We’re all busy and when it comes to healthy lunches during the working week, sometimes (read: most of the time) it’s hard to pack a lunch that tastes yummy and is good for you too.

Today’s recipe is easy, nutritious and you can make double or triple the amount, then store it in your fridge. *DROOL WORTHY*





I have resisted to try a salad in a jar for so long now. There seemed something pointless about making a salad in a jar, but after making this, I am going to make you jump right aboard this bandwagon.

It’s a pretty sweet bandwagon.

Jars are really handy and better than containers and they’re BPA free too, so they’re a much better option for you to transport / keep food in.

I always seem to run out of time at lunch time,  so I typically make something quick and easy. Sometimes if I haven’t done my groceries it’ll be something really average and it will leave me wishing I just walked out to About Life or somewhere close by to pick up something tasty. Since making jar salads I have found it so much easier – you can make a couple at once and they’ll last a day or two in your fridge!

Some tips for making jar salads – it’s all about the order, otherwise you’ll have a soggy mess come 1pm. You know, the type of soggy mess that’s reminiscent of a cheese and tomato sandwich from primary school when your mum didn’t know to double the cheese up?

Gross, mum.

  • The dressing goes in first
  • Then go with a grain or a protein, or anything else big and chunky like a major vege
  • Then the ingredients you want to stay dry until you tip your salad out
  • If your salad has leafy greens, they go in last.


  • 17 minutes
  • 10 minutes
  • Easy
  • 1 salad
  • 1


For the dressing

  1. 1/2 avocado
  2. 2 tbsp coconut milk
  3. juice of 1/2 lime

For Salad

  1. 1/3 cup cooked quinoa
  2. 2 tsp minced coriander
  3. 1/4 cup green peas
  4. 1 medium zucchini, made into zucchini spaghetti
  5. 2-3 spring onion, diced
  6. 1/4 cup cubed feta


  1. In a food processor or blender, place in all of the ingredients for the dressing. Pulse until creamy. set aside.
  2. In a bowl, combine the quinoa, coriander.  Toss to combine and set aside.
  3. Grate your zucchini. I just use a normal grater as I don’t own a mandolin (not to be confused with the instrument). You just use the longest side of the zucchini on the widest tooth of the grater!
  4. Bring a small saucepan filled halfway with water to a boil. Add in the peas. Cook for 3-4 minutes. Then drain
  5. Assemble your mason jar salad. First, put in dressing. Second, the zucchini noodles. Then, the quinoa. Then, the spring onions. Then, peas and lastly feta.
  6. Put the lid on the mason jar and make sure you refrigerate. Warm salad doesn’t taste too good.
  7. Tip out into a bowl and eat it up on your lunch break (while watching YouTube videos of cats).


If you make this be sure to tag: #substancerecipes






Author: Ally Carey

Hi, I am Ally, a writer and creative at Substance. I have worked in the fashion industry for 6+ years as a model and now on Substance. Substance is a lifestyle blog about fashion, beauty, health and self-improvement; hoping to inspire you to live a life filled with Substance. For more: @AllyMayCarey

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