This delicious Strawberry Spinach Salad is made with vegan queso blanco (white cheese) and balsamic vinaigrette. Christmas in New Zealand means lots of fresh and juicy berries! Who doesn't love them! I love using fruit in my salads. They add so much flavour and excitement, even to a very simple salad. I serve this salad with my lentil loaf and roasted potatoes. - recipes in my previous reels!
🍽 Serves 3-4
🕘 15 minutes
Ingredients
1 handful of chopped lettuce
2 handfuls of spinach
1 avocado (sliced)
1 small cucumber (cut into quarter slices)
1 cup strawberries (cut into quarters)
1 cup mandarins
1/4 cup sliced almonds
1/2 block of firm tofu
1 tsp apple cider vinegar
1 tsp plant-based yogurt (neutral)
Pinch of salt
Balsamic vinaigrette:
3 Tbsp balsamic vinegar
2 Tbsp hemp oil
1 Tbsp maple syrup
Pinch of salt and pepper
Instructions
Press the tofu and prepare all the ingredients - peel, wash, chop.
To make the cheese: crumble the tofu into small pieces (see video) and in a small bowl, combine the tofu with apple cider vinegar and a pinch of salt. Set aside.
To make the vinaigrette: In a small bowl mix well: balsamic vinegar, yogurt, hemp oil, maple syrup, salt and pepper.
In a large bowl, place lettuce, spinach, mandarins, avocado, cucumber, strawberries, crumbs of tofu and sliced avocado.
Pour the vinaigrette over the bowl.
Enjoy!
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