So, if you’re like me, you’re kind of feeling like all you’ve been doing this week is eating. And eating a bit more.

Today’s lunch, then, is a salad that uses up a lot of the fresh vegetables that I’m sure were feeling ignored these last couple of days.

Ingredients (for 2 large servings):

About 3 – 4 cups of baby spinach

1 cup of mixed crunchy beans (I bought a bag of these fresh beans at a market the other day; this mix includes garbanzo and lentils and sprouts)

a handful of green pea shoots

2 peeled and chopped carrots

several green olives

5 small turnips, cut into wedges

1 small avocado, diced

1 handful Daiya mozarella-style shreds

2 tbs raisins

Method:

Um, toss? Yes, toss all ingredients together.

For the dressing, which was a bit of an experiment, I mixed together:

1 tbs tamari sauce

1 – 2 tbs olive oil

1 tbs good quality balsamic vinegar

1 tsp lemon juice

Enjoy!