With the summer season in full swing, giant healthy salads are a must for lunchtime. But complicated recipes, lots of different ingredients and the issue of pre-made salad sogginess, salads aren’t as convenient as we might like. Enter mason jar salads! Mason jar salads are fantastic because you can make four or more salads at a time, arrange them in the jar so that they don’t get soggy and have a nutrient dense lunch (or breakfast!) ready to go before you head out the door.

This Summer Apricot salad uses fresh apricots, which is one of our favorite unique in-season summer fruits. The tanginess of the apricots pairs perfectly with the smooth avocado, rich pecans, and roasted chickpeas add that desirable crunch!

This recipe makes four salads in four 32oz jars.


  • 1 cup extra virgin olive oil
  • 8 tablespoons balsamic vinegar
  • 8 fresh apricots, chopped
  • 4 avocados, cubed
  • 6 shallots, chopped
  • 1 cup pecans, broken with your hands
  • 5oz arugula
  • ¼ cup roasted chickpeas (packaged or made ahead of time)


  • Line all four mason jars next to one another with the caps off.
  • As if you are going down an assembly line, split all the ingredients in four parts and place them in the order listed above into the mason jars.
  • The goal is to add them from wettest ingredient to the driest to ensure nothing gets soggy!
  • These salads will keep in the fridge for about 5-6 days, so you can have a premade lunch every day!