This salad does well in a packed lunch — just add the pine nuts and avocado last and squeeze some lemon on the avocado to keep it from browning. Consider serving topped with some grilled slices of halloumi, shaved ricotta salata or, for a fattoush touch, toasted or fried triangles of leftover pita. Excerpted from The Greenhouse Cookbook: Plant-Based Eating and DIY Juicing by Emma Knight with Hana James, Deeva Green and Lee Reitelman. Photography by Elena Mari and Nathan Legiehn. Copyright © 2017 by Greenhouse Juice Company. Published by Penguin, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the publisher. All rights reserved.