Lemon Vinaigrette & Protein Packed Salad

Fresh, filling and full of nutrient goodness – that’s how we like our salads! 💚

This one has fragrant fresh mint and basil along with protein rich tofu and chickpeas to really make this a hearty, satiating salad Meal, with a capital 'M'. We love this tart Lemon Vinaigrette that gives the whole dish a squeeze of summer freshness. This dressing keeps nicely in the fridge for up to 4 weeks and is also delicious drizzled on top of any grilled vegetables, roasted potatoes or cauliflower steaks! A great staple to keep on hand! 🍋💚

Ingredients

• 8 cups of garden greens or any tender lettuce
• 8 spears roasted or sautéed asparagus
• 1 watermelon radish, thinly sliced
• ⅓ cup cooked or canned chickpeas
• ½ block roasted tofu
• ¼ cup fresh mint, loosely chopped
• ¼ cup fresh basil, loosely chopped
• 2-3 tbsp Lemon Vinaigrette (recipe below!)
• ½ cup Rawcology Lemon Ginger with Camu Camu  Raw Crunch Granola
• Pink salt and cracked pepper

• Juice of 1 small lemon
• 1 tsp Dijon
• 1 tsp maple syrup
• 1 small clove garlic, finely minced
• ¼ cup olive oil
• Pinch pink salt
• Cracked pepper

Method

1. In a large mixing bowl, place greens, chickpeas, tofu, mint and basil. Add 1 tbsp of vinaigrette and toss to coat.
2. Place salad mix into a serving bowl and arrange radish, asparagus, and add 1-2 tbsp more of vinaigrette.
3. Season with pink salt, cracked pepper and some Lemon Ginger with Camu Camu Granola and enjoy!

1. Place all ingredients into a mason jar.
2. Secure the lid and shake vigorously.
3. Keeps for up to 1 month in the fridge.