A square meal.
4 cups chopped kale
1 Avocado (Diced)
½ cup cooked quinoa
½ cup cranberries
½ cup chopped pecans
¼ cup crumbled goat cheese
Lemon vinaigrette dressing:
1/2 teaspoon finely grated lemon zest
2 tablespoons freshly squeezed lemon juice
1 teaspoon sugar
1/2 teaspoon Dijon mustard
1/4 teaspoon fine sea salt, or to taste
3 to 4 tablespoons extra-virgin olive oil
Freshly ground black pepper to taste
Lemon vinaigrette preparation:
Step 1: In a small bowl, whisk together the lemon zest, lemon juice, sugar, mustard, and fine sea salt, whisking until the sugar and salt are dissolved. Slowly add 3 tablespoons of the oil, whisking constantly until the dressing is well blended. Season with fine sea salt and freshly ground black pepper. If desired, whisk in the remaining oil in a slow stream, whisking constantly. Top: Vinagrette can be prepared ahead and cooled in a fridge.
Step2 :Assemble salad, putting kale in base and rest of ingredients on top, pour dressing on top of salad and gently toss to mix.
Serve with your Colorful mix Maika veggie burgers!
Enjoy the colorful mix with artisanal fresh spread.
1 pound firm tofu
1 stalk celery, chopped
1 green onion, chopped
1/2 cup vegan mayonnaise
2 tablespoons soy sauce
1 tablespoon lemon juice
Drain the block of tofu, Squeeze out any moisture by hand, then wrap in paper towels, and squeeze again. Crumble into a medium bowl. In a blender, Add all ingredients together and blend for a few seconds until well blended.
SUGGESTED TOPPINGS: Avocado slices, lettuce, onions, alfalfa sprouts. We recommend to toast the bun of your choice!