Salmon Sushi Salad in a Jar

As the days get warmer, there’s something about light, refreshing meals that just feel right, especially when they’re packed with color and flavor. This sushi salmon mason jar salad is a perfect fit for spring and summer and it’s layered with ingredients that not only taste amazing but also help support radiant skin and whole-body wellness.

Whether you’re heading to the park, the office, or just want something quick from the fridge, this salad is easy to prep, fun to eat, and full of seasonal goodness.

Serves 1

Ingredients:

1/2 cucumber, peeled and thinly sliced (I use this mandolin)
1/2 mango, sliced into cubes
4 oz salmon, cooked (I used my MadeIn pan)
1/2 cup edamame, steamed
1/2 avocado, sliced
A handful of fresh cilantro leaves
1 tbsp cream cheese
1 nori sheet, sliced or crumbled
1 tbsp soy sauce
Mexican hot sauce (to taste)
Juice of 1 lime (optional)
Pinch of salt
Butter or ghee
Coconut aminos

Method:

1. Start layering in the mason jar from bottom to top in this order:
– Cucumber
– Mango
– Cooked salmon
– Edamame
– Avocado
– Cilantro

2. In a the stainless steel pan, cook the salmon with a bit of butter or ghee. Top the salmon with finely minced garlic and a drizzle of coconut aminos for extra flavor.

3. Top it off with a dollop of cream cheese and crumbled nori.

4. When you’re ready to eat, squeeze in lime juice, add a few drops of Mexican hot sauce, put the lid on, and shake the jar until everything is lightly mixed and coated.

This salmon salad in a jar is light, sweet, and spicy—with textures and flavors that keep every bite exciting. Plus, it’s loaded with skin-loving nutrients like omega-3s from salmon, healthy fats from avocado, and antioxidants from mango.

If you give this salmon mason jar salad a try, tag me on Instagram @yovana —I love seeing your creations. For more quick and nourishing recipes like this one, make sure to follow along!
Xoxo, Yovana