For the salad, use a variety of leafy greens (spinach, kale, arugula, etc), shredded purple cabbage (or bag of coleslaw), shaved Brussels sprouts, pickled beets, cherry tomato halves, thin cucumber ribbons, radish slices, sweet bell peppers, avocado chunks, quinoa or lentils, and your favorite protein rich beans (I used chickpeas this time).