Low FODMAP Mason Jar Salad

Course: Main Dish, Salad
Cuisine: American, Gluten Free, Mediterranean, Vegetarian
Keyword: Budget-friendly, Fiber, Make ahead, Mason jar, Meal prep, No cooking, Quick, Salad, Vegan
Condition: Dairy Free, Diabetes, Gluten Free, Heart Health, Low FODMAP, Low Sodium, Nut Free, PCOS, vegetarian
Servings: 1 serving



  • 1/4 cup carrot sliced
  • 1/4 cup bell pepper red, chopped
  • 1/4 cup cucumber chopped
  • 1/4 cup chickpeas drained, rinsed
  • 1/4 cup brown rice
  • 1/2 cup cabbage red, chopped
  • 2 cups lettuce
  • 2 Tbsp sunflower seeds


  • 3/4 Tbsp balsamic vinegar
  • 2 1/4 Tbsp olive oil garlic infused
  • salt to taste
  • black pepper to taste


  • Combine vinegar, oil, salt and pepper at the bottom of your mason jar.
  • Next layer carrots, bell peppers, cucumber, chickpeas, rice, cabbage, greens, and sunflower seeds on top of dressing in jars.
  • You can refrigerate for up to 3 days. Shake before serving and dump in a bowl.


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Carbohydrates: 40g | Protein: 11g | Fat: 44g | Sodium: 55mg | Potassium: 737mg | Fiber: 9g

Please note:

Nutrition info is approximate and may contain errors.

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