Avocado corn salad with lime almond dressing
PREP TIME: 15 MINS
TOTAL TIME: 15 MINS

This salad is loaded up with all amazing flavors and textures. A sweet and tangy maple lime almond dressing tops of roasted corn, chickpeas, cream avocado, tofu feta, red onion, cucumber, and greens. Perfect for
warm Summer evenings and picnics in the park.

FOR THE LIME ALMOND DRESSING
3 tbsp almond butter (45 g) (any nut butter)
3 tbsp water
2 tbsp fresh lime juice (lemon)
1 tbsp red wine vinegar (apple vinegar)
2 tbsp pure maple syrup
1/2 tsp sea salt
1/2 tsp garlic powder

FOR THE TOFU FETA
1 package firm or extra-firm tofu, pressed for at least 30 minutes
1/4 cup each water, fresh lemon juice, and apple cider vinegar
1 tbsp dried oregano
1 tbsp nutritional yeast
1 1/2 tsp sea salt
1 tsp garlic powder
FOR THE SALAD (PER SERVING)
1/4 of an avocado, diced
1/4 cup minced red onion
1/3 of a cucumber, diced
1/2 cup chickpeas
1/2 cup corn (roast with a pinch of chili powder and pepper) big handful of
mixed field greens, spinach, or arugula
INSTRUCTIONS
1. To make the dressing, whisk all the ingredients together until smooth and creamy.
2. To make the tofu feta, crumble the tofu in a shallow container, add the rest of the ingredients, shake well to combine then let sit for a few
hours up to 5 days.
3. To make the roasted corn, turn your oven on to broil (500 F) then place the corn on a baking tray and sprinkle with a little chili powder, salt, and pepper. Place the tray in the oven close to the top and roast for 5-10 minutes until starting to brown.
4. To assemble the salad, start with the greens then add the chopped cucumber, chickpeas, roasted corn, diced red onion, avocado, tofu feta
and top with the desired amount of dressing.
NUTRITION
Serving Size: 1
Calories: 478
Fat: 22 g
Carbohydrates: 53 g
Fiber: 14 g
Protein: 21 g
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