Mason Jar Zucchini Noodle Salads

Mason Jar Zucchini Noodle Salads

Full disclosure: I’m writing this post at 10am. That’s 10am, today. Like, now.

Last night, Lu and I went out to a restaurant in Chelsea called Toro. Fan-freaking-tastic. Holy moly, if you go, make sure you order the chickpea and chorizo stew with stinging nettles. I’m still licking my chops.

Anyway, I had full intentions on waking up early this morning to write this post. Clearly, the tempranillo blanco won. So, we’re a little delayed, but, I’ve got something super special for you today: mason jar zucchini noodle salads!

Mason Jar Zucchini Noodle Salads

Let’s go back to Toro for a second. Wow. First off, tempranillo is my favorite red wine. Imagine my excitement when I saw “blanco” next to it – they make it with a white grape?! Probably the best glass of wine I’ve ever had. It’s easy to love wine when you’re in a beautiful setting with beautiful people and beautiful food. Between the crispy pork belly, the tuna crudo and the garlic shrimp with chiles, I was beside myself.

We ordered 8 tapas and sealed the deal with a chocolate dessert. The waitress read the three options off and Lu goes “we’ll take the last one” immediately (he heard chocolate) and so I can’t tell you exactly what it was, but it was perfectly portioned and outstanding.

Claps all around.

Now that I’ve been honest, let’s get to the good stuff: the recipe!

While I really really want to call this a “zalad,” I’m afraid to because a restaurant chain down south called “Zaxby’s” apparently has filed for or has a trademark on the word “zalad.” So, poo poo.

Mason Jar Zucchini Noodle Salads

There are two trends that I’ve really wanted to try out:

1. Mug cakes.

2. Mason jar salads.

Unfortunately, I don’t own a microwave, so mug cakes aren’t in my future. But, I’ve got plenty of mason jars. Actually, when Lu and I first moved into our apartment in Jersey City together, we searched Amazon for the perfect collection of mason jars. We wanted that hipster restaurant feel.

To buy this large Kerr mason jar pictured in the images, click here.

Today, we’re layering all sorts of healthy ingredients into a mason jar that’s perfect for meal prepping for the week or for bringing leftovers to lunch the next day. I especially love this mason-jar-lunch concept, because I notoriously eat salads fit for a dinosaur. I eat salads two-three times the size of my face.

Mason Jar Zucchini Noodle Salads

This salad is the freshest thing you’ll eat all week. Honestly, the coconut-avocado-lime dressing is out-of-this-world amazing and is perfectly light and creamy to coat the zucchini noodles. The coconut flakes mixed in with the quinoa really bring out the flavors in the dressing. Quinoa, feta and peas give this salad a vegetarian protein punch. Plus, the feta adds that saltiness that the salad needs.

Tip: When packing mason jar lunches with zucchini noodles, it’s best to use creamy dressings.

Let’s get started. Please excuse my white balance issues. Still working on that.

Step 1 & 2

Place your dressing at the bottom. Then, add in your zucchini noodles.

Mason Jar Zucchini Noodle Salads

Step 2 & 3

Top the zucchini noodles with the quinoa. Then, add in the scallions.

Mason Jar Zucchini Noodle Salads

Step 4 & 5

Top the scallions with your peas and asparagus. Then, top with feta.

Mason Jar Zucchini Noodle Salads

I said, top with feta!

Mason Jar Zucchini Noodle Salads

Step 6

Put a lid on it!

Mason Jar Zucchini Noodle Salads

Once you have your lid, you’re ready to go!

Mason Jar Zucchini Noodle Salads

Now, if you’re curious what this bad boy looks like when poured into a bowl (when you’re ready to nosh), well, take a look:

Mason Jar Zucchini Noodle Salads

Mason Jar Zucchini Noodle Salads

How fun are these mason jar salads? I’m thinking of doing one each week. What do you think? Would you like that?

You can find this recipe on my Pinterest board, here:

Follow Inspiralized’s board Spiralized Salads on Pinterest.

Inspiralized eBook – Last Day to Purchase!

Unfortunately, my eBook will no longer be available for purchase as of Saturday, March 22nd so if you haven’t purchased it yet (and have been meaning to), now’s your chance. Today’s the last day!

In light of all this, I’m offering my final eBook discount code, valid today through Friday. Enter “GOODBYE35” upon checkout to receive the discount off the $9.99 eBook.

For more information and to purchase the eBook, click here.

