VEGAN SPINACH SALAD WITH AVOCADO RANCH AND CHICKPEA BACON
- Number of Servings: 2
Ingredients
For the Avocado Ranch1 ripe avocado3 garlic cloves, minced¼ cup chopped fresh parsley2 tbsp. chopped fresh chives¼ cup + 2 tbsp. unflavored soy or almond milk3 tbsp. lemon juice (about 1 lemon)1 tbsp. apple cider vinegar¼ tsp. onion powder¼ tsp. salt¼ tsp. pepperFor the Lemon Tofu (Optional)1 lb. extra firm tofu, drained and pressed at least 30 minutes½ tbsp. olive oil3 tbsp. lemon juice (about 1 lemon)dash saltdash pepperFor the Spinach Salads8 cups baby spinach1 batch bacon roasted chickpeas2 scallions, chopped
Make the Avocado Ranch
Place avocado in food processor or blender. Blend until smooth.
Add garlic, parsley and chives. Pulse a few times to blend.
Add milk, lemon juice, vinegar, onion powder, salt and pepper. Blend until smooth.Add a few dashes more of milk and blend again if the mixture seems too thick.
Make the Lemon Tofu
Cut tofu into ½ inch thick slabs.
Coat a large skillet with olive oil and place over medium-high heat. Arrange tofu slabs in a single layer. Cook about 5 minutes, until lightly browned on bottoms.
Flip and cook about 5 minutes on opposite sides, until lightly browned.
Drizzle lemon juice over tofu and cook about 1 minute, until liquid has evaporated.
Sprinkle with salt and pepper. Remove from heat.
Assemble the Spinach Salads
Divide spinach on plates. Top with tofu, bacon roasted chickpeas, scallions and avocado ranch.
Serving Size: 2
Number of Servings: 2
Recipe submitted by SparkPeople user MEZZOONAMISSION.
Place avocado in food processor or blender. Blend until smooth.
Add garlic, parsley and chives. Pulse a few times to blend.
Add milk, lemon juice, vinegar, onion powder, salt and pepper. Blend until smooth.Add a few dashes more of milk and blend again if the mixture seems too thick.
Make the Lemon Tofu
Cut tofu into ½ inch thick slabs.
Coat a large skillet with olive oil and place over medium-high heat. Arrange tofu slabs in a single layer. Cook about 5 minutes, until lightly browned on bottoms.
Flip and cook about 5 minutes on opposite sides, until lightly browned.
Drizzle lemon juice over tofu and cook about 1 minute, until liquid has evaporated.
Sprinkle with salt and pepper. Remove from heat.
Assemble the Spinach Salads
Divide spinach on plates. Top with tofu, bacon roasted chickpeas, scallions and avocado ranch.
Serving Size: 2
Number of Servings: 2
Recipe submitted by SparkPeople user MEZZOONAMISSION.
Nutritional Info Amount Per Serving
- Calories: 352.2
- Total Fat: 16.4 g
- Cholesterol: 0.0 mg
- Sodium: 410.3 mg
- Total Carbs: 42.7 g
- Dietary Fiber: 14.5 g
- Protein: 11.4 g
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