Salmon Edamame and Black Rice Salad Jars with Sesame Ginger Dressing
bean salad, gluten free, high protein salad, lettuce free salad, meal prep salad, spring salad, whisked dressing
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While choosing a favorite salad is like choosing a favorite child, these Salmon Edamame and Black Rice Salad Jars with Sesame Ginger Dressing are definitely in my top 3. If you’re looking for a high-protein, make-ahead lunch that actually tastes exciting on day three, these Salmon, Edamame & Black Rice Salad Jars are it. They’re layered for freshness, packed with texture, and finished with a bold sesame ginger dressing that ties everything together.
Black rice brings a nutty, slightly chewy base that holds up beautifully in the fridge. Flaked salmon adds richness and protein, while edamame gives a fresh, satisfying bite. Crisp vegetables keep it light, and the sesame ginger dressing soaks into every layer without making anything soggy.
The best part? These jars are meal prep friendly, portable, and genuinely craveable. Not at all a sad desk lunch situation.
How to Assemble the Salmon Edamame and Black Rice Salad Jars
- Start with the dressing at the bottom, then layer in the following order: edamame, carrots, black rice, snap peas, sliced scallion, grilled salmon, and watercress. Shake before eating and dump into a shallow bowl for the ultimate lunch experience.
Want more salad jar recipes? Here are 10 more of my best!
Salmon and Black Rice Salad Jars with Sesame Ginger Dressing
2
servingsIngredients: Makes 2 (32 oz.) jars
1 cup (112 g) sliced red cabbage
2 tbsp (17 g) kosher salt
4 oz (114 g) sugar snap peas
1 cup (170 g) cooked edamame, room temperature or colder
1 large carrot, peeled and shredded or julienned
2/3 cup (123 g) cooked black rice, room temperature or colder
1 green onion, sliced
8 oz. (227 g) grilled salmon, room temperature or colder
2 cups (68 g) watercress (could sub any green, micro green or fresh herb you like)
- Sesame Ginger Dressing (makes approx. 1 cup [240 ml])
½-inch (1.3-cm) piece fresh ginger, peeled
2 tbsp (30 ml) honey
2 cloves garlic, peeled
6 tbsp (90 ml) plain rice vinegar (unsweetened)
3 tbsp (45 ml) soy sauce (or tamari, for gluten-free)
2 to 3 tbsp (30 to 45 ml) tahini
¼ cup (60 ml) extra virgin olive oil
1½ tbsp (23 ml) toasted sesame oil
Kosher salt
Freshly ground black pepper
Directions
- Start by making the Sesame Ginger Dressing. Grate the ginger and garlic (I use a Microplane grater) into a small bowl. Add the honey, rice vinegar, soy sauce, and tahini, and whisk to combine. Whisking continually, drizzle in the olive oil, then the toasted sesame oil. You can store it in the refrigerator for up to 4 days.
- In a large pot, bring 3 quarts (2.8 L) of water and 2 tablespoons (17 g) of kosher salt to a boil. Prepare an ice bath by filling a large bowl halfway with ice, then add enough water so the bowl is two-thirds full. Add the sugar snap peas to the boiling water and cook for 60 seconds. Using a spider strainer or something similar (a regular strainer will work, just not as well), remove the sugar snap peas from the boiling water and plunge into the ice bath.
- Remove the sugar snap peas from the ice water and place on a large platter lined with paper towels. Lightly dab the sugar snap peas dry (they don’t need to be bone dry; we just don’t want tons of moisture clinging to them), then cut into ½-inch (1.3-cm) pieces.
- Pour 3 tbsp (45 ml) of dressing into the bottom of each jar, then divide the ingredients between the two jars, layering in the following order: edamame, carrots, black rice, snap peas, sliced scallion, grilled salmon, and watercress. Place the lids on the jars and refrigerate for up to 3 days. Shake right before serving.
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Sarah Faris: The salad Whisperer
Sarah is a classically trained chef and Mom whose passion is spreading the gospel of salad. A native New Yorker, she now calls Miami, FL home.
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