South of the Border Mason Jar Salads

This is the ultimate lunch-time favorite in our house! The carnitas and fresh avocado completely make this dish! This is also a super easy meal prep for the whole week!   

South of the Border Mason Jars - Complete


  • Organic spinach and kale
  • 1-2 cups cooked brown rice or quinoa
  • 1 can organic black beans, drained and rinsed
  • 1 can organic chickpeas, drained and rinsed
  • 1 container, organic cherry tomatoes, chopped
  • 1-2 avocadoes, pitted and diced
  • 1 purple onion, peeled and diced
  • 1 package of frozen, organic corn (cooked)
  • 1-2 cups homemade carnitas* (optional)
  • 1 container, grass-fed cow milk feta cheese, or pepper jack cheese (cubed)
  • Organic salsa
  • Plain, unsweetened Greek yogurt (or sour cream)


Sout of the Border Mason Jar Salad Layers


  1. Prep all veggies.
  2. Add to jars in this order:
  • Salsa
  •  Greek yogurt (or sour cream)
  • Chickpeas
  • Black beans
  • Cooked corn
  • Tomatoes
  • Avocado
  • Brown rice (or quinoa)
  • Carnitas (optional)
  • Feta or pepper jack cheese cubes
  • Lettuce
Finished South of the Border Mason Jar Salad Layers

3.     Store jars in fridge and grab one each morning for lunch! Shake jar and enjoy! 

Final Shot of South of the Border Mason Jar Salads

*Our homemade Carnitas recipe (made in a crockpot!) is coming soon! Stay tuned.