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Meatless California Cobb Strawberry Salad

DAIRY FREE & GLUTEN FREE MODIFICATIONS INCLUDED

VEGETARIAN OPTION

Serves 4

Lunch


Avocado dressing:

  • 2 large Avocados

  • 1 bunch Cilantro (to your liking)

  • 1 tablespoon Lemon juice

  • 1 tablespoon Red wine vinegar

  • 1 teaspoon Minced garlic

  • 1/2 teaspoon Salt

  • 1/2 cup oat milk

  • 1/2 cup bone broth


Salad:

  • 4-6 cups Romaine lettuce

  • 1 cup Strawberry

  • 1/2 cup Red onion

  • 16 oz tofu crumbles

  • 1 large Avocado

  • 1 cup Tomato





Directions


  1. To make the Dressing: Blend everything for the dressing together in a blender, until smooth. This dressing recipe makes about 1 cup of dressing, so there will be leftovers. Pour into a sealable container and store leftovers in the fridge for up to 2 weeks.

  2. To Make the Salad: Make a bed of lettuce on 2 plates. Layer each ingredient (1/2 cup tofu and strawberries, and 1/4 cup of the rest of each ingredient) in a row over each salad, (or just piled on top of the lettuce if you desire), and enjoy with 1/4 cup dressing.





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