Berries and cream tuna pecan salad-in-a-jar

Berries and cream tuna pecan salad-in-a-jar with coconut milk and apple cider vinegar

Berries and cream tuna pecan salad-in-a-jar with coconut milk and apple cider vinegar

Week One: January 6-10, 2014

This is the second of three recipes we made for Caitlin for her first week of lunches, aka Salad-in-a-Jar Week!  For all of week one, we ate three varations on the trendiest lunchbox: salad in a jar!  I find you can assemble enough for five days with most meats, or hardboiled eggs, on Sunday and they keep very well for the whole work week.  The exceptions would be poultry and fresh fish - though smoked or canned would work!

Berries and cream tuna pecan salad-in-a-jar

For each jar, you'll need:

Instructions:

In wide-mouthed, 1L mason jars layer the salad in in order of heavy/wet ingredients to light/delicate in the following order:

  1. Protein: drained can of tuna, and pecans

  2. Sauce: coconut milk, berries, vinegar, lots of sea salt and black pepper, and stevia (optional)

  3. Heavy veggies: I used shredded carrot, shredded purple cabbage, sliced green olives, and pickled peperoncini peppers

  4. Light veggies: I used baby mixed salad greens and baby spinach