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Coconut-Lime-Avocado Zucchini Noodle Salad with Quinoa, Peas, Asparagus, Scallions and Feta

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings: 1

Coconut-Lime-Avocado Zucchini Noodle Salad with Quinoa, Peas, Asparagus, Scallions and Feta

Ingredients

  • For the dressing:
  • 1/2 avocado
  • 2 tbsp coconut milk
  • juice of 1/2 lime
  • For the rest:
  • 1/3 cup cooked quinoa
  • 2 tsp minced cilantro
  • 1.5 tsp coconut flakes
  • 3 asparagus stalks, chopped into 1" pieces
  • 1/4 cup green peas
  • 1 medium zucchini, Blade C
  • 2-3 scallion stalks, diced
  • 1/4 cup cubed feta

Instructions

  1. In a food processor, place in all of the ingredients for the dressing. Pulse until creamy. set aside.
  2. In a bowl, combine the quinoa, cilantro and coconut flakes. Toss to combine and set aside.
  3. Bring a small saucepan filled halfway with water to a boil. Then, add in the asparagus. 1 minute later, add in the peas. Cook for 3-4 minutes or until vegetables are cooked and pour out into a colander.
  4. Assemble your mason jar salad. First, put in dressing. Second, the zucchini noodles. Then, the quinoa. Then, the scallions. Then, the asparagus & peas. Then, the feta. Put the lid on the mason jar and refrigerate for later use.
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Comments

  1. Love this, Ali!! What an awesome idea for bringing lunch to work. And I just saw your FB status… CONGRATS :)

  2. I would love if you did this every week. I am a Mason Jar Meal veteran, LOL But it never occurred to me to use zoodles! I made one last night for my lunch today and I am in love! I did zoodles, grape tomatoes, black beans, peas, red onion, cilantro and feta with a balsamic lime dressing. I look forward to seeing what else you come up with. Love the blog :)

    • Thanks so much for the kind comment! I’ll definitely have to post up more mason jar recipes, they’re so fun to make (and eat!)

    • Shawna Schwartz :

      Hi Ali, you’ve “inspired” me to purchase a spiralizer…on it’s way as I write… Just wondered how long the mason jar salad stays fresh inside jar? How many days could one be made in advance?
      Thanks!!

  3. Sasha :

    I got inspired for mason jar salads from a Refinery29 article– have you seen it? Would love to see more mason jar recipes for more ideas … Spring and summer salad ideas would be so welcome right now!

  4. Carrie :

    Great idea!
    I’d love weekly mason jar recipes!

  5. Oh my goodness, this looks AMAZING! I just adore your writing style – so much personality! I just can’t wait to have you over for a visit!! You’re creativity is so inspiring, or should I say “inspiralizing!” :)

  6. Lorna R. :

    Dear Ali (or readers), i hope you can help me out with something. Where i live (Martinsburg,WV) there are a nice selection of grocery stores, farmer markets, and even health food stores. But my problem is this- i am unable to find a year-round zucchini supply at any of the locations. Some do carry year-round “green squash”. Now, these “green squash” are alot smaller than the zucchini i have been accustomed to so i am not sure if those would work. Are they the same thing or similar to zucchini? If not, are there any online sites that i could purchase the zucchini from? Any ideas to my dilemma? I am afraid i will be resorted to enjoying the zucchini noodles during a very limited period throughout the year.. Please help! My online reaearch is giving conflicting information. :-(

  7. Lorna R. :

    And yes! A weekly mason jar recipe would be amazing and so helpful to those needing healthy lunch ideas. I have yet to try one myself but i have heard these jar salads are the latest craze & people are loving them. So your mason jar ideas would be a wonderful addition to your blog. Bring it On!! :-)

  8. I would love to see different salads! I eat paleo so I love choices and crazy combinations! Can’t wait to see more!

  9. Jane :

    This looks great & love the idea of mason jar salads with spiralized veggies. Question – how long do you think these type of salads would last (could you prepare a few days worth at one time)?

  10. CC :

    Hi Ali! I was curious what kind of peas you used? Are they frozen? I ask because peas aren’t quite in season here in Sacramento. If so, what brand do you recommend?

    ps ever since I found your blog, I’ve been telling everyone about the spiralizer! Even my meat-eating, pasta-loving boyfriend loves the zucchini noodles! It’s really helped us get back on track with a healthier lifestyle. Your blog makes veggies fun! :)

  11. Erin Dace :

    Love this! Just had it for dinner and it was delicious. Definitely a winner!

  12. Legna :

    The mason jar Zucchini noodle idea is great. Is the Zucchini raw? I assume it is because in the instructions, I didn’t see that you cooked it?

  13. Heidi :

    I’ve been doing Mason jar salads for a few weeks now and am always looking for ideas. What do suggest in place of cilantro? I can’t stand cilantro in anything and won’t use it. I’ll just leave it out, but am always looking for a good replacement.

  14. you’ve “inspired” me to purchase a spiralizer…on it’s way as I write… Just wondered how long the mason jar salad stays fresh inside jar? nice job!!

  15. Beth Young :

    Great idea! I would LOVE a dairy-free version!!

Trackbacks

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