Kollektive Eats: Quick Lunch Salad with Hummus

Sometimes I crave a salad for lunch.  When I do I make my “Whatever I have in my Fridge” with Hummus salad.  It only takes 20 minutes to make, is flavourful & healthy, so you can have a burger for dinner if you feel like indulging.

thekollektive_kollektiveeats_recipe_quicklunchsalad_02To make this salad all you need are 3 vegetables & some hummus. I recommend a leafy green such as spinach, tomatoes & mushrooms.  You can add other vegetables if you have them.

Why Hummus ? 

I have dairy allergies & find most store-bought dressing brands have some sort of milk ingredient in them.  Hummus is a great substitute & you can get some fun flavours.


Step 1: Wash your vegetables & let them sit to dry.

Step 2: Heat some coconut oil on a frying pan on medium heat & throw in the mushrooms. Fry them until they are golden brown.  About 10 – 15 minutes, depending on your stove. Set the mushrooms aside to cool.

Optional:  If you have it, add a sauce to the vegetables for some creaminess. When I made this I had some leftover vegetable sauce that I made when I roasted a chicken. I added it to the mushrooms & fried then for about 5 minutes, long enough to heat up the sauce.

Step 4: Chop your Spinach (or other leafy green),  cherry tomatoes & build your salad.

I like to add the greens first, followed by cherry tomatoes which I season with salt & pepper, then two spoonfuls of Hummus & lastly  the fried mushrooms on top.  Mix it all up & your salad is ready to eat!


Voila!  Salad is done 

Lunch To-Go:

You can also make this as a take-away lunch by packing the ingredients separately.  In one container, place the chopped cherry tomatoes on the bottom & spinach on top, so the juice of the tomatoes don’t make the leafy green soggy.  Pack the mushrooms & hummus in their own containers.   Once you get to work, heat up the mushrooms & then mix them with your salad  & hummus right before you ready to eat.

Ingredients I used:

  • Spinach,  already pre-soaked so it was soft
  • Cherry Tomatoes
  • Mushrooms
  • Salt & Pepper
  • Optional – Homemade Vegetable sauce that I had left over from a chicken I roasted
  • Hummus


  • Onions:  You can fry the mushrooms with Onions for an added flavour, or add chopped raw onions to the salad.
  • Peppers:  Also great to add to a salad for colour & crunch. You can also fry the peppers with the mushrooms if they are not as fresh.
  • Regular Tomatoes: Just chop them into small cubes so the juice is released.
  • Rice:  If you need more of a filler then add rice to this.  I usually heat the rice before adding it to the salad.

Estimated Cooking Time: 20 minutes


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s