Shakeable Summer Salads

Created by Jen Kossowan

Summer is here and we’re officially in the season of beach days and warm summer nights.

Meals in jars are especially helpful in the summertime—they’re quick, easy and often light and refreshing. Bring them to the beach in your cooler for a nutritious lunch on the go, or pull them out of the fridge on evenings when you’re rolling in late and can’t be bothered to turn on the oven and start cooking.

The best part is that they’re incredibly flexible and can be made using whatever you have on-hand or whatever is in season locally. Just prep these on a day when you have extra time and then enjoy them in the days to follow. They last several days in the fridge and actually get better as they marinate.

Build a Shakable Salad

1. Add dressing ingredients to a small bowl. Whisk together.

2. Prep the salad ingredients: Chop the veggies and prepare the noodles according to package directions.

Soy Sesame Noodle Salad

Dressing

¼ cup soy sauce

3 tbsp natural peanut or almond butter

3 tbsp rice vinegar

3 tsp pure maple syrup

3 tsp sesame oil

1 lime, juiced

Salad

1 bag frozen shelled edamame beans, cooked and cooled

2 large carrots, made into ribbons using a veggie peeler

1 large cucumber, deseeded and chopped

¼ pkg rice noodles, prepared according to package directions then rinsed in cold water

1 handful spinach, chopped

1 small can mandarin oranges in juice, drained

1 bunch green onions, chopped

1 handful fresh cilantro, chopped

1 cup sliced almonds, toasted

Lemony Greek-inspired Orzo Salad

Dressing

½ cup olive oil

¼ cup red wine vinegar

1 lemon, juiced

2 tbsp pure maple syrup

2 cloves fresh garlic

¾ tsp salt

½ tsp oregano

Salad

2 cans chickpeas, drained and rinsed

4 red peppers, roasted, skinned and cooled

1 large cucumber, deseeded and chopped

2 cups orzo, cooked al dente, rinsed with cold water, drained well, and tossed with olive oil

1 block vegan feta, chopped into large chunks

1 handful of fresh parsley, chopped

½ red onion, quick pickled in 1 cup of vinegar with 1 tsp of salt and 1 tsp of sugar

4 tbsp sliced kalamata olives

3. Assemble! Divide the dressing evenly between four 32 oz jars. Layer the salad ingredients in the order they’re listed. Secure each jar with a lid. Store in the refrigerator up to 5 days.

When you’re ready to enjoy, dump the contents of the jar into a bowl and give everything thing a little toss, or shake it up right in the jar and eat directly from there. Enjoy!

Jen Kossowan is a kindergarten and grade one teacher and mama of two gorgeous kiddos. She’s passionate about play, loves a good DIY project, and can most often be found in her kitchen whipping up recipes that taste delicious while meeting her crunchy mama criteria. She started Mama.Papa.Bubba. on a whim in 2010 while living in the Middle East and has been sharing her recipes and activities there ever since.

Learn more: mamapapabubba.com

IG: @mamapapabubba