1. Assemble the salad in large mason jars (24-28 ounces) in order of layers listed from bottom of jar to top.
2. Save the dressing to the side until right before eating. When ready to eat, drizzle dressing on top, close the lid and shake. Eat from the jar or pour into a bowl and enjoy.
3. Make Ahead Tip – The salad can be made 2 days ahead (without dressing) and stored in the fridge.
4. Storage – To keep sliced produce fresh, add a splash of lemon juice or add sliced lemon to the salad jars! Place them either in-between ingredients or on top. Slice the avocado and add to chopped salad the same day or day before you’re eating the salad. This is to avoid browning.