Ingredients
- 4-5 cups baby romaine or arugula or any other soft leafy green
- ? cup toasted baby pumpkin seeds (also called pepitas)
- ½ – 1 whole avocado, skin removed and sliced
- 3 oz super firm tofu, cut into small cubes
- Tahini Dressing (recipe to follow)
- salt + pepper, to taste
Directions
-
- Add 1 Tbsp of tahini dressing to each bowl of salad.
- In a large bowl combine all of the ingredients, except for the tahini dressing and the salt and pepper.
- Salt and pepper your salad, to taste, if it needs it.
-
Dressing Ingredients:
- ¼ cup roasted or raw tahini
- ¼ cup fresh lemon juice
- 2 Tbsp olive oil
- ¼ tsp sea salt
- 1 Tbsp umeboshi plum vinegar {you can sub for rice vinegar or apple cider vinegar}
Dressing Directions:
- In a high speed blender, combine all of the above ingredients.
- Blend away on high until everything is very thoroughly mixed and a creamy white color.
Store in airtight container in the refrigerator. Should last almost 2 weeks.