Not all salads are created equal. Our Spinach Pesto and Kale Chip Salad packs on the healthy greens in delicious layers, while adding texture and crunch with the likes of walnuts, mushrooms, avocado and tomato. It is a protein-packed, superfood delight that is sure to please the most discerning of salad connoisseurs.
2 cups Cheesy vegan kale chips
2 cups Watercress, rinsed and dried
2 cups Mache, rinsed and dried
225 g FirmTofu (approximately 1/2 brick), cubed
1/2 cup of Mushrooms, sliced
1/3 cup of Walnuts
1/4 cup Spinach pesto
1 Avocado, peeled, pitted and cubed
1 Tomato, diced
2 Tbsp Hemp hearts
1 tsp Olive oil
Prep Time: 40 minutes
Total Time: 1 hour
Prepare spinach pesto and cheesy vegan kale chips according to their recipes. Set aside. Fry tofu in olive oil on medium high heat until golden brown, about 5-10 minutes. Remove from heat and allow to cool. Combine watercress, mache, tofu, mushrooms, walnuts, avocado and tomato in a large bowl and toss. Add pesto and mix to coat salad. Sprinkle with hemp hearts. , and sprinkle with hemp hearts. Serve topped with kale chips.