Sugar free – Gluten free – Lactose free – Vegetarian – Vegan
Spinach, strawberry, blueberry, walnut and tofu salad
4
1
5 min
INGREDIENTS
- 8 strawberries
- 150 g spinach leaves
- 120 g blueberries
- 80 g walnuts
- 160 g firm tofu
Vinaigrette:
- 1 juiced orange
- 2 juiced limes
- 2 tablespoons tamari (gluten-free soy sauce)
- 4 tablespoons extra virgin olive oil
- 2 tablespoons agave syrup
ELABORATION
Wash and cut the strawberries into slices.
Wash and drain the spinach leaves well. Wash the blueberries.
Place a bed of spinach on plates.
Top with sliced strawberries and some blueberries.
Just before serving, place crumbled tofu and walnuts on top.
Mix the orange juice, lime, tamari, V.E. olive oil, and agave syrup and drizzle over the salad when serving.
