Salmon salad in a jar

While working in Lausanne, I often used to buy different salads packed into a jar at the supermarkets which I like to call Disneyland for food lovers (read as Manor, a chain of Swiss markets) and since then I got into the habit of making a takeaway jar filled with healthy ingredients whenever possible. Now, I often prepare it for my husband, who sometimes doesn’t even get to have a proper lunch break at work. I simply like to make sure that he gets enough healthy fuel to spend at least a good part of the day at the office.

Ingredients (for one 500g jar)

  • ½ grated carrot

  • ½ avocado

  • 5 tablespoons cooked corn

  • a handful lettuce leaves

  • 150 g grilled salmon

  • 5 or 6 pieces cherry tomatoes

  • ½ lemon

  • a little olive oil

  • salt


  • Prepare all ingredients in the same order as written – wash, clean and grate the carrot. Cut the avocado into thick pieces, adjust the size of lettuce leaves to the size of the jar, grill the salmon and slice it, wash cherry tomatoes and cook the corn. Now just place those in layers. It is best for the corn to go at the bottom because it is the heaviest, then add carrots, avocado, salmon, lettuce and cherry tomatoes at the end.
  • All that’s left now is to squeeze the lemon and mix it with a little oil and a bit of salt. You can keep this dressing in a small plastic cup. I usually keep cups from ginger shots or similiar which I use for the dressing. When at work, just pour the salad into a bowl and add the dressing over.