Blueberry Crunch Chopped Salad
Healthy girl summer salads here we come!
Looking for a refreshing and healthy salad to enjoy this summer? Look no further than a vegan gluten-free high protein summer chopped salad! Packed with vibrant seasonal produce like fresh blueberries, crunchy almonds, and colorful purple cabbage, this salad is a feast for both the eyes and the taste buds. Not only will you be indulging in a burst of flavors, but you'll also feel great about nourishing your body with nutrient-rich ingredients.
By utilizing the best of the summer harvest, this salad embraces seasonal eating while promoting a sense of overall well-being. The combination of fresh blueberries, almonds, and purple cabbage not only adds a delightful crunch but also provides a wealth of antioxidants and vitamins. So, whether you're looking to cool down on a hot summer day or simply want to enjoy a nutritious and delicious meal, this vegan gluten-free blueberry crunch chopped salad is the perfect choice to satisfy your cravings while feeling great about your health.
This recipe is:
easy summer lunch
vegan
dairy free
gluten free
high protein (30g per salad!)
perfect appetizer
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Makes 4 salads:
The Goods:
For the tofu:
2 blocks tofu, drained, pressed, cubed
3 tbsp arrowroot or tapioca flour
2 tbsp olive oil
1 tsp salt
For the dressing:
1/4 cup olive oil
1 orange, juiced
1 lemon, juiced
1/4 cup white balsamic vinegar
1 tbsp maple syrup
1/2 shallot, minced
1/2 tsp salt
1/2 tsp pepper
For the salads:
2 packed cups arugula
2 packed cup spring mix
2 cans garbanzo beans, rinse and drained
2 cups chopped almonds
2 cups fresh blueberries
1/2 cup vegan feta, crumbled
1/2 cup dried blueberries
1/4 purple cabbage, shredded
1 cucumber, chopped
2 avocados, sliced
The Method:
Preheat oven to 425, or set air fryer for 400.
First step is to press the tofu for at least 10-15 minutes, then once pressed cut the tofu into small cubes size pieces. Add the tofu, tapioca flour, olive oil, salt into a large mixing bowl, and toss until all the tofu is semi coated.
If baking in the oven, bake on a baking sheet lined with parchment paper at 425 for 20-25 minutes until golden brown. If using an airfryer, airfry at 400 for 13-17 minutes or until golden brown.
As the tofu cooks, grab a mason jar with a lid and add all your dressing ingredients inside. Cap with lid and shake until everything is fully mixed. Set aside.
When all your ingredients are prepped and your tofu is cooked, it’s time to build the salads.
Grab a large mixing bowl, then add the arugula and spring mix first, and then top with garbanzo beans, almonds, blueberries (fresh & dried), feta, purple cabbage, cucumber, avocados slices. Stir with two large salads spoons until everything is fully mixed. When it’s time to serve, pour 3/4 of the dressing over the salad, and save the other 1/4 dressing for extra if needed.
Garnish each salad with a few cubes of cooked tofu, and enjoy immediately as the perfect summer lunch!
***If building mason jar salads, grab 4 (32oz) mason jars and distribute the dressing evenly, then add your avocados next to keep them soaking in the dressing, then veggies, tofu, and end with the greens. Cap with a lid and store in the fridge for 3-5 days.
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