INGREDIENTS

1 Romaine Lettuce (Chopped)

½ cup Cherry Tomatoes

1 Cucumber, Thinly Sliced

1 Medium Zucchini, Spiralized 

1 Corn, grilled, kernels sliced off cobb

1 Avocado, pitted and diced

12 to 14 ounces extra-firm tofu, patted dry and cubed

½ Unsweetened Coconut Flakes

DIRECTIONS

1 Place the baby and butter lettuces into a mixing bowl. Combine the balsamic vinaigrette and whole grain mustard. Pour the dressing into the bowl and gently toss the ingredients together. Place equal amounts of the lettuce mixture into two chilled salad bowls.

2 Place the quinoa, Marcona almonds and sunflower seeds into a clean a mixing bowl. Drizzle the extra virgin olive oil into the bowl and season with salt and pepper. Gently toss ingredients together.

3 Place equal amounts of the quinoa mixture and all other remaining ingredients side-by-side (in rows) over each salad.

4 Pour a little more balsamic vinaigrette evenly over each salad.

APPROXIMATE MACROS PER SERVING: 1080 CALORIES ■ 16G PROTEIN ■ 39G CARBS ■ 89G FAT