A Quick Vegan Salad to Pack For Lunch That Doesn't Suck

Between pumpkin spice season and Thanksgiving, I don't know about you, but I need a salad. I'm not the type of person who flocks toward raw greens, especially during the Winter season, so it takes a special combo of flavors to satisfy me. What I love about this salad is it can be assembled the night before (save for the avocado and the dressing). Plus, it's light and refreshing while having some flavor thanks to the sunflower sprouts. If you've never had sunflower sprouts, it's the one ingredient I encourage you to seek out. The greens have that same unmistakable taste as the seeds, so they are an easy green to nosh on.

Allow these measurements to be rough estimates of what you'll need. Layer the ingredients, in the order presented, in a reusable container or mason jar:

• 1 handful shredded romaine lettuce
• 1/4 cup shredded cabbage
• 1/4 cup sunflower sprouts
• 1/2 avocado
• 1/2 cup diced flavored tofu, like Wildwood Baked Savory Tofu, or whatever protein of your choice
• 2 dates
• Salt and freshly ground pepper, to taste
• Salad dressing or olive oil and vinegar, optional