Recipe: Nutritionist Rebecca Gawthorne’s easy salad jars

If you struggle to make a healthy, balanced lunch each day, you’ll love these meal prep salad jars by dietitian and nutritionist Rebecca Gawthorne.

The salad jars, by the founder of Nourish Naturally, are packed with fresh veggies, herbs and plant protein. And, with the salad dressing on the bottom, they don’t go soggy – perfect for those days when you just need to grab and go.


1/2 cup extra-virgin olive oil
2 lemons
2 cans brown lentils, drained and rinsed
2 medium cucumbers, chopped
1 large red onion, chopped
1 large red capsicum, diced
1 large avocado, diced
150g feta, crumbled
3 cups parsley, roughly chopped


Step 1

Combine olive oil and lemon juice in a jug.

Step 2

Divide ingredients evenly between three mason jars, starting with the salad dressing on the bottom and then layer the remaining ingredients on top.

Step 2. 

Place lids on jars and refrigerate for up to four days.

Makes 3 serves.