MIXED GREENS WITH HERB VINAIGRETTE

IMG_6019After a long week of relaxing and indulging my every whim, I arrived home from our vacation craving light, healthy food. My sister recently introduced me to this delicious and super healthy herb salad dressing that is packed with all sorts of wonderful things. Apple cider vinegar, coconut water, garlic, herbs and more, this vinaigrette looks creamy but tastes light and makes you feel so good after. Mix it with organic mixed greens and sprouted tofu or drizzle it over steamed vegetables. The possibilities for its combinations are endless so feel free to experiment and use whatever herbs you happen to have on hand at the time. Here is to a healthy week ahead!

IMG_6015HERB VINAIGRETTE

3/4 cup extra virgin olive oil

1/4 cup raw apple cider vinegar

3 cloves garlic, peeled

2 tablespoons fresh lemon juice

1 1/2 teaspoons sea salt

1/2 bunch fresh italian parsley or basil

1/2 bunch fresh mint, leaves removed

2/3 cup coconut water

1/3 cup raw pine nuts or raw cashews

Place all your ingredients in a blender and puree until smooth. Taste. Adjust seasoning with salt, black pepper, and/or a little honey. Mix with your greens of choice and enjoy!

IMG_6005CRUNCHY TOFU

1 package of organic sprouted firm tofu

olive oil

nutritional yeast

sea salt

black pepper

Preheat oven to broil. Slice your tofu about 1/4 inch thick. I usually do 3-4 slices per person. Brush the top of the tofu with olive oil. Sprinkle with nutritional yeast, salt, and black pepper. Flip and repeat on the other side. Place under the broiler and cook until the top starts to turn a golden color. Flip the tofu over and cook on the other side until golden. Remove from the oven and let cool before slicing into thin strips. IMG_6017

Assemble your salad with whatever greens and vegetables you have on hand. Toss to coat with the herb vinaigrette and top with crunchy tofu. Serve immediately.

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