Plant-Based Rainbow Salad Bowl
Ingredients
- tofu
- approximately 1/2 tablespoon coconut aminos
- asparagus
- lime juice
- spring mix greens
- grapes
- avocado
- salsa (optional)
- hemp seeds
Preparation
Slice tofu into medium thin slices and pan fry in a non-stick skillet for 4-5 minutes on medium heat, add approximately 1/2 tablespoon coconut aminos before carefully flipping and frying for another 4-5 minutes, then set aside.
Wash asparagus and cut off the stringy bottom part, squeeze some lime juice over it, add to the pan, and gently sauté for a couple of minutes.
Assemble everything over a bed of greens such as spring mix, squeeze more lime juice over the greens, add grapes, avocado, and your choice of salsa, sprinkle some hemp seeds over it, and enjoy.
