Preparation Time
7-minutes, serves 1


  • 1 Heart of Romaine, chopped (or another leafy green if preferred or you have available in your fridge)
  • 5 cherry tomatoes, halved
  • 1/4 cucumber, peeled and cut into rounds and then quarters (can also be left as thin rounds)
  • 1/4 avocado, peeled and served as a whole or cut into 1/4 inch-slices (optional and not recommended to take to work)
  • 5 walnuts, crumbled by hand
  • Any other vegetables in your fridge you want to make use of
  • 1/4 cup plant-based protein: tofu*, tempeh*, hummus,** or 1 hard-boiled egg, or a legume (canned in water and drained is suitable as are made from scratch)
  • *note 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 bacon-like bits
  • **see hummus recipe under recipes
  • White balsamic vinaigrette or tahini dressing
  • Salt and pepper to taste




  1. Place individual piles of each vegetable and the protein on plate like wheel spokes, or if using an oval or rectangular plate, plate in distinct rows.
  2. Dress the salad
  3. Salt and pepper to taste
  4. Serve