Weekly Lunch: Spinach Salad with Tofu, Avocado and Tangelo

Tangelo. Tangelo. Tangelo! What a fun word. I love fruit with weird names. Tangelos are a hybrid of tangerine and grapefruit, and they're one of my favorite citrus fruits.

I've been talking with LauraJayne about sugar detoxing this week, and I think it's time to take the plunge. I'm still working out the details of my plan, but basically I'm going to cut out all white sugars and wheat for a couple of weeks. I'll still use things like honey and brown rice syrup, but I'm going to try to get most of my sugars from fruits rather than added sweeteners. I've been having headaches lately (I rarely get headaches) and some digestive issues (sorry for TMI), so I am looking forward to experimenting with my diet and seeing if I notice any changes.

So, this week, while I research and prepare for this "detox," I am already cutting out sugary foods and eating simpler, healthy meals.

In this week's lunch:

• Baby spinach
• Red cabbage, thinly sliced
• Hard boiled egg
• Baked tofu (storebought)
• Avocado
• Tangelo slices
• Sesame seeds (both white and black)
• Rice wine vinegar and walnut oil

 

I love all of the contrasting flavors and textures in this salad! The fresh orange, crunchy cabbage, savory tofu and sesame seeds, and buttery avocado all come together really nicely.