Green Salad with Tofu, Beets and Avocado

Ingredients

• Tofu200 g
• Spinach1/2 cup (15 g)
• Beets1 count (80 g)
• Avocado1/4 count (60 g)
• Almond Milk2 tablespoon (30 ml)
• Lemon Juice1 tablespoon (15 g)
• Mustard1 teaspoon (5 g)
• Arugula5 leaf (10 g)

Instructions

1. 1

   Step 1

   For this recipe you need cooked beets. Otherwise, boil it for 30 - 40 minutes.

2. 2

   Step 2

   You can also use only arugula or spinach.

3. 3

   Step 3

   Peel and slice the beet. Set aside a thick slice for the dressing.

4. 4

   Step 4

   Drain the tofu and dice. Set aside 1/4 of the tofu for the dressing.

5. 5

   Step 5

   Peel the avocado and slice.

6. 6

   Step 6

   In a bowl place arugula, spinach, avocado, 3/4 tofu and beets.

7. 7

   Step 7

   For the dressing: Process or blend the beet chunks until creamy. Mix with the almond milk, tofu, lemon juice and mustard. Season with salt and pepper.

8. 8

   Step 8

   Serve the salad fresh with the dressing.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Green Salad with Tofu, Beets and Avocado can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.