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Perfect for meal prep or lunch on the go, this mason jar taco salad is a fresh, flavor-packed win that makes eating well feel effortless. It’s loaded with seasoned taco meat, crunchy veggies, creamy avocado, shredded cheese, and a zesty homemade lime vinaigrette that brings it all together. Smart layering keeps every ingredient crisp and satisfying until you’re ready to dive in. Pack it for a busy day at work, a weekend road trip, or a sunny afternoon picnic—this salad is as convenient as it is delicious.
This mason jar taco salad layers taco meat, veggies and a zesty dressing for a convenient, fresh lunch that’s packed with flavor and easy to take anywhere.
Other mason jar salads you might enjoy are cobb salad, Asian chicken salad and chicken Caesar salad.
Why You’ll Love It
Easy to make ahead: Perfect for quick weekday lunches or meal planning.
Fresh and flavorful: Each jar is packed with crisp veggies, taco spices and zesty dressing.
Customizable: Swap in your favorite proteins or toppings.
Portable and mess-free: Ideal for taking to work, school or picnics.
Balanced and filling: A complete meal with protein, veggies and healthy fats. It’s gluten free too.
Mason Jar Taco Salad Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Fresh lime juice: Adds brightness and tang to the dressing.
Honey: Balances the acidity with a touch of natural sweetness.
White wine vinegar: Enhances the zesty flavor in the vinaigrette.
Dijon mustard: Gives the dressing a slight tang and helps emulsify it.
Garlic: Brings bold, aromatic flavor to the dressing.
Leftover taco meat: Adds hearty protein and savory taco spices. If you don’t have leftovers, make your own juicy taco meat with your meat of choice and taco seasoning.
Cherry tomatoes: Offer a burst of juicy sweetness.
Canned corn kernels: Add mild sweetness and bright color.
Black beans: Provide protein and fiber, and help make the salad more filling.
Red onion: Adds a crisp bite and bold flavor.
Shredded Mexican cheese blend: Melts slightly into the salad for richness.
Avocados: Give a creamy, satisfying texture and healthy fats.
Romaine lettuce: Adds crunch and freshness.
How to Make Mason Jar Taco Salad
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Make the dressing: Whisk lime juice, honey, vinegar, Dijon, garlic, salt and pepper until combined.
Layer the jars: Divide the dressing, taco meat, tomatoes, corn, beans, onion, cheese, avocado and lettuce evenly into 4 mason jars (I used these!)
Seal and store: Twist on the lids and refrigerate upright until ready to serve.
Serve and shake: Shake the jar to coat the ingredients with dressing, or pour into a bowl and toss.
Substitutions and Variations
Swap the protein: Use leftover rotisserie chicken, ground turkey, shredded Mexican beef or Mexican chicken, chorizo, or tofu instead of taco meat.
Change the greens: Try spinach, kale or mixed greens in place of romaine. You can also throw in some green onions, colorful fresh veggies or fresh herbs.
Change the dressing: You can use a bottled dressing, a lemon juice based dressing (perhaps this whole lemon vinaigrette) or even fresh salsa.
Mexican cheese blend: Substitute cheddar cheese.
Make it spicy: Swap the honey in the dressing for jalapeno hot honey or add some red pepper flakes.
Add a little crunch: Toss in tortilla strips or crushed chips just before serving.
Low carb taco salad: Swap the honey in the dressing for your preferred artificial sweetener.
Serving Suggestions
As a main meal: Enjoy the salad for lunch, perhaps with corn chips for some crunch. It could also be a Taco Tuesday dinner salad. Round out the salad with tortillas or homemade bread, cilantro lime rice or refried beans.
With soup: Pair it with tomato soup or avgolemono (Greek lemon soup).
As an appetizer: Enjoy a small portion of this delicious salad in a jar as an appetizer before one of these Mexican main dishes.
With a drink: Lime pineapple agua fresca goes so well with this taco meat cold layered taco salad.
How to Store Taco Salad in a Mason Jar
Store: Keep these in an airtight container in the refrigerator and eat within 4 days.
Freeze: Don’t freeze these.
Top Tips
Layer smartly: Keep the dressing at the bottom and lettuce at the top to prevent a soggy salad. Also, all the layers look so pretty!
Use wide-mouth jars: They’re easier to fill and eat from.
Add avocado last: If prepping more than a day ahead, add avocado just before serving to prevent browning. Tossing it in lime juice can slow down the browning.
Mason Jar Taco Salad FAQs
Yes, but the fresh lime vinaigrette really enhances the flavor.
Any cooked ground meat seasoned with taco spices will work, including beef, turkey or plant-based crumbles.
No, any sealable container will work, but salad jars do help with layering and presentation.
Meal Prep Taco Salad in a Jar Recipe
Mason Jar Taco Salad
Equipment
- 4 Mason Jars 32-Ounce
Ingredients
For the Dressing
- ¼ Cup lime juice, fresh, about 2 limes
- ¼ Cup honey
- 3 Tablespoons white wine vinegar
- 2 Tablespoons Dijon mustard
- 3 Cloves garlic, finely minced
- ½ Teaspoon salt
- ½ Teaspoon black pepper, freshly cracked
For the Taco Salad
- 1 Cup taco meat, leftover or fresh
- ¾ Cup cherry tomatoes, halved
- ½ Cup corn kernels, canned
- ¾ Cup black beans, rinsed and drained
- 1 red onion, small, diced
- ¼ Cup Mexican cheese blend, shredded
- 2 avocados, diced
- 4 Cups romaine lettuce, chopped
Instructions
- Whisk together lime juice, honey, white wine vinegar, Dijon, minced garlic, salt, and, pepper in a medium bowl until combined.
- Evenly divide dressing, taco meat, tomatoes, corn, beans, red onions, cheese, diced avocado, and lettuce between four 32-ounce mason jars.
- Twist on the lids and store the salads upright in the refrigerator for up to 4 days.
- When ready to serve, shake the jar vigorously to distribute the dressing, or pour into a salad bowl or plate and toss to combine.
Notes
Use wide-mouth jars: They’re easier to fill and eat from.
Add avocado last: If prepping more than a day ahead, add avocado just before serving to prevent browning. Tossing it in lime juice can slow down the browning.
Nutrition
Mason jar taco salad makes healthy eating convenient, satisfying and full of flavor. Whether you’re meal prepping for the week or packing lunch for a busy day, these layered salads stay crisp and fresh in the fridge. With protein, veggies and a zesty lime vinaigrette in every bite, you’ll look forward to lunchtime. Just shake and serve this healthy taco salad recipe with tangy salad dressing for an easy, balanced meal that’s as practical as it is delicious.
Other Recipes to Try
Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
