I just made myself a super healthy lunch. It took less than ten minutes to throw together, which saved me, since I’ve been working away all morning and was starving. I’m happy I had already prepped a few veggies yesterday, and I had some hummus on-hand. If you don’t make your own, there are a variety of tasty ones at the market. The dressing was a breeze as well, and the entire dish is vegan. The best part about this salad is you can use pretty much whatever veggies you have in the house.

My Ingredients:

Salad
2 cups greens (arugula, spinach, baby kale, etc.)
Handful broccoli florets, steamed
Handful Brussels sprouts, sauteed
6 heirloom cherry tomatoes, halved
10 Castelvetrano olives, halved
½ cup hummus (I chose spicy pepper & garlic)
1 Tbsp pine nuts
1 tsp Meyer lemon olive oil

Dressing
2 oz. plain almond yogurt
½ tsp olive oil
1 Tbsp. chopped cilantro
½ lime, juiced
Salt to taste

Instructions:
Place all the ingredients for the dressing into a blender (I use my Magic Bullet), and blend until incorporated.

Layer the salad with the greens, broccoli, Brussels sprouts and tomatoes. Top with hummus of choice, olives and pine nuts.

Drizzle dressing over salad. Enjoy!