This bright and fresh raspberry salad won't leave you indifferent! The combination of arugula, almond petals and balsamic bite adds a sophisticated taste.
Cooking description:
Below I will tell you more about how to make a raspberry salad. Almond petals can be substituted for walnuts or pine nuts. Lemon juice or apple cider vinegar can be used instead of white wine vinegar. It is simple to prepare, perfect for a light dinner. Take note of the recipe!
Purpose: For lunch / For dinner
Main ingredient: Berries / Raspberries
Dish: Salads
Diet: Lenten dishes / Vegan dishes
Ingredients:
- Raspberry - 100 Grams
- Tofu - 100-150 Grams
- Arugula - 80 Grams
- Almond petals - 25 Grams
- White Wine Vinegar - 2 Tbsp spoons
- Salt - To taste
- Balsamic Sauce - To taste
Servings: 2-3
How to cook "Raspberry Salad"
Prepare all ingredients. Cut the tofu into cubes. Drizzle the tofu with white wine vinegar, add salt and let sit for 10 minutes. Wash and dry arugula. Transfer to a deep salad bowl. Add tofu to your plate. Fry the almond petals in a dry skillet until golden brown. Add them to a bowl. Wash raspberries, dry and transfer to a plate.
