Salad Jars

These individual salad jars are great for meal prep. Plus they are super healthy, delicious and easy to make. 

I found these salad jars on Amazon. They work great for this recipe and are reusable. I will link them in my stories and highlights.  

Individual Salad Jars (makes 3 jars)


2 Lemons (juiced), about a ⅓ cup

⅓ Cup Extra Virgin Olive Oil

½ tsp. Salt

¼ tsp. Pepper 

¼ tsp. Oregano

½ tsp. Honey

¼ tsp.  Dijon Mustard 

12 Jumbo Shrimp, cleaned and deveined 

1 Cup Feta, cubed

1 ½ Cups Chickpeas, drained 

5 oz. Cucumber, chopped 

8 oz. Cherry Tomatoes, quartered 

⅔ Cup Radicchio, chopped 

⅔ Cup Baby Arugula

3 Salad Jars or container of choice 


In a bowl combine the lemon juice, olive oil, salt, pepper, oregano, honey and Dijon mustard. Mix well. 

Pour two tablespoons over the shrimp

Grill the shrimp for about 3 to 4 minutes on each side until cooked. Cool slightly. 

Next evenly pour the dressing in the bottom of each of the salad jars. 

Add 4 shrimp to each jar. Then add the feta to each.  

Next layer in the rest of the ingredients…the chickpeas, cucumber, cherry tomatoes, radicchio and arugula into the jars. 

Cover and refrigerate for up to three days. When ready to serve, place your plate over the jar, flip the jar onto the plate and serve.  

Note…sometimes when olive oil is refrigerated it will congeal in the jar. It’s an easy fix. Just leave the jar out for about 15 minutes and you will be all set.

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