Preparation Time
7-minutes, serves 1


1 cup hearts of romaine, washed and chopped (or another leafy green, if preferred or you have available in your fridge)
¼ cup cherry tomatoes, halved
¼ cup cucumber, peeled and cut into thin rounds, or quartered
¼ avocado, peeled and pitted, and served as a whole or cut into ¼ inch-slices (optional)
5 walnuts, crumbled
½ cup plant-based protein: tofu*, tempeh*, seitan, hummus (store-bought, or see recipe on page TK), 1 hard-boiled egg, or a legume (canned in water and drained or prepared from dried)
White balsamic vinaigrette (see recipe on page TK) or tahini dressing (see recipe on page TK)
Sea salt and pepper to taste

* Tofu and tempeh should be sliced into rectangles and pan seared over medium to high heat with olive oil in a saucepan until golden on both sides, then cut into cubes, or in the case of tempeh, rectangles.


In a wide shallow bowl or a piece of Tupperware, place each ingredient side-by-side If eating immediately, drizzle the dressing over the salad and add salt and pepper to taste. If taking to work, pack the dressing in a separate container and wait until just prior to eating to dress the salad.