This salad is loaded up with all the amazing flavours and textures. A sweet and tangy maple lime almond dressing tops of roasted corn, chickpeas, cream avocado, tofu feta, red onion, cucumber and greens. Perfect for warm Summer evenings and picnics in the park.
1/2 cup corn (roast with pinch of chili powder and pepper)
big handful of mixed field greens, spinach or arugula
To make the dressing, whisk all the ingredients together until smooth and creamy.
To make the tofu feta, crumble the tofu in a shallow container, add the rest of the ingredients, shake well to combine then let sit for a few hours up to 5 days.
To make the roasted corn, turn your oven on to broil (500 F) then place the corn on a baking tray and sprinkle with a little chili powder, salt and pepper. Place the tray in the oven close to the top and roast for 5-10 minutes until starting to brown.
To assemble the salad, start with the greens then add the chopped cucumber, chickpeas, roasted corn, diced red onion, avocado, tofu feta and top with desired amount of dressing.