Mixed Greens with Herb Vinaigrette


Mixed Greens with Herb Vinaigrette



Herb Vinaigrette

  • 3/4 C extra virgin olive oil
  • 1/4 C raw apple cider vinegar
  • 3 cloves garlic, peeled
  • 2 tbsp fresh lemon juice
  • 1 1/2 tsp sea salt
  • 1/2 bunch fresh Italian parsley or basil
  • 1/2 bunch fresh mint, leaves removed
  • 2/3 C coconut water
  • 1/3 C raw pine nuts or raw cashews

Crunchy Tofu

  • 1 package of organic sprouted firm tofu
  • Olive oil
  • Nutritional yeast
  • Sea salt
  • Black pepper


To make the vinaigrette, place all your ingredients in a blender and puree until smooth. Taste. Adjust seasoning with salt, black pepper, and/or a little honey.

Preheat oven to broil. Slice your tofu about 1/4″ thick. I usually do 3-4 slices per serving. Brush the top of the tofu with olive oil. Sprinkle with nutritional yeast, salt, and black pepper. Flip and repeat on the other side. Place under the broiler and cook until the top starts to turn a golden color. Flip the tofu over and cook on the other side until golden.

Remove from the oven and let cool before slicing into thin strips. Assemble your salad with whatever greens and vegetables you have on hand. Toss to coat with the herb vinaigrette and top with crunchy tofu. Serve immediately.

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