This is such a fun salad that includes a variety of greens and beans! We had a
Fantastic time collaborating on this salad to bring a delicious southwest flare!
Ingredients
Salad base:
4 cups chopped kale
2 cups spinach
1 cup arugula
1⁄2 can black beans, drained and rinsed
1⁄2 can pinto beans, drained and rinsed
1⁄2 can red kidney beans, drained and rinsed
1 cup corn
Seasoned Tofu:
1 block of organic firm tofu, drained and pressed
1-2 teaspoons of each of:
southwest seasoning
taco seasoning
chili lime seasoning
Dressing:
✓ 1⁄4 cup salsa verde
✓ 2 avocados
✓ 1 cup silken tofu or vegan yogurt
✓ 1 cup cilantro, can include stems
✓ 1⁄2 - 1 cup filtered water
✓ 4 tablespoons lime juice
✓ 2 teaspoons garlic powder
✓ 2 teaspoons ground cumin
✓ 2 teaspoons ground coriander
Toppings:
Papitas
Tortilla strips
Instructions
Drain and press the tofu. Cut into 1⁄2 inch squares and place in a bowl. In a separate bowl mix the tofu seasonings and then sprinkle on the tofu while stirring. Place on a baking sheet and roast in the oven at 410’ F for about 15 -25 minutes, until desired crispiness on the outside. (make sure to watch it so it does not burn)
In a large bowl, add the salad base ingredients and mix up.
In a high speed blender, add all of the dressing ingredients (except only 1⁄2 cup of water) and blend. You may need to add all of the water depending on how thick you want your dressing. Blend up until nice and smooth.
Add the baked seasoned tofu to the big bowl with the salad base and mix up. Dish out the salad into a serving bowl and then drizzle the dressing on top. You can sprinkle some papitas and tortilla strips on top too!
