It's time to bust out your Spiralizer and make some zucchini noodles. If you don't have a Spiralizer, you can get similar results with a julienne peeler. This mason jar recipe from Inspiralized features tons of good-for-you green veggies and protein-packed quinoa for a filling, but still-light-enough-for-lunchtime meal.

Makes one serving.

Ingredients:

Dressing:
1/2 avocado
2 tbsp coconut milk
juice of 1/2 lime

Salad:
1/3 cup cooked quinoa
2 tsp minced cilantro
1.5 tsp coconut flakes
3 asparagus stalks, chopped into 1" pieces and boiled
1/4 cup green peas, boiled
1 medium zucchini, cut into noodles
2-3 scallion stalks, diced
1/4 cup cubed feta

Directions:

Use a food processor to thoroughly blend all ingredients for the dressing.

Combine the quinoa, cilantro and coconut flakes in a bowl.

Put the dressing at the bottom of your mason jar, followed by the zucchini noodles. Then add the quinoa, scallions, asparagus, peas and feta (in that order). Close the lid and refrigerate.

(Source: Inspiralized)

Green juice is touted for its purported skin-brightening capabilities. Get your glow on without resorting to a liquid diet with this green salad in a jar by Produce With Amy. It contains nutrient-dense ingredients like spinach and broccoli, along with zucchini, apples and cucumber for that satisfying crunch.

Ingredients:

Avocado Vinaigrette Dressing:
1/2 cup vinegar
1 cup fresh parsley
1 pitted and peeled avocado
1/4 cup extra virgin olive oil
1/4 cup water
1 large clove garlic
1 lemon (juice and zest)
Chives
Salt and pepper, to taste

Salad:
1 cucumber, thinly sliced
1 zucchini, thinly sliced
Capers
2 kiwis, peeled and sliced
2 apples, sliced
1/2 cup green grapes, halved
1/4 cup raw nuts
1 cup broccoli
Spinach

Directions:

Blend all vinaigrette ingredients together using a blender.

Add 2-3 tablespoons of vinaigrette to the bottom of each jar. Layer the rest of the ingredients in the following order: cucumber, zucchini, apples, capers, kiwi, grapes, nuts, broccoli, spinach. Seal and store in the refrigerator.

(Source: Produce With Amy)