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Citrus-Almond Salad

This is a great “meal salad” filled with balanced nutrition and since this recipe makes a little more dressing than you need, you can store any remainders in the refrigerator for up to a week to use again and again.


2 large Naval Oranges

¼ cup Olive Oil

¼ cup Maple Syrup

2 Tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

2 Romaine Hearts, chopped

2 Tbsp fresh Chives, minced

1 large Avocado, sliced

1/3 cup Navitas Organics Mulberries

½ cup Navitas Organics Turmeric Tamari Almonds

6 oz Baked Tofu, cut into ½-inch cubes


Using a zester, grate ¼ teaspoon of zest from one of the oranges and reserve. Cut away the peel and slice into supremes. Set aside momentarily.
Make the dressing: In a small bowl, whisk together the olive oil, maple syrup, apple cider vinegar, mustard, reserved orange zest, and ½ teaspoon of both salt and pepper. 
Make the salad: In a large bowl, combine the romaine, chives and orange supremes. Toss with as much dressing as desired. Top with the avocado, Mulberries, Turmeric Tamari Almonds and tofu. Serve immediately. 
Makes 4 Servings

Submitted by Julie Morris