About a week ago I decided that I want to make a huge diet change. While I have always considered myself to be a “healthy” eater, I have definitely been more concerned eating low fat and low calorie, versus natural or organic. I decided that in an effort to change that and begin focusing on consuming more of the latter, I headed to Whole Foods for some raw organic veggies so I could start my new efforts by concocting some home-made salads for lunch. Today’s salad is one that I made and am now obsessed with. A great trick to making this salad so easy was buying pre-chopped carrots and cabbage (I knew that by having as many veggies readily available as possible would lead to more veggies in the salad). Another great trick was adding in salsa (and I don’t mean the processed kind that comes in a jar!) I mean the kind that is fresh diced tomatoes, cilantro and peppers, which adds that kick a good salad needs. So here we go, my very own delicious recipe- fab for weekday lunch or served as a starter to your dinner. Enjoy!
Ingredients: (creates one salad)
- 2 cups of organic mesclun mix
- 1/2 cup of organic shredded cabbage
- 1/2 cup of organic diced carrots
- 1 tablespoon of fresh salsa
- 1 serving organic tofu
- 1 tablespoon (or handful) organic sprouts
- 2 tablespoons Avocado Vinaigrette Dressing
- salt & pepper to taste
Mix all of the vegetables together in a large bowl. Add Tofu and mash into the salad with a fork. Add dressing and toss! Place the salad in a serving bowl. Add sprouts, then sprinkle with salt & pepper. Eat up!