Here are 5 low carb cauliflower salad jars you can take for lunch this week. All full of healthy, satisfying ingredients and come in the following flavors: Mexican, Cobb, Asian, Nicoise and Greek.
My husband asked me why anyone would want to eat a salad out of a jar. I explained to him my love for eating out of jars and that there were lots of recipes on Pinterest for food in jars. One of my best posts is for a raspberry low carb no bake cheese cake in a jar! He countered that the salad would get soggy, but that’s where I explained that I was using raw cauliflower rice and not lettuce. None of the ingredients get soggy. He still didn’t get it. But I loved these 5 low carb cauliflower salad jars and there are 5 different flavors to enjoy: Mexican, Cobb, Nicoise, Greek and Asian.
I used cauliflower rice instead of lettuce because recently I made a tuna mango salsa bowl (above) and really loved the raw cauliflower in it. It’s a good low carb vegetable and it adds a lot of bulk. This salad easily filled me up for 4 -5 hours. Also cauliflower will keep longer than salad and won’t get soggy or wilted. I think if you try it once you will find it’s a great salad ingredient.
5 low carb cauliflower salad jars
I used regular pint sized mason jars like these. I tried to use similar ingredients for all of these but you can use whatever you like. From left to right here are the following mixtures for each of the salads:
- Mexican: cauliflower / avocado / tomato /green pepper / cheddar cheese / taco meat
- Asian: cauliflower / cilantro / cucumber / red pepper / green onion / chicken
- Nicoise: cauliflower / eggs / olives / tomatoes / red onions / green onions / chicken
- Greek: cauliflower / kalamata olives / green onions /green pepper / tomato / cucumber / chicken
- Cobb: cauliflower / egg / bacon / tomato / avocado / cheddar cheese / chicken
And this is the Mexican salad jar poured into a bowl. It’s came out easily with the cauliflower rice on the bottom and the meat on the top. Just add your favorite dressing and you are good to go! (Please note dressing is not included.)
Asian Chicken Cauliflower Salad
The recipe for this jar starting from the bottom us is 4 oz chopped chicken, 2 sliced green onions, 1/4 cup chopped peppers, 1/4 cup chopped cucumbers, 2 tablespoons minced cilantro leaves and 1/4 cup raw cauliflower rice. To eat, just dump into a bowl and use your favorite dressing.
160 cals / 2.3g fat / 8.2g carbs / 2.8g fiber / 28.3g protein = 5.4g net carbs
Chicken Cobb Cauliflower Salad
The recipe for this jar starting from the bottom us is 4 oz chopped chicken, 2 tablespoons cheese, 1/4 avocado chopped, 2 pieces of crumbled bacon, 1/2 chopped hard boiled egg, 1/2 plum tomato diced and 1/4 cup raw cauliflower rice. To eat, just dump into a bowl and use your favorite dressing.
461 cals / 25.3g fat / 7.3g carbs/ 4.4g fiber / 49.6g protein = 2.9g carbs
Greek Chicken Cauliflower Salad
The recipe for this jar starting from the bottom us is 4 oz chopped chicken, 1/4 cup chopped cucumbers, 1/2 plum tomato diced, 2 sliced green onions, 1/4 cup chopped green peppers, 6 sliced kalamata olives and 1/4 cup raw cauliflower rice. To eat, just dump into a bowl and use your favorite dressing.
215 cals / 7.3g fat / 9.3g carbs / 3.3g fiber / 28.8g protein = 6.0g net carbs
Nicoise Tuna Cauliflower salad
The recipe for this jar starting from the bottom us is 3 oz canned tuna, 5 chopped raw green beans, 2 tablespoons red onion chopped, 1/2 plum tomato diced, 6 olives sliced, 1/2 chopped hard boiled egg and 1/4 cup raw cauliflower rice. To eat, just dump into a bowl and use your favorite dressing.
251 cals / 11.8g fat / 10.0g carbs / 2.0g fiber / 24.8g protein = 8.0g net carbs
Mexican Taco Cauliflower Salad
This was my favorite so I saved it for the recipe card below. My second two favorites were the Nicoise and Greek versions. All were filling, tasty and lower carb. I hope you like these as much as I did.
478 cals / 32.5g fat / 11.6g carbs / 6g fiber / 35.9g protein = 5.6g net carbs
- 4 oz taco meat*
- 2 tablespoons shredded cheddar cheese
- 2 green onions, chopped
- ½ plum tomato, chopped
- ¼ avocado, chopped
- ¼ cup raw cauliflower rice
- In a quart size mason jar with a wide mouth start layering your ingredients.
- Make sure to start with your meat on the bottom and the rice on the top.
- Secure lid and refrigerate until ready to eat.
- To eat, dump into a large bowl and add dressing.
- * for taco meat I used 1lb 80% ground meat along with 1 T chili powder, ½ T onion powder, 1 t salt, 1 t garlic powder, ½ t paprika ½ t pepper, ½ Swerve sweetener (note only used 4oz)
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