I am not a glamorous cook. I am all about efficient and sustainable cooking - which means I cook once, eat three or four times, and I can put any leftovers together into a decent lunch.
The lettuce leaves were pre-washed so all I need to do is to grab a big handful and put on the plate. I add tomatoes, carrots, avocado and the carrot ginger dressing I made three days ago. Then I pull out the coconut curried butternut squash soup I made also three days ago. I have some cauliflower I need to use before it goes bad, so I steam it, throw it in the soup and turn it into a curry dish . Too bad I am out of brown rice! But that's it! Everything is home-made and it has taken me less than ten minutes to assemble my lunch - only because I cook in batches.
Tips to make the carrot ginger dressing - I use olive oil instead of grapeseed oil. Add a little mirin to the dressing to sweeten it and to take the bite off the ginger.