Prep Time: 10 min | Total Time: 10 min | Servings: 1

When I discovered jar salads, they revolutionized my lunches: perfect proportions, easily transported, and you can make them in advance and keep them in your fridge until you’re ready to eat them without worrying about wilted greens!


  • Annie’s Organic Goddess Dressing (but you can substitute your favorite!)
  • 1/8 cup pumpkin seeds (substitute any other kind of seeds you have lying around: sesame, sunflower, chia, etc)
  • 1/8 cup walnuts (substitute any other kind of nuts: pecans, peanuts, brazil nuts, etc)
  • 1/4 cup shredded carrots
  • 1/4 cup chopped tomatoes
  • 1/4 cup chopped red cabbage
  • 1/16 cup of a chopped large red onion
  • small fistful of chopped cilantro
  • 1/2 cup cooked wild caught shrimp
  • Cajun seasoning
  • small fistful of spinach


  1. Saute shrimp in a pan with avocado oil and Cajun seasoning until pink
  2. Pour dressing on the bottom of the jar to taste (I do roughly 1/8 cup)
  3. Add ingredients that won’t wilt: seeds and nuts first
  4. Add shrimp (or protein)
  5. Add non-greens toppings in any order you like (carrots, onion, tomatoes, cabbage)
  6. Add chopped cilantro
  7. Add chopped spinach on top, and seal the jar.
  8. When ready to eat, dump the jar out on a plate, and you’ll have a perfect salad with greens on the bottom and dressing on top!

Remember that you can substitute any salad ingredients you like! Just make sure you always put the dressing on the bottom, build the salad in reverse order, put some kind of protein in there, and put the greens on top!

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