London Vegan Bird Food: Salad of the Day

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For my first post of BEDA (Blog Every Day in August), I thought I would include a quick and easy salad ‘recipe’ that is my current favourite.  Here are the Ingredients:

Quinoa

Spinach

Purple Cabbage

Red Pepper

Cucumber

Broccoli

Avocado

Marinated Tofu (I used Cauldron)

Dressing:

1 Tbsp Balsamic Vinegar

1/2 Tbsp Olive Oil

1/2 Tsp Mustard

Squeeze of Agave Nectar.

I am super into Food Prep at the moment so I had most of the ingredients already chopped and in sandwich bags which meant I could just throw this together.  I also cook a batch of Quinoa at the beginning of the week to last me about 5 days.  I cooked the Tofu for about 5 minutes in some coconut oil and added to the top of the salad.  I also love to sprinkle on seeds (Hemp, Sunflower and Pumpkin) and add some almonds for extra crunch.

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Let me know your favourite vegan salads and dressings for these lovely summer days we’re having.

Thanks for reading.

London Vegan Bird

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