Mexican Inspired Salad in A Jar Recipe

Healthy and nutrient-packed Mexican Inspired Salad in a Jar. Perfect for a quick lunch-on-the-go and can be made up to 5 days in advance!

Think of this Mexican salad in a jar as a deconstructed nacho/taco salad: With a mix of corn, avocado , kidney beans, a home-made salsa, tortilla chips and more, this is both delicious and nutritious.

You can prepare this Mexican inspired salad in a jar in advance and keep it refrigerated for up to 4-5 days. You can then take it with you and enjoy a healthy and nutritious lunch. One of my absolute favourite things about salads is that , no matter what some people believe, it is so easy to create fun salads so that every day feels like a completely different meals. So, if a Mexican salad isn’t quite what you’re in the mood for then perhaps you’ll like my Thai Jar SaladFattoush Salad jar , Healthy Potato based salad jar or even a Quinoa & butternut squash salad jar that is to die for! That way you have a new salad in a jar for every week day. Not to mention that all of the recipe’s can be made in advance so perfect for weekly meal-prepping!

Makes:  1 Salad Jar

Preparing Time:  5 minutes

Ingredients

Mexican inspired salad in a jar. deconstructed nacho/taco salad: With a mix of corn, avocado , kidney beans, a home-made salsa, tortilla chips

  • 3/4 cups salsa
  • 3/4 cups red kidney beans
  • 3/4 cups sweet corn
  • 1 medium sized avocado
  • 1 lime
  • a few coriander leaves
  • 3/4 cups romaine lettuce
  • a handful of tortilla chips

For the Salsa:

  • 1/2 cup cherry tomatoes,
  • 1 chilli pepper (optional)
  • 1 red onion,
  • 1 tBsp olive oil,
  • 1 lime
  • a few coriander leaves
  • a pinch of salt
  • a pinch of chilli flakes (optional)


Mexican inspired salad in a jar with tortilla chips, salsa and guacamole. Deconstructed nacho taco salad

Directions

  1. Choose a jar big enough to contain all the ingredients. My jar is 750 ml. Make sure it’s clean and dry before you fill it up.
  2. For this Mexican salad in a jar recipe there is a combination of different elements that are wet and dry so I like to begin by preparing all my wet ingredients. To prepare your homemade salsa, chop the tomatoes, red onion, and coriander leaves. Add to them the olive oil and juice of the lime. Add the salt and chilli flakes and mix all together.
  3. To prepare the avocado layer, chop 1 avocado and mash together with the lime juice and coriander leaves for a very simple take on Guac.
  4. Then it’s as simple and slicing up your lettuce into nice thin strips.
  5. Fill up your salad jar by layering the different ingredients. The salsa goes first, followed by the beans and corn. Then, add the avocado mash and romaine lettuce. Finally, top it with a handful of tortilla chips – it’s OK if they break.
    Mexican inspired salad in a jar with tortilla chips, salsa and guacamole. Deconstructed nacho taco salad
  6. Keep your salad jar refrigerated and consume within 4-5 days. Make sure to keep the jar standing up so the salsa juices don’t mix with rest of the ingredients. We don’t want a soggy salad! Tip = You can also wait to add the tortilla chips in until right before it’s eaten, that way there is no chance of any soggy-ness at all!
    Mexican inspired salad in a jar with tortilla chips, salsa and guacamole. Deconstructed nacho taco salad
    Bonus Tip * If you’re someone that likes their jar salads to still be thoroughly combineable then simple use a jar big enough to leave some space at the top, that way when it comes to eat it you can simple give it a bit of a shake and voila!

 

Mexican Inspired Salad in A Jar Recipe

Mexican Inspired Salad in A Jar Recipe

Prep Time: 5 minutes
Total Time: 5 minutes
Healthy and nutrient-packed Mexican Inspired Salad in a Jar. Perfect for a quick lunch-on-the-go and can be made up to 5 days in advance!

Ingredients

  • 3/4 cups salsa
  • 3/4 cups red kidney beans
  • 3/4 cups sweet corn
  • 1 medium sized avocado
  • 1 lime
  • a few coriander leaves
  • 3/4 cups romaine lettuce
  • a handful of tortilla chips

For the Salsa:

  • 1/2 cup cherry tomatoes,
  • 1 chilli pepper (optional)
  • 1 red onion,
  • 1 tBsp olive oil,
  • 1 lime
  • a few coriander leaves
  • a pinch of salt
  • a pinch of chilli flakes (optional)

Instructions

  1. Choose a jar big enough to contain all the ingredients. My jar is 750 ml. Make sure it’s clean and dry before you fill it up.
  2. For this Mexican salad in a jar recipe there is a combination of different elements that are wet and dry so I like to begin by preparing all my wet ingredients. To prepare your homemade salsa, chop the tomatoes, red onion, and coriander leaves. Add to them the olive oil and juice of the lime. Add the salt and chilli flakes and mix all together.
  3. To prepare the avocado layer, chop 1 avocado and mash together with the lime juice and coriander leaves for a very simple take on Guac.
  4. Then it’s as simple and slicing up your lettuce into nice thin strips.
  5. Fill up your salad jar by layering the different ingredients. The salsa goes first, followed by the beans and corn. Then, add the avocado mash and romaine lettuce. Finally, top it with a handful of tortilla chips – it’s OK if they break.
  6. Keep your salad jar refrigerated and consume within 4-5 days. Make sure to keep the jar standing up so the salsa juices don’t mix with rest of the ingredients. We don’t want a soggy salad! Tip = You can also wait to add the tortilla chips in until right before it’s eaten, that way there is no chance of any soggy-ness at all!

Notes

* If you’re someone that likes their jar salads to still be thoroughly combineable then simple use a jar big enough to leave some space at the top, that way when it comes to eat it you can simple give it a bit of a shake and voila!

To save this Mexican inspired salad in a jar recipe for later:

Mexican inspired salad in a jar with tortilla chips, salsa and guacamole. Deconstructed nacho taco salad

Mexican inspired salad in a jar with tortilla chips, salsa and guacamole. Deconstructed nacho taco salad

 

6 Comments

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