A Shake-in-a-Jar Summer Salad – Perfect for the Camper and the Beach

You're at the camper's tiny counter, with no big cutting board and no room for a pile of bowls – but you still want something fresh for the grill. This is the salad you just shake together in a jar.

No utensils, no washing up, no stress.

Why the jar is camping's best trick

When your kitchen is a counter an arm's length wide, keep it simple. Everything goes in a jar with a lid: the vegetables, the oil, the vinegar and the salt.

Thanks to Abuelaz squeeze bottles you add just the right amount of oil and vinegar straight into the jar – no spills in the food bag, no oily bottle leaking in the heat.

Lid on, shake, done.

1. Put the cucumber, tomato and red onion in a jar with a lid.
2. Squeeze in the oil and vinegar straight from the bottles. Season.
3. Put the lid on and shake until combined.
4. Eat right away or keep it in the cool box until lunch.

Vary it with whatever you have

The beauty of the jar salad is that it loves improvisation. Add feta or chickpeas for a more filling lunch, tear in fresh basil or mint, or swap the tomato for bell pepper. The base – oil, vinegar and salt – stays the same whatever you find in the cool box.

Three staples you always have with you

A bottle of oil, a bottle of vinegar and a tub of salt take up almost no space and cover salad, grilling and everything in between. A compact format that's up for adventure.

Take the whole kitchen with you in the Starter Kit. Create. Share. Enjoy.