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.