One of my favorite things to do for dinner before we had kids was to grab a bottle of wine, good bread and cheese and maybe prosciutto, a few veggies and fruit, and walk to the beach for a picnic on the sand with Jason. We find it pretty difficult to picnic at the beach on the sand with the kids. And, let's face it, there isn't much relaxing going on at meal times these days. Tables really help Ewan sit still to eat, and Isla currently needs a stroller if not a high chair, or my lap as a last resort.
Right now our favorite lunchtime picnic spot is at the Santa Barbara Museum of Natural History out back at a picnic table under the trees. It doesn't get much better than that place on a warm day.
I believe you could put about any kind of salad in a jar to keep it fresher for longer, just follow the common rule of placing the wettest, heaviest ingredients in first, and work yourself up to the greens being last. You can even pack a few of these for lunches for the week ahead of time, and they will keep nicely for 3-4 days. Just add things like cheese, eggs, and avocados the morning you plan to eat the salad. I also add anything crunchy just before eating. This is a great travel option for taking lunch to work.
This fit really well in a quart jar and was more than enough for two adults (and a very small toddler serving) for a main course for a light dinner alongside some bread and cheese. You could halve the recipe for a single serving or two side salads and place it in a pint jar.
Place ingredients into the jar in this order:
2/3 cup cooked quinoa
1/4 cup yogurt
2 tablespoons olive oil
zest and juice from half a lemon
---------mix above ingredients together before adding remaining ingredients--------
2/3 cup chickpeas
2 Persian cucumbers, chopped
1/2 bell pepper, chopped
~ 20 grape tomatoes
4-5 large red lettuce leaves, torn
salt and pepper taste
1/4 cup slivered almonds added just before serving
*Always be mindful of taking glass containers to places like the beach. A tall, skinny, plastic container would also work well.