Chef Christina Pirello
Apricot-Almond Salad
Category
Salad
Servings
2 servings
Prep Time
30 minutes
Cook Time
10 minutes
Author:
Chef Christina Pirello
Ingredients
-
4 ounces Silken Tofu
-
1 clove Organic Garlic, minced
-
¼ teaspoon Sea Salt
-
Filtered Water or Spring Water
-
1 cup Dried Apricots, soaked in warm water until soft (about 30 minutes)
-
1 Red Onion, diced
-
½ jar Fire Roasted Sweet Red Bell Peppers, seeded and diced
-
2 Organic Celery, diced
-
Dried Basil, generous pinch
-
1/3 cup Slivered Almonds, lightly toasted
-
Romaine Lettuce Leaves
Directions
Bring a small pot of water to a boil over medium heat. Add tofu and cook 5 minutes. Drain well.
Transfer tofu to a food processor or blender. Add the garlic and salt, and process until smooth, adding a small amount of water to achieve a creamy dressing. Spoon into a small bowl and allow to stand 15 minutes.
Dice softened apricots and gently fold into tofu dressing. Toss with onion, bell pepper, celery, basil, and almonds.
Serve on a bed of crisp romaine lettuce leaves.
Filed in:
Apricots,
Basil,
Dried Apricots,
Fire Roasted Sweet Red Bell Peppers,
Garlic,
Mori Nu Tofu,
Organic Celery,
Organic Garlic,
Organic Romaine Hearts,
Red Onion,
Romaine Lettuce,
Salad,
Tofu
