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.