Mason Jar Mediterranean Garden Salad  

Recipe Courtesy of: Cynthia Sass

This fresh and healthy recipe was created by nutritionist and Registered Dietitian Cynthia Sass. 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.

Prep Time: 25 min | Cook Time: 0 min | Serves: 2


  • 8 boiled or microwaved, chilled Tasteful Selections® potatoes, chopped (Recipe favorite: Sunset Fingerling)
  • ¼ c. tahini
  • 3 tbsp. water
  • 2 tsp. fresh squeezed lemon juice
  • 2 tsp. minced garlic
  • 1/8 tsp. cayenne pepper
  • 1/8 tsp. sea salt
  • 4 c. chopped kale
  • 10-12 cherry or grape tomatoes, sliced
  • 1 c. chickpeas
  • 2/3 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.