The salad is vegan, gluten-free, and packed with protein, fiber, vitamins, and minerals. It’s the perfect salad for summer!
Here’s how amazing this salad is: after making and photographing it, I was so excited to share it with my fiancé once he got home from work.
Unfortunately every time I opened the fridge this gorgeous salad was STARING at me. For real you guys. STARING. And pretty much begging me to eat it.
So I did… every last bite. The fiancé got NOTHING. Poor thing. The salad was soooo good though that it will be gracing our fridge/lunches/dinners regularly, so don’t worry, he will get to have it soon!
Cost per serving: $1.36
Calories per serving: 163
Equipment you’ll need: small mixing bowl, large mixing bowl, spiralizer (or something to make zucchini into noodles with like a julienne peeler or mandolin slicer)
3 medium zucchini, spiralized
12 grape tomatoes, halved
1/2 block extra firm tofu, drained and cubed
salt and pepper, to tasteFor the dressing:
1/4 cup white distilled vinegar
7 drops Lakanto Liquid Monkfruit Sweetener (use discount code “Annie” for 20% off!)
1 tsp Dijon mustard
3 Tbsp water
1/2 tsp dried basil
1. Prepare salad dressing: combine all salad dressing ingredients in large mixing bowl, whisk with a fork, and set aside.
2. Combine all salad ingredients in large mixing bowl, add salad dressing, and mix well.Thank you for supporting the brands that I am passionate about, as your support helps me run this site and continue to create these recipes for y’all 🙂 This post contains affiliate links.