4 handfuls of greens of choice ( I used spinach & kale )
3 handfuls of arugula
1 cup rainbow radish sprouts
1/2 medium red onion, thinly sliced
1 tablespoon fresh thyme
1/4 cup sun dried tomatoes, chopped
1 1/2 - 2 cups of fresh cherry tomatoes, halved
*optional* 1/2 tablespoon sea beans, diced
Juice of 2 medium lemons
1/4 cup olive oil
4-5 fresh garlic cloves, grated
salt and black pepper to taste
1 tablespoon herbs de Provence seasoning
Optional *but highly recommended* toppings:
Baked Tofu Cubes
Miyoko's Vegan Mozzarella
Add all salad components to a large bowl, toss to combine. Set aside.
For dressing: Add all ingredients to a small/medium sized bowl and whisk to combine. Ensure that everything is well incorporated.
Add about 1-2 tablespoons of dressing to your prepared salad and massage to work in the dressing.
To Build Your Salad: Split the salad amongst 4-5 bowls/plates and top with your favorite ingredients + additional dressing. The salad was absolutely phenomenal with my recommended toppings...I say give those a try!