Home / Pinterest Finds / Mason Jar Taco Salads for Picnic Night
Let me tell you something. THE. BEST. PICNIC. FOOD!…These Mason Jar Taco Salads are everything.
They’re portable, refreshing and full of flavor — perfect for when you want a full-on meal without the mess.
If a packed salad for a picnic has ever baffled you, this is the solution.
These salads are for 4 to 6, can be prepared and cooked in 35 minutes and keep, covered and refrigerated, for 4 days.
Each serving has approximately 383 calories, 28 grams of protein and 7 grams of fiber. Seriously, they’re GOOD for you while being OH so tasty.
Let’s get directly to the point. These are not-so-simple tossed together salads. By the layering ingredients in a jar, you keep everything fresh and crisp until time to eat. It’s genius.
The dressing goes at the bottom, heavier fillings like beans or rice next, then lettuce and then toppings. This order promises no soggy greens — even after days wallowing in the fridge. Whether you’re trekking to a park or bringing lunch to work one of these jars is an ideal option.
The thing is: Mason Jar Taco Salad is every taco ingredient you love in one jar.
Think ground beef (or an alternative such as plant-based crumbles), black beans, corn, diced tomatoes, onions and shredded cheese.
Then combine them with rice, red peppers and fresh cilantro, if you like.
The best part? You can tailor it the way you would like.
Love guac? Add avocado slices. Want crunch? Toss in some tortilla chips. Imagine the endless possibilities.
Let’s talk numbers. Per portion it’s around 383 calories, so still quite high, but it’s pretty filling. It’s a complete meal that has 28 grams of protein, 32 grams of carbs and 7 grams of fiber that will make sure you’re full and have lots of energy.
Here’s a nutritional breakdown by the numbers:
| Nutrient | Amount |
| Calories | 383 kcal |
| Protein | 28 g |
| Carbohydrates | 32 g |
| Fiber | 7 g |
| Sugars | 4 g |
| Total Fat | 23 g |
| Saturated Fat | 3 g |
| Sodium | 370 mg |
This macronutrient profile is perfect for on the go or simple dinner night.
Here’s what I love about these salads: they’re adaptable. For a low-carb or keto option, just leave out the rice and dial down the beans. You can also substitute the ground beef with grilled chicken or tofu for a lighter alternative.
Another favorite is avocado-cilantro dressing. This version has a different set of stats:
| Nutrient | Avocado-Cilantro Version |
| Calories | 448 kcal |
| Protein | 27 g |
| Carbohydrates | 63 g |
| Dietary Fiber | 17 g |
| Total Fat | 12 g |
| Saturated Fat | 1.5 g |
| Sodium | 406 mg |
This version is rich with more fiber and healthy fat, perfect for those who prefer a more plant-forward take.
These salads are a breeze to prepare. Begin by cooking up your ground beef (or whatever protein you would like) with taco seasoning.
While that’s simmering, chop your vegetables, rinse your beans, and assemble your jars.
It requires only 15 minutes to prep, and 20 to cook. That’s it. You’re done.
Mason jars are the thing working behind the scenes here.
Their wide mouths make them a breeze to layer and their airtight seal keeps everything tasting fresh.
Keep them stored in the fridge for up to 4 days and grab them before you want to eat.
At serving time, just shake it out into a bowl or eat it straight from the jar.
And it’s mess-free and easy to take on the go — whether that’s to a picnic, on a road trip or to the office for lunch.
Most of these recipes are for quart size (32 oz) mason jars that are supposed to serve approximately 1 cup of salad per meal.
How you layer will dictate how many servings you get from each batch: anywhere from 4–6.
If you are feeding a crowd, you’ll want to make a double batch.
Or, if you’re prepping for one, prepare a single batch and eat all week. Either way, it’s a win-win.
Here’s my secret: Don’t hold back on the seasonings.
Opt for salt-free taco seasoning for a healthier spin, or brighten it up with a squeeze of lime juice.
Fresh cilantro and diced avocado are game changers as well.
To add crunch, throw in crushed tortilla chips at the last minute to serve.
And if you’re feeling fancy, douse the thing in a bit of hot sauce. These little things really add up, believe you me.
Make-ahead meals don’t have to be boring. These salads prove that to the hilt.
Spend 35 minutes on a Sunday afternoon, and you have lunch ready for the week. And then the stacked structure ensures all that crunchy freshness.
Pro tip: Have your ingredients ready to go. Cook the beef, chop the vegetables and portion the dressing. When you’re ready to put everything together, it’s simple.
Picnics can be tricky. You want easy-to-carry, fresh and tasty food. And Mason Jar Taco Salads check both of those boxes.
What I like most, besides the portability of the jars, is that all the layers ensure that everything stays crisp, and the flavors are bold and satisfying.
They look good, too. The vegetables and toppings are bright, a festival for the eyes. It’s as fun to look at as it is to eat.
To make the right choice, I have a face off between two Mason Jar Taco Salad varieties:
| Nutrient | Laura’s Lean Recipe | Avocado-Cilantro Dressing Recipe |
| Calories | 383 kcal | 448 kcal |
| Protein | 28 g | 27 g |
| Carbohydrates | 32 g | 63 g |
| Dietary Fiber | 7 g | 17 g |
| Total Fat | 23 g | 12 g |
| Saturated Fat | 3 g | 1.5 g |
| Sodium | 370 mg | 406 mg |
So as you can see both are nutrient rich, but the avocado-cilantro version leans a little more plant-based with added fiber and less fat.
Mason Jar Taco Salads are a light and fresh meal and can be made ahead, perfect for on the go!
They can be customized, are nutritious and keep for days.
Give them a try once, and they might just replace another outdoor-dining or weekday go-to for you.