Spring salad in a jar with yoghurt mint dressing

This salad in a jar recipe is a lifesaver! Pack leftover chicken, vegetables and herbs in a jar, whip up a yoghurt dressing then take to work or on the go for a fresh, healthy meal when you need it

By Tracey Sunderland
  • 15 mins preparation
  • Serves 1
  • Print


  • a few asparagus spears, blanched
  • baby carrots, scrubbed and halved lengthways
  • a few radishes, sliced
  • 5 slice cucumber
  • a few cherry tomatoes, halved
  • 1 slice goat’s-milk feta
  • small handful roast almonds
  • 1/2 cup leftover cooked chicken or hot-smoked salmon
  • 1/2 peeled orange, sliced
  • fresh herbs, micro greens and borage flowers (flowers optional)
  • 1/4 cup plain yoghurt
  • juice ½ lemon or orange
  • 2 tablespoon extra virgin olive oil
  • good pinch sugar
  • 1/2 cup freshly torn mint leaves


  • 1
    Before work, put salad ingredients in sealed container (we used an Agee jar). Put dressing ingredients, plus salt and pepper to season, in a small jar with a tight-fitting lid. Refrigerate until needed.
  • 2
    At work, assemble salad. Shake jar and drizzle dressing over salad.