This nutrient-dense salad creates an energizing lunch. The diverse array of flavors and textures are a delight to the taste buds! I often like to add some steamed cubed beets, which add even another dimension of color and flavor. Any dressing will work here, but the Lemon-Tahini Dressing below is especially luscious.
Preparation Note
The almonds need to be soaked in a bowl of water for 6 to 8 hours prior to making this salad. This is optional, otherwise just just dry raw almonds.
Ingredients
Salad
1 heads
green leaf lettuce
chopped
1 pounds
extra firm tofu
cubed and sautéed
1 cups
cherry tomatoes
halved
½ cups
raw almonds
soaked
1
avocados
cubed
2
carrots
grated
3
green onions
sliced
½ cups
alfalfa sprouts
(or broccoli sprouts)
Lemon-Tahini Dressing
¼ cups
sesame tahini
2 teaspoons
lemon zest
finely grated
¼ cups
freshly squeezed
lemon juice
2 tablespoons
filtered water
2 tablespoons
extra virgin olive oil
1 cloves
garlic
crushed
¼ teaspoons
sea salt
