I love having a salad for lunch. Contrary to the popular idea, salads are not “just vegetables.” This salad is a powerhouse of nutrition, containing protein, zinc, fiber, iron, magnesium, vitamins A, C, K ,folic acid and more.
If you are missing an ingredient, don’t stress it. The salad turns out just fine without the celery or the beets or even the pumpkin seeds. Tomatoes are an interesting substitute for carrots and basil works instead of parsley.
Pumpkin Seeds and Tofu Salad
By April 8, 2011Published:
- Yield: 3-4 Servings
I love having a salad for lunch. Contrary to the popular idea, salads are not "just vegetables." This salad is a powerhouse of …
- 2 cups Mixed greens or arugula
- 3/4 cup Shredded carrots
- 1/2 cup Beets raw and grated
- 1 large Cucumber sliced
- 2 stalks Celery diced
- 1/4 cup Shallots diced
- 1/4 cup Parsley diced
- 1 medium Avocado sliced
- 1 can Chickpeas drained
- 1 cup Roasted pumpkin seeds
- 1 cup Tofu or cooked chicken cubed
- Extra virgin olive oil to taste
- Salt and pepper to taste
- Lemon juice optional; to taste
- Mix all of the vegetables, except for the beets and the avocado (avocado is, technically, a fruit.) Arrange avocado slices on top and sprinkle them with lemon juice, if using it. Arrange the grated beets on top (beets tend to color other veggies red, so it's not a visually appealing idea to mix them in.) Put the tofu or the chicken on top of the beets. Put the chickpeas on top (be creative with how you arrange them.) Sprinkle with pumpkin seeds. Put the olive oil and the salt/pepper in. Lunch is ready!