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Mason Jar Spinach Salads with Boiled Eggs

Recipe selected from the eMeals Paleo Lunch Plan.

Mason Jar Spinach Salads with Boiled Eggs

Simple To Go
Serves 4-6


  • 8 large eggs
  • ¼ cup raw walnut pieces
  • 1 avocado, peeled and quartered
  • 1 tsp fresh lemon juice
  • 3 Tbsp extra-virgin olive oil
  • 2 Tbsp red wine vinegar
  • 1 tsp raw honey
  • ½ tsp garlic salt
  • 1 cucumber, sliced
  • 1 red bell pepper, sliced
  • 1 (5-oz) pkg baby spinach


  1. Place eggs in a single layer in a large saucepan; add water to cover by 1 inch and 1 tsp salt. Bring water to a boil.
  2. Remove from heat; let stand, covered,15 minutes. Drain. Run cold water over eggs; peel and cut eggs in half (or coarsely chop).
  3. Meanwhile, toast walnuts in a dry skillet over medium-high heat 2 to 3 minutes or until fragrant. Toss avocado in lemon juice.
  4. Whisk together oil, vinegar, honey, and garlic salt; pour evenly into bottom of 4 wide-mouth quart-size mason jars.
  5. Layer evenly with cucumber, bell pepper, avocado, eggs, spinach and walnuts. Top each with a lid; seal jars. Chill until ready to serve.
  6. Before serving, shake jars well. Eat right from the jars, or pour salads into a salad bowl.


To maintain the crisp texture of the vegetables and salad greens, pour dressing into jars before layering with the remaining ingredients.