Vegetarian-Friendly Spinach Salad Sandwich

As you probably now by now, I’m a HUGE food prep advocate. Especially for week-day lunches. I’ve been on a meat-free lunch binge as of late and this week’s lunch is no exception.

Spinach Salad Sandwich

This week I prepared a large batch of spinach salad that I’ve been eating between toasted bread. This is a variation of Tara Stile’s recipe.

Spinach Salad Sauce

What you need: (makes one serving)

  • 3 TBSP hummus
  • Fresh Ginger, chopped (I used my garlic cutting method with the ginger)
  • 1/2 tsp curry powder
  • 1 TBSP lemon juice
  • 3/4 TBSP olive oil
  • 3/4 TBSP coconut oil, plus a tiny bit extra for sauteing veggies
  • a couple drops of hot sauce
  • 1/2 TBSP mustard
  • Handful of spinach
  • 1-2 mushrooms (i used baby bellas)

What you do:

  • Combine the hummus, ginger, curry powder, lemon juice, olive oil, coconut oil, hot sauce, and mustard together to make the creamy sauce. Set this aside. (Mine was a tad liquid-y, but since I was prepping this for later meals it turned out okay. It definitely solidified in the fridge.).
  • Chop the mushrooms and saute them until they are just slightly cooked. Add the spinach and cook until wilted.
  • Combine the sauteed veggies with the sauce.
  • If you’re making more than one serving, separate into small lunch containers to make grabbing-and-going during your week easier!

Spinach Salad

This is a delicious, no microwave meal to bring to the office. My office has a toaster, but dipping some crackers in this would be fantastic as well!

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