A refreshing salad using the delicious California black olives, perfect addition to your meal.
Mendocino Mixed Salad
Servings
4 Servings
Ingredients
- 1 cup avocado chopped
- 1/2 cup Lowfat buttermilk
- 1 tablespoon Chives chopped
- 1 teaspoon Kosher salt
- 1/4 teaspoon Coarsely ground black pepper
- 1 teaspoon Olive oil
- 12 ounces Extra firm tofu diced (1-inch)
- 2 quarts Torn red leaf lettuce
- 1 15 oz. can Kidney beans, rinsed and drained
- 1 cup California Black Ripe Olives whole, pitted
- 1 cup Alfalfa sprouts
- 1 cup Shredded Monterey jack cheese
- 2 Tbsp. Toasted sunflower seeds
- tablespoons Toasted sunflower seeds
Instructions
Preparation
- 1 Combine 1/2 cup of avocado with buttermilk in the bowl of a food processor.2 Pulse until creamy and smooth.3 Transfer to a small mixing bowl and stir in remaining avocado, chives, 1/2 teaspoon of salt and pepper and set aside.4 Heat oil in a medium sized non-stick sauté pan over medium high heat.5 Add tofu, season with remaining salt and cook for 4-5 minutes, stirring occasionally until golden brown.6 Set aside to cool7 In a large mixing bowl, combine lettuce, beans, California Ripe Olives, carrots, and tofu. Toss with creamy avocado dressing until evenly coated. Top with sprouts, shredded cheese and sunflower seeds just before serving.
- Source: California Olive
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