Radish-ing Summer Salad
The ingredients you use don't have to make sense, as long as they taste good together! This salad was a 'kitchen-sink' kind of deal, & even though there wasn't much thought behind this plant-based salad, it turned out delicious (& pretty enough to share)! It just goes to show that colourful, unrefined, local ingredients don't need much to shine.
Hope you guys enjoy this one!
serves 4, as a side
what you'll need:
1 package of baby kale, arugula & spinach mix
1/4 cup basil leaves
300g extra firm tofu, cut into cubes
1 cup mushrooms, sliced
1 tbsp. coconut oil
10-12 snap peas, sliced down the centre
6-8 radishes, thinly sliced
6-8 asparagus stalks, shaved or sliced thinly
1 avocado, thinly sliced
plant based cheese (I used coconut herb chao cheese)
Bring a cast iron skillet to medium high heat. Add the coconut oil along with tofu and mushrooms. Sauté for 5-7 minutes, until tender and lightly browned. Remove from the heat.
In a large salad bowl, arrange the greens & basil. Top with prepared mushrooms & tofu. Next, arrange the remaining vegetables & cheese, & drizzle with dressing.
Serve & enjoy!
1/4 cup walnut oil
2 tbsp. raw apple cider vinegar
zest from 1 lemon
2 tbsp. fresh lemon juice
1 tbsp. finely chopped toasted walnuts
1 tbsp. dijon mustard
salt & pepper, to taste
Add all the ingredients to a glass jar. Screw on the lid and shake to combine. Drizzle over the dressing & store leftovers in the refrigerator for up to a week.