Beat the Back-To-School Blues With This Mason Jar Lunch

Ingredients:
Makes 2 mason jar salads
— 6 baby new potatoes

— 2 eggs

— 1 cup green beans

— 1 baby gem lettuce, sliced

— 6-8 grape tomatoes

— (1) 7-ounce can albacore tuna, drained

— 6-8 olives

— 4 radishes

— 4-6 anchovy fillets

for the dressing:
— 4 Tablespoons olive oil

— juice of half a lemon

— 1 small clove of garlic, peeled and minced

— pinch of salt

— pinch of ground black pepper

— small handful flat-leaf parsley, chopped

— 1 Tablespoon cider vinegar

— 1/2 teaspoon Dijon mustard

Instructions:

1. Prepare the ingredients that need cooking: Place the baby new potatoes in cold water, bring to a boil, then simmer for 15-20 minutes until tender. Drain and leave to cool. Place the eggs in cold water, bring to a boil and simmer for 10 minutes. Drain and leave to cool. Steam or boil the green beans for 5-8 minutes until tender. Drain and run under cold water until cold (this will help to keep them bright green).

2. Slice the potatoes into thick slices, then chop the eggs and tomatoes into quarters. Slice the lettuce. Cut the radishes into thin slices. Cut the green beans in half.

3. Mix together the dressing ingredients and put to one side.

4. Assemble the salads. Divide the dressing between two mason jars. Add the green beans, tomatoes, eggs, tuna, olives, radish slices and potatoes. Top with the lettuce leaves and a few anchovies. Place a lid on and place in the refrigerator (or serve immediately!).

Prepare the ingredients that need cooking: Place the baby new potatoes in cold water, bring to a boil, then simmer for 15-20 minutes until tender. Drain and leave to cool. Place the eggs in cold water, bring to a boil and simmer for 10 minutes. Drain and leave to cool. Steam or boil the green beans for 5-8 minutes until tender. Drain and run under cold water until cold (this will help to keep them bright green).

Slice the potatoes into thick slices, then chop the eggs and tomatoes into quarters. Slice the lettuce. Cut the radishes into thin slices. Cut the green beans in half.

Mix together the dressing ingredients and put to one side.

Now it’s time to assemble the salads. Divide the dressing between two mason jars. Add the green beans, tomatoes, eggs, tuna, olives, radish slices and potatoes. Top with the lettuce leaves and a few anchovies. Place a lid on and place in the refrigerator (or serve immediately!).

To serve, simply tip everything out into a bowl and enjoy!

Do you have a favorite mason jar meal or drink? Tweet us @BritandCo!