So do you guys have a salad that turned you into a salad eater? Like the one salad that was so good you asked for seconds, and thirds, and totally changed the way you look at salads? For me, that happened with this salad. I remember the exact moment.
See, up until I consumed this particular salad, those green leafy bowls were just something I politely chowed through so I could get to something better. I would never choose to eat one and I certainly wouldn’t make a meal out of it. Shortly after I had Nolan, my mom made this salad, a recipe from her friend Anna. Perhaps it was postpartum hormones, perhaps it is just that good (yes), I just couldn’t get enough. I’ve made it at least a million times since then. I didn’t know what to call it, so in a creative blank I dubbed it “Yummy Salad” on the recipe card that has yet to be put back in the box.
I throw this together for lunch, dinner, really whatever excuse I can find to make it. There’re only a handful of ingredients and it comes together pretty quickly! Here’s how it goes:
First, chop your kale into medium pieces. Quickly run through the spinach with your knife too. My “baby” spinach was more like adolescent spinach. This salad is also super delicious if you can find baby kale in your food store!
Then slice the tomatoes and green onions. Add them to your salad bowl.
Toast the sliced almonds until golden brown.
Add the sesame seeds and carrot. I spiralized my carrot, but you can also julienne them. I’m kind of obsessed with spiralizing lately!
Combine all the ingredients in a bowl.
Finally, cook your tofu. I slice the tofu into 1/2 inch rectangles, then press the excess liquid out inside a clean dish towel. Just place the tofu inside the dish towel and press down with the palm of your hand. The tofu closest to you in the picture below shows you what it looks like post-pressing. Try to keep the rectangle in tact. I was a bit overzealous in the picture below! Eee!
Then cut them into cubes and saute them in 1 T. cooking oil (I used coconut oil) until golden brown.
In a dressing jar, combine the dressing ingredients and shake. Pour over the salad and toss.
- 2 cups kale, de-stemmed chopped
- 2 cups baby spinach, chopped (if desired)
- 2 green onions, chopped
- 1/3 cup almonds, sliced
- 1/2 cup grape tomatoes, halved
- 1 cup carrots, spiralized (about 2 large carrots)
- 1 T. sesame seeds
- 14 oz. extra firm tofu
- 6 T. extra virgin olive oil
- 3 T. soy sauce
- 3 T. rice vinegar
- 1 T. Splenda (or preferred sweetener)
- Combine first six ingredients in large salad bowl.
- In a separate jar, combine the olive oil, soy sauce, rice vinegar and sweetener. Shake to combine.
- Drizzle salad with dressing and toss.
Hope you this converts all you obligatory salad eaters into salad enthusiasts!!! Well, more or less. Enjoy!! xo