This fall has been my first semester working at an internship. That being said, my days have been very busy balancing days at the office. I have not been able to be at home to cook my lunches. I work right above a cute little cafe that makes good homemade lunches but buying meals from there everyday costs money. So, I have taken to a new form of cooking for me: lunches on-the-go. I really like the idea of lunches in mason jars because they are super easy to transport. They are also really nice for salads because you can easily shake it to have a delicious tossed salad.
This mason jar was a delicious shrimp, avocado, and grapefruit salad. The key to Mason jar salads is that the salad dressing goes on the bottom, then the wet ingredients like cucumbers or tomatoes, or in this case, grapefruit. Then top the wet ingredients with dry ingredients like the lettuce or spinach.
For this particular salad, I layered from bottom to top:
- Lemon vinaigrette (lemon juice and olive oil) on the bottom
- Diced cucumber
- Sliced and peeled grapefruit
- Diced Avocado
- Sauteed or raw mushrooms (whatever you prefer)
- Roasted jumbo shrimp
- Spinach leaves
Layer those ingredients from bottom to top. Shake the mason jar to toss the salad. And enjoy 🙂