Description
Swiss chard abundance salad packed with superfoods and an easy oil-free orange tahini dressing. Perfect for meal prep and workweek lunches.
Ingredients
Swiss Chard Abundance Salad
- 4 cups lacinato kale, shredded
- 4 cups green swiss chard, shredded
- 1 cup purple cabbage, shredded
- 1 cup carrots, shredded
- 1/2 cup fresh blueberries
- 1/2 cup chickpeas, drained and rinsed
- 1 avocado, sliced
- 1/4 cup slivered almonds
- 2 TBSP sunflower seeds, unsalted
- 2 TBSP hemp hearts
- 1 15 oz. package extra-firm tofu. sliced and pan-fried
Easy Orange Tahini
- 4 TBSP runny tahini
- juice from 1 orange, squeezed
- 1/2 lemon, squeezed
- 2–4 TBSP filtered water + more as needed
- pinch of Himalayan sea salt
- pinch of black pepper
Instructions
- Prepare the tofu in advance. Add a little avocado oil to a skillet over medium heat and add the sliced extra firm tofu. Cook the tofu for 5-6 minutes on each side, until it’s golden brown. Chop roughly with a spatula and season with Himalayan sea salt and black pepper. Refrigerate until ready for use.
- Mix together the dressing by adding all ingredients to a large bowl and whisking to combine, adding more filtered water as needed to reach desired consistency. Refrigerate until ready for use.
- In a large bowl, combine the shredded kale and shredded green chard to make the salad base.
- Top the bowl with shredded carrots, blueberries, chickpeas, and avocado.
- Garnish with slivered almonds, sunflower seeds, and hemp hearts.
- Add the pan-fried tofu on top and drizzle with oil-free orange tahini dressing and enjoy immediately.
- Store leftover ingredients in separate airtight containers in the refrigerator and reassemble before serving.
Notes
Recipe heavily adapted from the Tone It Up Nutrition Plan
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Salad
- Method: Stovetop
- Cuisine: Vegan, Oil-Free, Gluten-Free, Grain-Free