This Spiralized Zucchini Caprese Salad in a Jar is a healthy, on-the-go twist to a Mediterranean favorite, complete with fresh pesto and mozzarella.
As a foodie/food blogger/person who eats food, one of my first concerns about going back to school was what food I’d have time to eat. I’m looking at 12 hour days and a wallet that’s less than excited to open up for daily trips to the university cafeteria. So I’ve started experimenting with on-the-go type meals that I can scarf down on the train or between classes. Enter, this Spiralized Zucchini Caprese Salad in a Jar.
I guess salad in a jar was a huge trend in 2012. But this was back when I was a sophomore in college, well-acquainted with the all-you-can-eat cafeteria buffets (and the freshman 15), and had no need for frugal, efficient lunches.
But now I’ve left the nest and I’m off my parents’ phone plan and my sole income is as a food blogger, so I’m not as quick to eat out anymore. So even if I’m a bit behind on the times when it comes to portable salads, this salad in a jar is my solution to busy, broke master’s student days!
How to make zucchini noodles video
- 2 Tbsp pesto
- 2 Tbsp olive oil
- 1 zucchini spiralized
- 16 bocconcini mini mozzarella balls, halved
- 1/4 cup chopped fresh basil
- 10 cherry tomatoes halved
- Pinch each of salt and pepper
- Combine pesto and olive oil, then distribute evenly into 2 mason jars.
- Layer in the spiralized zucchini, bocconcini, basil, and tomatoes, pressing it all down slightly with a spoon to ensure it all fits.
- Sprinkle with a pinch of salt and pepper then seal close with a lid.
- Store in the fridge until ready to eat!
I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.