April 2, 2015
I actually went for a workout first, immediately followed by my go-to protein salad. Lentils and tofu are staples in my pantry and my fridge’s fruit/veggie compartment is always well stocked, so variations of this recipe find their way onto my table anywhere from 3-5 times a week. I finished it off with a tangy tahini dressing and sat down answering emails for the next four hours – pure bliss.
Protein Salad (serves one, but you can double or triple accordingly)
1/4 cup cooked lentils (I cook a big batch the beginning of the week and store in the fridge)
Handful of arugula
Handful of mixed greens
4 strawberries, sliced
Handful of cherry tomatoes
1/4 cup zucchini ribbons
Chopped red pepper
Smoked tofu – I buy mine at the weekend market down the street; try to find something that is as natural as possible.
Tangy Tahini Dressing
2 tbsp. olive oil
1 tbsp. tahini
2 tbsp. freshly squeezed lemon juice
2 tbsp. freshly squeezed orange juice
Salt and pepper to taste
1. Whisk dressing ingredients together and let sit while you assemble salad.
2. Rinse lentils, place in a medium sized pot, and cover with water. Add a bay leaf, bring to a boil, cover and let simmer until lentils are cooked but still have a bit of resistance to them. About 15 minutes.
3. Wash salad greens and spin to dry in a salad spinner. Chop all vegetables and begin to build your salad.