Go Back
Mixed salad on a plate
Print Recipe

Moroccan Tofu Salad

This flavour packed salad is indulgent and healthy- the perfect light dinner or easy lunch that pleases even the pickiest eaters!
Prep Time20 minutes
Total Time20 minutes
Course: Salad
Cuisine: Mediterranean
Keyword: Curry Lime, Moroccan Salad, Tofu, Vegetarian
Servings: 2 servings
Author: Alicia

Ingredients

Salad

  • 2 cups baby kale roughly chopped and de-stemmed
  • 3 cups spring mix roughly chopped
  • 1 cup extra-firm tofu rinsed, drained, and cubed
  • 1/4 cup green onion finely chopped
  • 3/4 cup cous cous cooked
  • 1/2 cup grapes halved
  • 1/4 cup carrots grated
  • 1/2 cup red pepper diced
  • 1/4 cup unsalted toasted almonds sliced
  • 1/3 cup pita chips crumbled
  • 2 Tablespoons cilantro finely chopped

Lime Curry Dressing

  • 1/2 cup nonfat plain Greek yogurt
  • 1/2 cup mayonnaise
  • 3 Tablespoons lime juice
  • 1.5 teaspoon lime zest
  • 2 Tablespoons honey
  • 1.5 teaspoon curry powder

Instructions

  • Mix all ingredients for the lime curry dressing with a whisk until combined well. Transfer to a mason jar or other small covered container and refrigerate.
  • Chop and prepare all ingredients for the salad.
  • Toss the salad ingredients with prepared dressing and serve immediately!

Notes

-Homemade dressing can be stored in the fridge for up to 1 week.
-Recipe inspired by Green + The Grain