After pumpkin spice season and Thanksgiving, I don't know about you, but I need a salad. I'm not the type of person who flocks toward raw greens, especially during the Winter season, so it takes a special combo of flavors to satisfy me. But I don't have a lot of time in the a.m. to fuss over a packed lunch. What I love about this salad is it can be assembled the night before (save for the avocado and the dressing).
Everything about this salad is light and refreshing. Romaine and cabbage add crunch and color. The tofu, avocado, and dates help give this salad some sustenance, and the sunflower sprouts taste unmistakably like the seeds, so this salad becomes easy to nosh on. Allow these measurements to be rough estimates of what you'll need. Layer the ingredients in the order presented in a reusable container or mason jar and head to salad nirvana:
- 1 handful shredded romaine lettuce
- 1/4 cup shredded cabbage
- 1/4 cup sunflower sprouts
- 1/2 avocado
- 1/2 cup diced flavored tofu, like Wildwood Baked Savory Tofu [1], or whatever protein of your choice
- 2 dates (to munch on post-salad or diced and sprinkled over the salad)
- Salt and freshly ground pepper, to taste
- Salad dressing or olive oil and vinegar, optional