Lunchtime Salad

I barely ever show you what I eat at lunchtime. (I know this is a serious blank spot in your life, not knowing what I eat for lunch.) Well, let me show you!


Lunchtime Salad

(Serves 2)


For the salad:

One cup cooked french lentils
One tub cubed, baked tofu (See Note)
Four cups bite-sized kale leaves, raw
Four cups baby spinach, raw
One cup chopped or sliced raw mushrooms, any variety
One-quarter cup chopped red onion
One-quarter cup dried cranberries or raisins
One-quarter cup sunflower seeds
One half or one whole sliced avocado, optional

For the dressing:

Three tablespoons apple cider vinegar
Three tablespoons tamari or soy sauce
One tablespoon sesame oil
One clove garlic, minced
One-half tablespoon grated, fresh ginger
One tablespoon brown sugar
Pinch of cayenne
Fresh ground black pepper to taste
One-half teaspoon sesame seeds
Two or three chopped scallions
One teaspoon prepared dijon mustard

Note: Place all the dressing ingredients in a lidded jar except the scallions and the mustard. Close the jar and shake the contents to combine. Place the cubed tofu in a small baking pan and cover the tofu with HALF the dressing. Place the tofu into a 350 degree oven for 30 minutes. Add the scallions and the mustard to the dressing jar and shake again to combine. Use this remaining half to dress the salad (below).


  1. Place the kale, spinach and lentils in a large bowl and toss with the dressing until the lentils are evenly disbursed.
  2. Add the baked tofu, mushrooms, onion, cranberries, avocado (if using) and toss some more. Sprinkle the sesame seeds on top.


I hope you’re satisfied.

I am.

13 thoughts on “Lunchtime Salad

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