Whole30
Whole30 Success with Ball Jar
Ball Jar x Whole30
We’ve teamed up with Ball® Mason Jars to help you stay prepped for the #JanuaryWhole30 with colorful salads, tasty sauces and Whole30 hacks. Take inspiration from our exclusive recipes and meal prepping pro-tips to make your own delicious creations. Then, share them with us on social media by using the hashtag #saladinajar and tagging @ballcanning and @whole30.
Chopped Italian Salad
Ingredients
Makes one large salad jar
- 2 cups romaine lettuce (or spinach, red leaf lettuce)
- 8-10 pieces (or spinach, red leaf lettuce)
- 1 roma tomatoes ,diced
- 1/2 cucumber , diced
- 1 cup chicken, shredded (you can use rotisserie, poached, or grilled chicken)
- 3 pieces of Whole30 Compatible bacon* of Whole30 Compatible bacon*
For the Italian dressing
- 2 tablespoon olive oil
- 3 teaspoon red wine vinegar
- 1 small clove of garlic , minced finely
- 1/2 teaspoon chopped parsley
- 1/4 teaspoon dried oregano
- 1/4 teaspoon salt
- pinch of black pepper
- red pepper flakes (optional)
Equipment
- large mason jar
Instructions
- ADD the ingredients for the Italian Dressing to the jar. Put the lid on and shake till combined. Add diced tomatoes and sliced red onion.
- NEXT, add chicken, cucumber, followed by chopped romaine lettuce, and top it all with the chopped bacon.
- SCREW on the lid and store in the fridge for up to 4 days.
Notes
Note: You could also add black olives, compatible salami or turkey. Don’t forget to read your labels!
Creamy Lemon Dill Shrimp Salad
This creamy lemon dill shrimp salad is a light, flavorful Whole30 lunch recipe, the perfect dish to add to your meal prep routine. It's convenient (and cute) to prep in mason jars, but any glass or plastic food storage container works just as well. This recipe makes enough for 3-4 salads, prep them on a Sunday and enjoy throughout the week.Like this style of meal prep? Check out our entire collection of “in a jar” recipes.
Ingredients
- 1 pound medium shrimp, cooked, peeled, and deveined
- 1 cup celery ,diced
- 1 cup red onion ,diced
- 1 pint cherry tomatoes
- 2 cups English cucumber ,cubed
- 6 cups Romaine lettuce ,chopped
For the Dressing
- 3/4 cup mayonnaise (homemade or Whole30 compatible store bought)
- 1/4 cup almond milk
- 2 tablespoons lemon juice
- 1/3 cup fresh dill ,chopped
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
- 3/4 teaspoon sea salt
- 1/4 teaspoon black pepper
Instructions
- COMBINE all the dressing ingredients in a small mixing bowl and whisk until well incorporated.
- POUR 1/4 cup of dressing in the bottom of 4 (quart-sized) mason jars.
- LAYER 1/4 cup of celery, 1/4 cup of red onion, a handful of cherry tomatoes, 1/2 cup cucumber and 6-7 shrimp in each jar. Fill the jars to the top with romaine lettuce, packing it in tightly.
- COVER the jars and store in the refrigerator for up to 4 days.
Classic Greek Salad
Ingredients
Makes one salad in a quart-size jar
- 2 cups green of choice
- 1/3 cup grape tomatoes ,cut in half
- 2 large slices of red onion
- 1 artichoke heart ,quartered
- 2 tablespoons Kalamata olives
- 2 tablespoons banana peppers
- 1/2 cup chopped cooked chicken
- 1/2 cup cucumbers ,cut into quarters
- 2 tablespoons Greek dressing
For the Greek Vinaigrette
- 1/2 cup olive oil
- 1/2 teaspoon dried basil
- 5 tablespoons red wine vinegar
- 2 cloves garlic ,finely minced
- 2 tablespoons lemon juice
- 1 teaspoon dried oregano
- 1 1/4 teaspoon Dijon mustard
- 1/2 teaspoon Pink salt ,or more to taste
- 1/2 teaspoon cracked black pepper ,or more to taste
Equipment
- Quart size jar
Instructions
- POUR the Greek dressing in the bottom of the jar. Next, add the cucumbers to the dressing. Keep layering your veggies in this order: tomatoes, onion slices, artichoke hearts, Kalamata olives, banana peppers.
