Salads should never be boring or underwhelming. They should be satisfying, nourishing, filling, and dare I say…downright delicious.

This salad holds up well as a bonafide meal – excellent source of fiber, protein, vitamins K, A and C, and omega-3 fatty acids. The peppery arugula is tamed down by the sweetness of the cherries and plout, along with the creamy avocado and savory tofu. Cheers!


vegan, gluten-free, dairy-free
recipe by Jentry Lee Hull
yields 2 servings
  • 4 large handfuls arugula, rinsed and dried *
  • 1 cup fresh cherries, halved, pitted, stems removed
  • 1 pluot, pitted and sliced
  • 1 avocado, pitted and sliced
  • 4 Tbsp. sage vinaigrette, recipe below
  • 2 Tbsp. hemp hearts
  • Baked Garlic Ginger Sesame Tofu, thinly sliced (Recipe HERE)
  • salt and pepper, to taste
  • Prepare Baked Garlic Ginger Sesame Tofu ahead of time and let cool.
  • Wash and prepare all ingredients.
  • *Use a salad spinner to rinse and drain arugula, or wash and pat dry with a clean towel.
  • Toss with dressing.
  • Sprinkle with hemp hearts and top with sliced tofu.
  • Add salt and pepper to taste and enjoy.


vegan, gluten free, dairy free

Recipe by Jentry Lee Hull


  • ¾ cup apple cider vinegar
  • Juice from 1 Meyer lemon (use regular if you don’t have Meyer)
  • Juice from 1 orange
  • 1/3 cup olive oil
  • ½ cup Dijon mustard
  • ¼ cup water
  • 1 tsp. pink salt
  • 1 tsp. dried, ground sage
  • 1 tsp. garlic powder
  • 1 ½ Tbsp. maple syrup


  • In a small glass bowl, combine all ingredients and whisk together.
  • Adjust seasoning to taste.
  • Keep leftovers in an airtight container in the fridge.
Thrive on,
Coach Jentry