“We need space to be productive, we need places to go to be free.”
― Laure Lacornette
My promise to you, and myself, is that this post will be short and to the point. My weekend to-do list is lengthy and I have many new and healthy recipes to share.
Since I started posting Mason jar salad recipes a couple of years ago, they have been the most popular recipes on my blog. Weekly I receive comments, questions, and messages of thanks. I love hearing from my readers and it fulfills me to know that my recipes are helping others eat more fruit and vegetables and embrace a healthy lifestyle. Believe me – you help me too!
If you are new to Mason jar salads I recommend that you read this post for tips: Mason Jar Salads: Fresh, Visually Appealing, and Versatile.
I also have to give a huge shout-out and thanks to Tammy at Organize Yourself Skinny for linking my Glowing Green Mason Jar Salads on her post The Ultimate Mason Jar Salad Tutorial and Recipe Round Up. What an honor it is to be included in one of her posts.
For today’s salad I spiralized zucchini to add to the bottom layer and marinate in the dressing. While I am not a fan of kitchen gadgets, I love my spiralizer and this weekend I will be using it to cut ribbons of zucchini to incorporate into a vegetable lasagna (instead of pasta). Here is a link to the spiralizer that I purchased: Paderno World Cuisine Spiralizer.
The dressing in this salad is one of my favorites and I shared it in a previous post. The combination of cucumber and dill is one of my favorites: Creamy Cucumber & Dill Dressing.
BROCCOLI & ZUCCHINI JAR SALADS WITH CREAMY CUCUMBER DILL DRESSING
I divided the following ingredients in this order in 7 – one quart Mason jars:
*4 Tablespoons of Creamy Cucumber Dressing (link to recipe above)
*1 medium spiralized zucchini (you could also slice the squash)
*Sunflower seeds (I added 2 Tablespoons per jar)
*1 quart of halved cherry tomatoes
*1 head of chopped, blanched broccoli (to blanch broccoli I bring a pot of water to a boil and immerse the chopped broccoli and cook for 3-4 minutes. I take out of the boiling water and instantly immerse in a bowl of ice water. The ice water shocks the broccoli and it is lightly cooks, turns bright green, and retains some of its crispness)
*Croutons (the croutons were an experiment. They did get soggy after sitting in the jars for a few days. I did not mind this since it reminded me of a panzanella salad. However, if you want your croutons crisp – I would recommend leaving them out and add them right before eating your salad)
Pin this recipe HERE.
The dressing in this salad works well with the broccoli and zucchini and I hope that you enjoy it. I love being able to prep salads once and being able to eat healthy all week. This weekend I am creating a new jar salad recipe with an autumn theme. It will feature crisp apples and a glorious pear dressing – so stay tuned.
In the meantime, make sure you check out my other Jar Salad Recipes. Thank you for stopping by and please feel free to share my recipes with others. I would love to hear from you. Healthy food prep may take time but remember that we are worth all the hard work. Cheers to our health!
2 thoughts on “Broccoli & Zucchini Jar Salads with Creamy Cucumber Dill Dressing”
After 52 straight weeks of salad lunches, inspired by all your choices and variety, I have to say I struggled with this one. By Friday, I added the following, and it was heavenly!
Avocado, kalamata, basil evoo, blue cheese
I think next time I’ll add the evoo to the dressing to thin it out a bit, and try spinach or arugula.
Thank you so much, that does sound heavenly! What a great idea. I have been craving Avocado recently.