If you’re looking for an easy loaded tuna Mason jar salad for lunch or a light dinner, this is it. Mason jar salads are the perfect way to stay on track with your health goals. Even though I work at home, lunch times are hectic for me. My husband is generally wandering around making his lunch, and I’m trying to tie up morning projects before moving onto freelance work for other clients. It’s that in-between time where I’m supposed to be enjoying a healthy lunch and not working.
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How to Make an Easy Loaded Tuna Mason Jar Salad
A Mason jar salad is basically a layered salad that’s created ahead of time and stored for easy access in a single person sized Mason jar. I try to create two or three at the beginning of the week so I have them on hand on nights where I’m just too busy to cook or for a quick lunch while I work. During Lent, an easy way to have a Lent approved lunch or light dinner on hand is to create this Tuna Mason Jar Salad. By watching the ingredients you add, it can also be Paleo and/or gluten free.
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- 1 can of wild caught tuna (packed in oil & drained)
- ¼ cup pickled beets (ingredients should not include sugar)
- ¼ Fresh baby spinach greens
- ¼ cup shredded carrots or baby carrots if you don't want to shred
- ⅛ cup of olives
- 1 small chopped apple
- ¼ cup dark leafy greens (spring mix or kale if you like it)
- Layer everything in the Mason jar starting with the tuna and ending with the dark leafy greens.
- Put the top on and store in the refrigerator for a quick meal.
- Dump everything into a bowl when you're ready to eat.
- Top with your favorite healthy dressing or omit and eat as is.
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Here are a few more easy paleo recipes to try.
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