My lunches are often some variety of leftovers plus something new.
Today, I made a salad with the last handful of spinach, a ¼ of an avocado, a ¼ of a large cucumber, a small piece of smoked tofu topped with balsamic vinegar crème (I learned about this stuff during my travels in Greece). It is basically a thickened balsamic vinegar. Store bought versions have some preservatives and thickeners, but a cleaner variation of it can be made by cooking down balsamic vinegar to about 1/3 its original volume. Then paired that with a big bowl of steamed cauliflower with curried vegannaise dip.