Taco Salad in a Jar

Assemble this Layered Taco Salad in a Jar...or two or three and have a tasty, no-mess, healthy, low-cal salad throughout the week. 
Course Salad
Cuisine Mexican
Prep Time 15 minutes
Total Time 15 minutes
Servings 1 serving
Calories 387kcal
Author Marjory Pilley


  • 2 Tablespoons salsa
  • 1 Tablespoon light sour cream or vegan version
  • 1/2 cup cherry tomatoes Other suggestions include peppers and carrots
  • 1/2 cup hearts of palm chopped
  • 1/2 cup black beans Other options include chicken, tofu and shrimp and/or grains
  • 1/4 cup Monterey Jack cheese shredded, or vegan version
  • 2 cups lettuce we used butter lettuce and spinach
  • 2 Tablespoons Tortilla Chips Optional; best to keep separate and add before serving


  • Mix Salsa and Sour Cream together and layer in the bottom of the mason jar.
  • Layer the remaining ingredients in the order presented.
  • Cap and store until ready to serve. Pour contents onto a plate and toss to coat with dressing. Top with crushed tortilla chips, if using.


There's lots of room for variation! Store jars in refrigerator for 4-5 days.


Calories: 387kcal | Carbohydrates: 61g | Protein: 20g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 21mg | Sodium: 491mg | Potassium: 2898mg | Fiber: 12g | Sugar: 26g | Vitamin A: 1485IU | Vitamin C: 30.5mg | Calcium: 408mg | Iron: 4.9mg