I feel somewhat silly labelling this as “raw” mainly because I’m not a raw foodist, just someone who happens to eat plenty of food that just happens to also be raw.
The salad consists of chopped carrots, fennel bulb, tomato, baked flavored tofu, chickpeas and fresh basil. I added in a few splashes of Bragg’s “Healthy Vinaigrette”, lemon juice and couple dashes of black pepper. I guess it doesn’t qualify as raw now that I think of it, considering the tofu. Either way, it was a cool and refreshing dinner on a hot and humid SoCal night.
YUM!
what a colorful dish :) i fancy the layout, too!
Thanks. I’ve had lots of good feedback on this which is funny considering it was so simple and easy to make, and basically came together because these were the last things in the house left to eat :) Some times those meals come out the tastiest.