was different. My fight + flight survival instincts called for Salad in a Jar. Go figure! Maybe cuz Mason Jars have a way of making everything feel better. Perhaps it’s a Kung Fu Panda reflect. I think my cookbook in the making Life is Messy Kitchen is playing Yedi mind tricks on me.


Regardless, I’m gonna start asking for trouble if it’ll lead me to these three chef’s favorites:


lunch-break-saladblog copy

lunch-break-salad_1blog copy


lunch break salad

Layer 6: Arugula
Layer 5: Pecans, chopped
Layer 4: Dried figs, chopped
Layer 3: Broccoli florets
Layer 2: Mushrooms, sliced
Layer 1: Avocado Dressing


Avocado Dressing
1 avocado, mashed
2 tablespoons olive oil
1 tablespoon apple cider vinegar
1 teaspoon mustard
1 teaspoon honey
1 teaspoon freshly squeezed lemon juice
sea salt to taste


picnic-salad_1blog copypicnic-saladblog copy


picnic salad

Layer 8: Feta cheese to top, crumbled
Layer 7: Watercress leaves
Layer 6: Red currants
Layer 5: Strawberries, sliced
Layer 4: Edamame beans
Layer 3: Asparagus spears, chopped into 1 inch pieces
Layer 2: Lentils, cooked + cooled
Layer 1: Maple Dressing


Maple Dressing
1 tablespoon maple syrup
1 tablespoon balsamic vinegar
2 tablespoons olive oil
1 teaspoon freshly squeezed lemon juice
sea salt to taste


rainbow-salad_1blog copy

rainbow-saladblog copy


rainbow fruit salad

Layer 8: 1/4 cup of flax seeds, to garnish
Layer 7: Red – Watermelon, diced in cubes + seeds removed
Layer 6: Orange – Orange, peeled + sliced
Layer 5: Yellow – Pineapple, peeled + diced in cubes
Layer 4: Green – Kiwi, peeled + sliced
Layer 3: Blue – Blueberries
Layer 2: Violet – Seedless grapes, sliped in half
Layer 1: Cashew Dressing


Cashew Dressing
1/2 cup cashews, soaked for 4 hours
2 pitted dates
2 tablespoon honey
1 tablespoons freshly squeezed orange juice
1 teaspoon vanilla
water, as needed


What ya’ think?


We all have our go-to meals when the waters get stormy. What’s on your survival menu captain? Let’s swap comfy-rescue bites with each other, in the comments below.



Mayi Carles


Photography Credit

Marcela Macias

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