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Rainbow salad jars

rainbow salad jars, healthy lunch recipes, Modern food Stories, salad, salad recipe, smoke salmon salad, low carb, low carb recipes, Paleo, Paleo dinner, Paleo lunch, Whole30 recipes, Salad recipes, easy lunch recipes, low carb lunch recipes, Autoimmune paleo recipes, Autoimmune, SCD, Gaps recipes,

The gentle warmth of the sun touched our skin as we strolled hand in hand.

I packed what was possibly the heaviest picnic basket to take what in essence was a few jars of salad! Poor Mr B carried it the whole way. Well what’s the point in having muscles if you don’t get to flex them?!

We laughed and joked, ate and drank. It was the perfect Saturday.

If you’re looking for a simple, delicious salad recipe that’s portable for work or picnicking in the park, these rainbow salad jars with a balsamic and olive oil dressing are the ticket. They require no cooking, travel well with big, bold, fresh flavours a plenty. A celebration of the beginning of summer with every bite.

I layered these rainbow salad jars with vegetable rices made from broccoli and cauliflower, carrots, heritage beetroots, avocado, peppery rocket and fresh smoked salmon. Drizzled over a simple dressing of deep peppery extra virgin olive oil and a touch of quality balsamic. Simple and delicious. I like to pour the dressing on and let it marinate but feel free to add it when you’re ready to eat if you prefer it super crunchy.

Serves 2 rainbow salad jars


Layer 1
  • 1/2 a head of broccoli
Layer 2
  • 1 carrot, grated
Layer 3
  • 1 heritage beetroot
Layer 4
  • 1/4 of a cauliflower
Layer 5
  • 1 yellow carrot
Layer 6
  • 1 red beetroot
Layer 7
  • 1/2 an avocado
Layer 8
  • Handful of rocket
  • 4 slices of smoked salmon
  • Pinch of cracked black pepper
  • 3 tablespoons of extra virgin olive oil
  • 1 tablespoon of balsamic vinegar


In separate batches so the colours don’t mix, blitz the cauliflower and broccoli in a high speed food processor until it resembles a rice consistency.  Option to hand grate if you don’t have one.

Peel the carrots and beetroot. Grate separately so the colours don’t bleed together.

Peel and destone the avocado. Chop into chunks.

Layer the grated vegetables and pour over the dressing. Top with avocado, rocket, salmon and a sprinkle of cracked black pepper.

Looking for more healthy allergy friendly picnic recipes? Check out the girls below.


You’ve probably seen earlier this year my collaboration with a fantastic group of free from bloggers and this month we’re excited to bring you a fabulous range of picnic recipes that are free from the common intolerances but also super easy to make.

Emma – Free from farmhouse gets us dip ready with her 7 Layer Dip Picnic Pots

Rebecca – Glutarama knows how to make a mighty Egg free scotch eggs

Kate – Gluten Free Alchemist has the perfect pies with this Trio of mini picnic pies

And there’s still more to come from:
Nathalie – Intolerant Gourmand
Laura – Dairy Free Kids
Midge – Peachicks Bakery
Chloe – The Adventures of an Allergy Mummy
Mandy – Sneaky Veg
Mel – Le Coin de Mel
Vicki – Free From Fairy

Why not pin these salad jars on Pinterest for when you need a portable pick me up? Much love, Jo x



  1. emma amoscato

    May 9, 2017

    That looks beautiful and perfect for a light Summer picninc – and you know I love a good layered jam jar 😉

  2. Kate - gluten free alchemist

    May 9, 2017

    Beautiful Jo! Amazing colours and stunning photos. xx

  3. Rebecca Smith

    May 10, 2017

    This salad is perfect for me, I eat with my eyes and this is beautiful, I’d feel like a princess at a picnic spooning into this rainbow jar of goodness. Wait til the other mums see me this this summer at our gatherings, there’s going to be some serious envy going on!

  4. Chloe

    May 18, 2017

    Stunning images and delicious looking recipe!

  5. Mel

    July 15, 2017

    Oh wow Jo, what a beauty! I absolutely love the fact you’ve blended the veg into a rice-like consistency. I would definitely add the vinaigrette at the last minute: love a crunchy salad!

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