- POUR the Greek dressing in the bottom of the jar. Next, add the cucumbers to the dressing. Keep layering your veggies in this order: tomatoes, onion slices, artichoke hearts, Kalamata olives, banana peppers.
- WHEN ready to eat, simply unscrew the lid and add the salad into a bowl and mix together until combined. Grab a fork and enjoy.
For the Greek Vinaigrette
- WHEN ready to eat, simply unscrew the lid and add the salad into a bowl and mix together until combined. Grab a fork and enjoy.
Mason Jar Mayonnaise
Ingredients
- 1 large egg yolk
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 cup avocado oil
- sea salt to taste
Equipment
- Mason Jar
Instructions
- ADD the egg yolk, lemon juice, and mustard in a jar and pour in the avocado oil.
- PLACE an immersion blender at the bottom of the jar and being pulsing, slowly lifting the blender upwards until the mixture is emulsified.
3 Ways to Spice It Up
- Garlic Aioli: Add minced garlic and cracked black pepper.
- Spicy Mayo: Add chopped fresh chives and cilantro, lime zest, and a dash of Whole30 Approved hot sauce.
- Lemon Dill: Add fresh dill and lemon zest.
Lemon Tahini Dressing
Ingredients
- 3/4 cup tahini
- 1/4 cup fresh lemon juice
- 1 garlic clove minced
- 3/4 cup warm water
- 2 tbsp fresh parsley chopped
- 3/4 tsp sea salt
Instructions
- COMBINE the tahini, lemon juice, and garlic in a pint-size jar and mix well.
- GRADUALLY add the water, stirring until smooth.
- SEASON with salt and parsley.
Simple Italian Dressing
Ingredients
- 1 cup extra virgin olive oil
- 1/2 cup white wine vinegar
- 1 garlic clove, minced
- 2 tsp dried basil
- 2 tsp dried parsley
- 1 tsp dried oregano
- 1/4 tsp red pepper flakes
- 1 tsp sea salt
- 1/2 tsp black pepper
Instructions
- COMBINE all the ingredients in a pint-sized jar.
- COVER and shake well.
Keeping Herbs Fresh
Ingredients
- fresh herbs of your choice
Instructions
- WRAP washed herbs in a damp paper towel and store them in a covered Ball jar in the fridge.
- TRIM the ends of bushy herbs like parsley, mint, and store them like flowers in a Ball jar filled with a small amount of water.
Citrus-Ginger Salmon Salad
Ingredients
- 4 (4-5 ounce) salmon filets
- extra virgin olive oil
- sea salt and black pepper to taste
- 4 cups green cabbage ,finely shredded
- 2 cups red cabbage ,finely shredded
- 2 cups snap peas ,cut into 1 inch pieces
- 2 mandarin oranges ,peeled and separated into wedges
- 4 green onions ,sliced
- 1 cup broccoli microgreens
For the Dressing
- 1/3 cup sesame oil
- 1/3 cup olive oil
- 1/4 cup rice vinegar
- 1/4 cup orange juice
- 1 teaspoon fish sauce
- 1 tablespoon fresh ginger ,grated
- 1 garlic clove ,minced
- 1/2 teaspoon sea salt
- 1 tablespoon sesame seeds
Instructions
- PREHEAT the oven to 425 F.
- PLACE the salmon filets on a lined baking sheet. Brush them with olive oil and season generously with salt and pepper.
- BAKE for 14-16 minutes or until they easily flake with a fork.
- IN a quart-sized mason jar, layer 1/4 cup of the dressing, 1 sliced green onion, 1/2 cup shredded carrot, 1 cup green cabbage, 1/2 cup red cabbage, 1 cubed salmon filet, 1/2 cup snap peas, a few mandarine orange wedges, and 1/4 cup microgreens.
- COVER and keep in the refrigerator for up to 3-4 days.
Veggie Prep Tips
Ingredients
- Peeled garlic
- Carrots
- Peppers
- Onions
- Any veggies you want to keep crisp
Instructions
- USE Ball jars as the perfect storage container to keep vegetables crisp.
- STORE a mix of sliced onions, carrots, and peppers for a stir-fry mix that is ready-to-go.
- STORE a mix of sliced onions, carrots, and peppers for a stir-fry mix that is ready-to-go.
