Mason Jar Mediterranean Garden Salad recipe made with small potatoes

Mason Jar Mediterranean Garden Salad

Combine fresh ingredients ahead of time for this mason jar salad recipe.
Recipe Courtesy of: Cynthia Sass, Nutritionist and Registered Dietitian
Sass is a three-time New York Times best-selling author, nutrition consultant to professional sports teams,
well-known food and nutrition writer and columnist, nutrition and lifestyle expert.
Prep10 minutes
Total Time10 minutes
Course Lunch
Variety Fav(s) Sunset Fingerlings™
Dish Type Healthy, Salads
Season Spring, Summer
Bite Size 2-Bite


  • 8 boiled or microwaved, chilled Tasteful Selections® 2-Bite potatoes, chopped
  • ¼ c. tahini
  • 3 tbsp. water
  • 2 tsp. fresh squeezed lemon juice
  • 2 tsp. minced garlic
  • tsp. cayenne pepper
  • tsp. sea salt
  • 4 c. chopped kale
  • 10-12 cherry or grape tomatoes, sliced
  • 1 c. chickpeas
  • c. shredded zucchini
  • ¼ c. minced red onion


  • In a small bowl, whisk together tahini, water, lemon juice, garlic, and cayenne, and salt, and refrigerate. Place kale in a medium salad bowl and gently massage with hands, until slightly wilted. Set aside.
  • Place half of potatoes in the bottom of two mason jars, followed by half of kale, tomatoes, chickpeas, zucchini, and red onion. Top each with half of tahini sauce and garnish with fresh mint.
  • Recipe for Mason Jar Mediterranean Garden Salad made with small potatoes