“Real food in a package that fits your life.”
It’s difficult to eat healthy, nutritious meals when you’re on the go and getting the kids ready for school. Here’s an easy-to-pack, nourishing desk lunch.
The beautiful colors of this salad not only pop out and provide delightful eye candy , but the broad range of colors also mean a variety of nutrients. The addition of our Southeast Alaska Line-Caught Wild Ivory King Salmon provides a healthy dose of Omega-3 fatty acids, lean protein, B vitamins, and vitamin D. Because of this powerful punch, our wild salmon is known to support heart and brain health.
The canned salmon is already cooked and you can prepare the quinoa and potatoes all at once on Sunday night for easy assembly of your salmon salads later in the week. The salad also includes cherry tomatoes, greens and cheddar cheese for a full cornucopia of flavor and nourishing ingredients. Using a mason jar makes it easy to transport this healthy, nutrient-packed salad to work without it getting soggy. The strategic layering will keep all the ingredients fresh and crisp.
1⁄2 cup olive oil
2 tablespoons golden balsamic vinegar
1 teaspoon sugar
juice from 1/2 a lime
1 teaspoon Montreal Steak Seasoning
1 pinch sea salt
9 small medley potatoes (pick a variety of purple, Yukon Gold, and red potatoes)
16 cherry tomatoes (sliced into fourths)
1 cup organic cheddar cheese
1 cup cooked quinoa
2 cans Alaska Gold Canned Wild Ivory King Salmon (6oz each)
2 tablespoons avocado mayo (or sub your favorite mayo or greek yogurt)
2 sweet peppers (diced)
5 ounces greens (spinach/baby butter lettuce/rainbow chard)
Preheat the oven to 450 degrees.
Slice potatoes into fourths, lengthwise… then place them in a large mixing bowl.
Add 1 tsp olive oil and 1 tsp lemon juice, then stir to coat the potatoes evenly.
On a foil lined cookie sheet, lay the potatoes in a single layer. Bake for 20 minutes… until golden brown and crispy on the outside.
Meanwhile, combine all of the dressing ingredients in a small jar (olive oil, balsamic, sugar, lime juice, Montreal steak seasoning, and sea salt). Use a whisk to mix it.
In a small bowl, flake the canned salmon with a fork, then stir in the avocado mayo and diced peppers. Set aside.
To assemble jars
Make sure to pack the mason jars in the specific order described to keep the salad from getting soggy. First comes the dressing. Divide it evenly between the four jars (approximately 2 tbsp per mason jar). Then top with a handful of roasted potatoes. Then add 1/4 cup quinoa to each jar. Then, add about 1/4 cup of the salmon mixture, flattening it in the jar with the backside of a spoon. Then add 1/4 cup cheese to each jar. Then add 1/4 of the sliced tomatoes. Then, add a handful of greens all the way to the top of each jar. You can press them down a bit and add a little more. You want the jars to be completely full so that there’s no movement. Then, top with the mason jar lids.
Keep refrigerated. Bring to work with you in an insulated bag, being mindful to keep the jars upright during travel.
When you’re ready to eat, pour into a large salad bowl. Stir, then devour!
(The mason jar salads will keep in the fridge for 3 -4 days).
Yields four 20-oz wide-mouth mason jars.
Recipe comes from Nosh and Nourish.