Green Goddess Salmon & Broccoli Mason Jar Salad

Looking for the perfect grab-and-go KetoFLEX 12/3 meal? This vibrant mason jar salad layers wild salmon, crisp broccoli, crunchy garden vegetables, and a creamy herb-packed Green Goddess dressing into one fresh, satisfying meal. It’s nutrient-dense, make-ahead friendly, and perfect for picnics, beach days, road trips, or a nourishing lunch at the office. You can watch Chef Tsipi Kaplan make this recipe below.

Even better, Trifecta makes it easy. New subscribers receive 50% off their first order with the code APOLLO50.

Green Goddess Salmon & Broccoli Mason Jar Salad

YIELD: 1 large serving

TIPS:

• Make sure the salmon and broccoli are fully cooled before building the jar to keep the greens crisp
• Dressing goes on the bottom, and arugula stays on top to prevent sogginess
• Add pepitas just before serving so they stay crunchy
• Dressing keeps up to 2 days refrigerated
• Use an immersion blender, bullet blender, or small food processor for the smoothest dressing

INGREDIENTS for the Salad:

• 4–5 oz salmon fillet
• 1 tbsp high polyphenol extra virgin olive oil (EVOO)
• ¼ tsp salt
• ¼ tsp black pepper
• 2 cups broccoli florets, steamed and cooled
  1 cup fennel bulb, thinly sliced
  1 small Persian cucumber, sliced
  ½ cup cherry tomatoes, halved
  2 cups arugula
  3 tbsp pepitas, toasted

INGREDIENTS for the Green Goddess Dressing:

• 3 tbsp avocado (about 45 g)
• 2 tbsp fresh basil leaves
• 2 tbsp fresh parsley leaves
• 2 tbsp fresh dill leaves
• 2.5 tbsp high polyphenol extra virgin olive oil (EVOO)
• 1.5 tbsp tahini paste
• 2 tbsp fresh lemon juice
• 1 small garlic clove
• Water, as needed to loosen
• Salt and pepper to taste

DIRECTIONS:

1. Preheat the oven to 400°F.
2. Place the salmon on a parchment-lined baking sheet. Drizzle with EVOO and season with salt and pepper.
3. Roast for 10–12 minutes, until just cooked through and flaky. Let cool completely, then break into large chunks. (Alternatively, you can use Trifecta’s pre-cooked meal prep salmon filets.)
4. Steam the broccoli for 4–5 minutes, until tender but still bright green. Let cool completely. (You can also use Trifecta’s meal prep with pre-cooked broccoli.)
5. To make the dressing, add the avocado, basil, parsley, dill, tahini, lemon juice, garlic, and EVOO to a blender.
6. Blend until completely smooth. Add water, 1 tbsp at a time, until the dressing is loose and pourable. Season with salt and pepper.
7. Pour ¼ cup dressing into the bottom of a half-gallon mason jar. Reserve the remaining dressing for serving.
8. Layer in the following order: fennel, cucumber, broccoli, cherry tomatoes, salmon, then arugula as the final layer. Do not pack down the greens.
9. Seal and refrigerate until ready to serve.
10. When ready to eat, top with pepitas. Shake gently or pour into a large bowl. Drizzle with additional dressing if desired and toss lightly.

Watch Tsipi Make the Recipe Here: