RECIPE CATEGORY: LUNCH / DINNER
DIET: VEGAN
SERVINGS: 2 PEOPLE
PREP TIME: 15 MINUTES
COOK TIME: 10 MINUTES
TOTAL TIME: 25 MINUTES

INGREDIENTS FOR TROPICAL SPINACH SALAD WITH PINEAPPLE CRUNCH

SALAD BASE

• 3 CUPS FRESH BABY SPINACH
• 1 CUP CUCUMBER, THINLY SLICED
• 1 ORANGE, PEELED AND SEGMENTED
• ¼ RED ONION, THINLY SLICED
• OPTIONAL: THIN APPLE SLICES

PROTEIN (TOFU)

• 200 G FIRM TOFU
• SALT AND BLACK PEPPER TO TASTE
• ½ TEASPOON PAPRIKA
• 1 TEASPOON OLIVE OIL
• FRESH LIME JUICE

CRUNCH LAYER

• 1–2 TABLESPOONS SUNFLOWER SEEDS
• 1 GENEROUS HANDFUL SUPER MUNCHIES PINEAPPLE CHIPS

CITRUS VINAIGRETTE

• 2 TABLESPOONS FRESH ORANGE JUICE
• 1 TABLESPOON LIME JUICE
• 2 TABLESPOONS OLIVE OIL
• PINCH OF SALT
• OPTIONAL: 1 TEASPOON MAPLE SYRUP

INSTRUCTIONS

STEP 1 – PREPARE THE TOFU

CUT OR CRUMBLE THE TOFU INTO BITE-SIZED PIECES. HEAT OLIVE OIL IN A PAN OVER MEDIUM HEAT. ADD TOFU, SALT, PEPPER, AND PAPRIKA. COOK FOR 5–7 MINUTES UNTIL LIGHTLY CRISP. FINISH WITH A SQUEEZE OF LIME JUICE AND SET
ASIDE.

STEP 2 – MAKE THE DRESSING

IN A SMALL BOWL, WHISK TOGETHER ORANGE JUICE, LIME JUICE, OLIVE OIL, AND SALT UNTIL WELL COMBINED. ADJUST SWEETNESS IF NEEDED.

STEP 3 – BUILD THE SALAD

IN A LARGE BOWL, COMBINE SPINACH, CUCUMBER, ORANGE SEGMENTS, RED ONION, AND APPLE SLICES (IF USING). ADD THE COOKED TOFU AND SUNFLOWER
SEEDS.

STEP 4 – TOSS

DRIZZLE THE CITRUS VINAIGRETTE OVER THE SALAD AND TOSS
GENTLY TO COMBINE.

STEP 5 – ADD CRUNCH AND FINISH

TOP WITH SUPER MUNCHIES PINEAPPLE CHIPS JUST BEFORE SERVING. LIGHTLY CRUSH SOME PIECES WHILE KEEPING OTHERS WHOLE FOR A PREMIUM TEXTURE.
SERVE IMMEDIATELY.

NUTRITION & DIETARY NOTES

• 100% VEGAN
• HIGH IN FIBER
• RICH IN VITAMINS AND ANTIOXIDANTS
• DAIRY-FREE
• BALANCED WITH PROTEIN, HEALTHY FATS, AND FRESH PRODUCE
• LIGHT YET SATISFYING

SERVING SUGGESTIONS

SERVE THIS TROPICAL SPINACH SALAD AS A REFRESHING VEGAN LUNCH OR LIGHT DINNER. FOR THE BEST TEXTURE, ADD THE PINEAPPLE CHIPS JUST BEFORE SERVING TO KEEP THEM CRISP AND VISUALLY APPEALING.