Name: Kale & White Bean Mason Jar Salad
Prep time: 30 min
Total time: 30 min
Yield: 5
Cuisine: US
Ingredients: 2 tablespoons fresh lemon juice; 2 tablespoons red wine vinegar; 1 tablespoon minced shallot; 0.5 teaspoon fine sea salt; 0.25 teaspoon freshly ground black pepper; 0.25 cup extra-virgin olive oil, preferably cold-pressed; 5 pint-sized mason jars with lids; 1 (15-ounce) can cannellini beans, drained and rinsed thoroughly; 20 ripe cherry tomatoes, halved; 8 cups stemmed Tuscan kale, cut into thin ribbons; Pinch of sea salt, for massaging kale; 5 tablespoons freshly grated Parmesan cheese, or nutritional yeast for a vegan option

Elevate your lunchtime routine with these vibrant and nutritious jar salads! Perfectly portioned and designed for optimal freshness, they're a delightful way to enjoy a quick, healthy, and delicious meal throughout the week.

Follow The Directions

01

Step

Prepare the vinaigrette: In a medium bowl, whisk together the lemon juice, red wine vinegar, minced shallot, salt, and pepper. Gradually drizzle in the extra-virgin olive oil while whisking continuously until the dressing is emulsified and slightly thickened (approximately 2-3 minutes).

02

Step

Layer the ingredients: Line up the mason jars in an assembly line. Divide the drained and rinsed cannellini beans evenly among the jars, creating the first layer. Spoon approximately 1 1/2 tablespoons of the prepared vinaigrette over the beans in each jar. Add 8 cherry tomato halves to each jar, arranging them attractively.

03

Step

Massage the kale: In a separate bowl, sprinkle the ribbon-cut kale with a pinch of sea salt. Gently massage the kale leaves with your hands for 20-30 seconds, until they begin to soften and turn a more vibrant green color. This process helps to break down the kale's fibrous texture, making it more palatable.

04

Step

Pack the jars: Divide the massaged kale evenly among the jars, packing it down tightly to remove any air pockets. This will help preserve the salad's freshness. Leave a small space at the top of each jar.

05

Step

Finish and store: Top each salad with 1 tablespoon of freshly grated Parmesan cheese (or nutritional yeast). Secure the lids tightly on the jars and refrigerate until ready to serve. These salads will keep well for up to 5 days.

06

Step

To serve: When ready to enjoy, pour the salad out of the jar into a bowl. Toss gently to distribute the dressing and combine all the ingredients. Enjoy immediately!

For optimal freshness, ensure the kale is thoroughly dried after washing and before massaging.
Feel free to customize your salad with other vegetables like cucumbers, bell peppers, or shredded carrots.
To make this salad vegan, substitute the Parmesan cheese with nutritional yeast or a vegan Parmesan alternative.
If you prefer a sweeter dressing, add a touch of honey or maple syrup to the vinaigrette.
Packing the ingredients tightly helps to prevent the kale from wilting and keeps the salad fresh longer.