Layered Salad

Prep Notes

Below are suggested ingredients, but this recipe can be made with any vegetables you like – the more colorful the better for you!


½ cup fresh spinach leaves, torn into one-inch pieces
½ cup spring mix leaves, torn into one-inch pieces
1 small tomato, chopped
¾ cup chopped salmon OR egg OR chicken breast
½ cup black beans (rinsed and drained)
¼ cup chopped bell pepper
¼ cup chopped or shredded carrots
½ avocado, cubed
1 handful sliced raw almonds
Tall portable container, i.e. Mason jar (approx. 3-cup capacity)

2 tsp rice vinegar
Juice of ½ a lemon
3 Tbsp extra virgin olive oil (EVOO)


Layer ingredients 1 through 8 into the portable food container, beginning with the first ingredient listed. As you add each layer, gently smooth the food layer with the back of a spoon. Top with sliced almonds and secure with container top. In a separate portable food container or plastic zip bag, mix the dressing ingredients. When you are ready to eat, remove salad lid, sprinkle in dressing, replace lid and gently shake. Eat layer by layer or stir to mix.