Let a meal full of zippy flavor and filling protein find its way to your table tonight.

Every week we take a peek inside the lunches of the luckiest kids in Brooklyn. Read on, suppress your jealousy, and get a little brown bag inspiration. 

Today in Walker's and Addie's lunches, we have lots of crunch and aromatics plus a sweet-tangy dessert.

Tuna and bacon join garlic scapes, celery, radish, and basil in a salad, served on thin slices of brioche with homemade aioli and avocado slices. On the side, sugared strawberries are balanced with crème fraîche.

What's in your lunchbox?

It looks like both Amanda and Merrill are fans of lemon vinaigrette these days (A for her kids and M for weeknight meals with her husband -- Clara's still too small for such things). Here, Amanda explains how she actually prefers salads to sandwiches for Walker's and Addie's lunch:

"I'm trying to make my kids more all-in-one salads like this tuna couscous salad. They're easy for my kids to eat -- actually easier than a sandwich -- and you can pile in lots of good flavors. Here, I blended oil-packed tuna, Israeli couscous, haricots verts, olives, capers, sliced baby garlic, and a lemon vinaigrette. Then for some crunch, I packed a few carrot sticks. And for a treat, a slice of City Bakery's mammoth chocolate chip cookies."

What's in your lunchbox?

What's for lunch in the twins' lunchboxes today? Looks like a really good one!

The grain salad you see is couscous with citrus, thyme, and raisins -- a riff on this contest runner up from the first FOOD52 cookbook -- and it's topped with good-quality oil-packed tuna. A kale salad (looks like Lacinato) rounds out the meal, and for dessert it's chocolate cake. Specifically, it's the Community Pick Chocolate and Cabernet Sauvignon Italian Cake. It was made with pinot noir, but yes, the wine is cooked!

What's for lunch today? Anyone else have chocolate cake in their plans?