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Burrito Salad in a Jar

The simple ingredients are layered in a jar so it looks great but also tastes amazing. Think of all the delicious things you find in a burrito but instead of wrapping it all up in a tortilla, you eat it like a salad. And I promise you, all the flavours of a burrito are still there.

Burrito Salad in a jar
Burrito salad in a Jar

Easy lunch idea: Make ahead salad in a jar

If you find yourself rushing in the mornings to head out the door, it can be easy to forget about lunch and find yourself buying lunch or skipping it all together. Salads in a jar are the ultimate time saver and ensure you have a nourishing meal to eat when hunger strikes. Make this burrito salad ahead of time and store in the fridge for 3-4 days.

If you’re looking for more simple salads for lunch, try my Midlife Nourish Bowl

Making the seasoned rice

The rice is cooked with stock cube, herbs and spices to give it flavour. Feel free to use other flavours like turmeric, garlic powder or cumin.

If you prefer, you can make plain rice or use leftover rice from your dinner the night before. The flavour in the other ingredients of the salad will ensure it’s still tasty. Another alternative is to use microwave rice. Ensure you cook it according to the directions and then let it cool.

Cook the rice ahead of time and let it cool before storing in the fridge. Once it’s cold, you can assemble your salad.

Meal prep tips

You can layer the ingredients in the jar ahead of time but I recommend leaving out the corn chips and storing them in a seperate container as they tend to go soft. Add them just before eating.

Adding some lemon juice to the mashed avocado will prevent browning.

Ensure all your ingredients are cold before assembling. Then put the lid on the jar and store in the fridge.

Burrito salad in a jar

Burrito salad in a jar

Yield: 2
Author: Rachael Cooper
Prep time: 10 MinCook time: 15 MinTotal time: 25 Min
This simple salad in a jar includes satisfying and delicious ingredients that go so well together. High in gut loving fibre, phytoestrogens and unsaturated fats.


Seasoned rice
  • 1/2 cup basmati rice
  • 1 cup water
  • 1/4 stock cube (chicken or vegetable)
  • 1/4 tsp dried oregano
  • 1/4 tsp paprika
  • 1/4 tsp ground coriander
Burrito salad
  • 1 cup seasoned rice (cooked as above) or use a packet of microwave instant rice
  • 1 ripe avocado, mashed. Add salt & pepper to taste if desired.
  • 1 small can (125g) black beans, drained and rinsed
  • 1/2 cup salsa
  • 2 tbsp grated cheese
  • Handful of plain corn chips, roughly crushed
  • Fresh coriander, to garnish


To prepare seasoned rice
  1. Place rice, water, stock and spices into a small pot. Cover and cook over medium heat until it starts to boil.
  2. Turn heat down and simmer until rice is just tender.
  3. Cover with lid and let sit for 10 minutes.
  4. Uncover and let cool.
To assemble to salad
  1. Use 2 medium sized, large mouthed jar and place 1/2 cup cooked rice at the bottom of each.
  2. Layer with beans, avocado, salsa and cheese.
  3. Top with crushed corn chips and garnish with coriander.


You can assemble the salad ahead of time and store in the fridge for 3-4 days for a quick lunch. Keep the corn chips separate and add before eating so they don’t go soft.

You can use leftover rice if you have it. If you are using microwave rice, ensure you cook it according to the directions then let it cool.

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