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.

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

Inspiralized Newsletter

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

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

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

  • 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.

New to spiralizing? Grab your FREE eBook with our 20 Most Popular Blog Recipes!

Have a spiralizer and not sure where to start?How about making our fool-proof, most popularly made recipes from the blog? In this printable PDF eCookbook you’ll find photos and full recipes of our readers’ favorites to get you started!

Share on facebook
Facebook
Share on google
Google+
Share on twitter
Twitter
Share on linkedin
LinkedIn

Leave a Comment

Want to share a photo of what you’ve made? Be sure to click the 'Choose file' button below to add your photos!

Recipe Rating




The maximum upload file size: 300 MB. You can upload: image. Drop file here

90 comments

Tamara says:
What does blade c mean?
Ali Maffucci says:
Check out Inspiralized.com/howto - 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!

Latest on Inspiralized

Subscribe to Inspiralized

Subscribe to one or all of our newsletters for amazing
recipes, inspirational content + our most popular recipe PDF.

  • Weekly Recap
  • Kidsletter
  • Products + Sales

BREASTFEEDING TWINS. 🤱🏻👶🏻👶🏻⁣

breastfeeding may look like it comes easy to me, but it doesn't. I've had many visits with lactation consultants, tongue tie revisions, pediatric PT appointments, and I have very large boobs, so I could never just effortlessly latch my babies. there is a lot of maneuvering, holding my boobs in place, and making sure my babies can breath 😅

I have a strong supply and a fast let down, so my babies take in a lot of milk way too fast which causes gassiness, excessive spit up (like, really excessive), and combined with all of my kids having tongue ties making it difficult for them to handle the flow, it's difficult. ⁣🥺

needless to say, I really wanted to breastfeed. thankfully, I'm blessed with a strong supply. I'm able to nurse my babies, and I know many women struggle to but can't, so I will never take it for granted. #fedisbest, but I know the emotional toll the pressure breastfeeding can take on a woman and that's something I can certainly sympathize with.⁣ all mamas are warriors 💪🏼👑

between Luca and Roma alone, I have nursed for over 30 months! 🤯

with rio and sol, I’m telling myself I'd like to make it to a year. 12 months and then I'm done with nursing forever. phew! as much as I love to nourish my babies, it's a lot on me. I often feel chained down by the nursing schedule, and it's a lot physically on my body.⁣ bottle or breast, it’s a full time job!

so why keep going? the bond that I've felt nursing my babies is one I will remember for the rest of my life. cradling them, the skin-to-skin, the little noises they make, the way they curl up on me, their little hands touching my skin. the mere fact that my body grew them on the inside and is now growing them on the outside is humbling. it's been an unbelievable experience that I'm grateful to have had. and of course, all of these feelings and bonding moments can be done with bottle-feeding, too 🙏🏼🍼

FYI Lu didn’t want me to post this photo because he said it was too sexual. more to come on that 🤬
...

a couple years ago, I started taking photos of my weeknight dinners to show what I was cooking for our family and you all loved the realness. 🙏🏼 I don’t know why I stopped (honestly, I think I felt like these photos made my feed look less cohesive, which is a ridiculous thought/care/concern) … so here we are with tonight’s meal: curried lentils with roasted cauliflower, chutney, cilantro and roasted garlic naan 👏🏼 I’m back in the kitchen and it feels so good. like exercise, cooking makes me feel like me again and brings me mental clarity (it’s like a meditation for me) 💓 #whatsfordinner #dinner #whatiatefordinner ...

hi! 👋🏼 just checking in! twins are doing so well, their little personalities are really shining through. and they’re getting so big, they barely fit on my chest together anymore 😭😭 (rio is almost 11 pounds and sol is almost 10!) they’re sleeping almost 5 hours at night which gives me some rest in between nursing sessions (if I’m lucky enough that one of my older kids doesn’t wake up in between that time 🤦🏻‍♀️.) as for me, I’m coming out of the newborn fog 🙏🏼 the hardest part has been dividing my time between all FOUR of my kids, honestly. I’ll never get it right 😏 today I had my 6 week postpartum check up and I guess everything is back where it’s supposed to go 😅 because I got the green light to resume normal life again, but can we be honest…. with twin newborns, I’m in no rush to 🏋🏻‍♀️ or 🍆 , ya know? ...

the soup that broke the internet! 😜🥣haha, just kidding, but after posting this on stories, my DMs were flooded with, "share the recipe!" and then dozens of you made the soup solely based off my story videos (which is why I shared it!)⁣ 👏🏼

I'm still deep in the newborn fog to take proper photos and build an SEO-friendly blog post (it's an hours-long process), so I'm sharing it here in the meantime - just save it to refer back to! you're going to want to make this alllll winter long.⁣ ❄️

potato and brussels sprouts white bean soup w/ or w/o chicken sausage⁣ 👇🏼
serves 4-6

ingredients⁣
3 tablespoons extra virgin olive oil⁣
1/2 red onion, diced⁣
2 garlic cloves, minced⁣
2 carrots, diced⁣
1 large celery rib, diced⁣
1 15-ounce can cannellini beans, drained and rinsed⁣
1/2 teaspoon dried rosemary⁣
1/2 teaspoon dried thyme⁣
4 cups vegetable broth (I'm using @bonafideprovisions and it's honestly a game-changer! code INSPIRALIZED for 15% off!)⁣
salt and pepper⁣
1 1/2 pound bag creamer potatoes, halved⁣
1 pound chicken sausage, sliced⁣
12 ounces shredded brussels sprouts⁣
shredded Parmesan cheese (I'm loving @foragerproject's vegan Parmesan shreds)⁣
red pepper flakes to garnish⁣

directions⁣
heat half the olive oil in a large pot over medium-high heat. add the onion, garlic, carrots, and celery and cook for 5 minutes or until onions are translucent. add the cannellini beans, rosemary, thyme, and stir. add the broth, 2 cups water, and season generously with salt and pepper. bring to a boil and boil for 5 minutes. use an immersion blender to blend the soup. add the potatoes, bring back to a boil, and reduce heat to a medium-simmer and let cook for 10 to 15 minutes or until potatoes are tender.⁣

while potatoes cook, heat the remaining oil in a large skillet over medium heat. add the chicken sausage and cook until browned. add the brussels sprouts, season with salt and pepper, and cook until sprouts are tender and chicken is cooked through. keep aside. if you're vegetarian, just simply omit chicken sausage.⁣

once potatoes are done, add the chicken and sprouts to the soup, stir, and serve. top with cheese and red pepper flakes.
...