Crisp Sesame Spring Salad.

Crisp Sesame Spring Salad
Prep time
Total time
Serves: 2-4
  • 1 bunch asparagus, ends removed and chopped into bit-size pieces
  • 1 (4 oz) package of sprouted tofu
  • ½ cup Brussels sprouts, cut into quarters
  • ¼ cup almonds, chopped
  • 2 tangerines, peeled and segmented
  • 1 head of lettuce, chopped
  • 1 tomato, chopped
  • 2 green onions, chopped
  • 1 avocado, chopped
  • 1 tsp. toasted sesame seed oil
  • Tamari
  • Coconut Oil
  • half a lemon, juiced
  • ½ tsp. lemon zest
  • ¼ cup rice vinegar
  • 2 Tbsp. toasted sesame seed oil
  • 1-2 pinches sea salt
  1. Turn oven to broil.
  2. Cut tofu in half and press it with a tofu press or paper towels to get the extra water out. Cut tofu into small cubes and toss in a little bit of tamari. Let it absorb as much of it as possible.
  3. Place on a lightly oiled baking sheet and bake for 5 minutes. Remove and let sit for 1 minute. Flip and broil on the other side for 5 more minutes.
  4. While tofu is cooking, place Brussels sprouts and asparagus in a large frying pan, add a little water and turn to high - this is to lightly steam the vegetables.
  5. Once water has steamed away, about 3 minutes, add sesame oil and a dash of tamari and start to sauté Brussels sprouts and asparagus.
  6. Continue cooking until soft, about 6- 8 minutes, if you need more oil add coconut oil.
  7. Next, add all of your raw fruits and vegetables to a large bowl, including almonds.
  8. Once tofu, Brussels sprouts and asparagus are done, add those to the salad bowl.
  9. Make dressing by whisking all ingredients together.
  10. Pour dressing over salad when ready to serve.


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