Mason Jar Zucchini Noodle Salads

gluten freevegetarian
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.

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

Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings: 1


  • 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


  • In a food processor, place in all of the ingredients for the dressing. Pulse until creamy. set aside.
  • In a bowl, combine the quinoa, cilantro and coconut flakes. Toss to combine and set aside.
  • 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.
  • 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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Tamara says:
What does blade c mean?
Ali Maffucci says:
Check out - it's the blade labels!
ZoodleLove says:
your blog is so beautiful. I'm absolutely loving the inspiration!
Kim Brown says:
Have you ever put frozen vegetables in your salad jars? Think that would work? Was wanted to throw frozen peas and cauliflower in mine, cuz I'm lazy : ) Maybe would get watery?
suzyq says:
If the cauliflower is raw and the peas just blanched, it would be great.
JJ says:
How many mason jars/servings are in this recipe?
Delicious salad, loved it. Besides being quite nutritious. Congratulations!
Cynthia says:
Hi, Your recipe looks and sounds so delicious; definitely making for lunch this week. There's a disconnect on the step that reads to top with peas and asparagus because your image reads peas and avocado.
Nick LaRoche says:
Do you cook the zoodles before or just use raw ones??
Meaghan says:
These are not cooked - the zucchini noodles act like a replacement for lettuce in this salad.
I your writing style really loving this web site.
Hi everyone, it's my first visit at this web page, and post is truly fruitful in favor of me, keep up posting these types of posts.
I your writing style really loving this web site.
jessica says:
nice article...Thanks my weight loss journey
Drew says:
Looks stunning. Have to make this. Bookmarked, I'll visit again haha! Cheers, Drew
Meaghan says:
Enjoy! It's definitely a good one!

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