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AIP Mason Jar Greek Salads in three mason jars lined up in a row.

Quick & Easy Meal Prep: Mason Jar Greek Salads (AIP)

  • Author: Andrea
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 4 servings 1x
  • Category: Mason Jar Salads
  • Cuisine: Mediterranean
  • Diet: Gluten Free


Make healthy meal prep super easy with these AIP Mason Jar Greek Salads. Perfect for grab-and-go, nutrient dense lunches all week!



For the salads:

10 oz canned tuna (two 5 oz cans)

15 oz can artichoke hearts, drained

3 oz jarred kalamata olives (about 1/2 cup), drained

1 cucumber, quartered and sliced

1 romaine heart, chopped

For the dressing:

1/2 cup extra virgin olive oil

1/4 cup lemon juice

2 Tbsp apple cider vinegar

1 tsp dried oregano

1 tsp dried basil

1/4 tsp sea salt


Open your cans of tuna and mix thoroughly in a small bowl (my canned tuna did not require draining. If you buy a different brand, you may need to drain before mixing). Open and drain your artichoke hearts and kalamata olives. Chop your cucumber and romaine.

Arrange ingredients in four mason jars, bottom to top: tuna, artichoke hearts, kalamata olives, cucumber slices, and chopped romaine. Arranging the heartier ingredients at the bottom, and the more delicate veggies at the top, keeps the whole salad fresher longer. Put lids on your mason jars and store in the fridge for up to 5 days.

Add dressing ingredients to a small mason jar or salad dressing container and give it a good shake. Store in the fridge for later.

When ready to eat, just remove a mason jar from the fridge and dump into a large salad bowl. Top with a drizzle of dressing and eat up! Alternatively, just pour some dressing straight into the mason jar, close it up, give it a good shake to disperse the dressing, and eat it straight out of the mason jar!


The dressing will start to solidify in the fridge because of the oil content. Just set the jar out on the counter ahead of time, or run the closed jar under warm water to warm the oil up before using.

If you’d like to add the dressing to the mason jar salads ahead of time, put it on the bottom of the jar, before all the other ingredients. I prefer to add the dressing later, though, as my salads tend to last longer without the added moisture from the dressing. The dressing also requires some time to warm up and de-solidify (because of the oil content), and I don’t like my salads sitting on the counter while I wait for the dressing to warm up.

Nutrition information is an estimate and will vary depending on the brands and ingredients you use.


  • Calories: 430
  • Fat: 33g
  • Carbohydrates: 16g
  • Fiber: 6g
  • Protein: 22g

Keywords: mason jar salads, greek salad, aip, paleo, whole30, lunch