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
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1 clove Organic Garlic, minced
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¼ teaspoon Sea Salt
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Filtered Water or Spring Water
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1 cup Dried Apricots, soaked in warm water until soft (about 30 minutes)
-
1 Red Onion, diced
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½ jar Fire Roasted Sweet Red Bell Peppers, seeded and diced
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2 Organic Celery, diced
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Dried Basil, generous pinch
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1/3 cup Slivered Almonds, lightly toasted
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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.