For a light lunch, try this:
Micro greens, pecans, walnuts, almonds, etc and citrus dressing.
(Photo and recipe by Greg Kiger, What to Eat)
Organic baby arugula, baby kale, micro greens or variety of sprouts, chopped red cabbage, etc.
Any other greens or vegetables that are in season, especially locally grown
Pecans, almonds, walnuts
Equal parts lemon and fresh squeezed orange juice
1 Tbsp olive oil
Sea salt and fresh pepper
Mix with fork or whisk and drizzle over salad
Dump a very generous amount of greens on your plate. Add leftover chicken, fish or beef–or a bit of canned tuna if you wish for added protein.