Spring has arrived and thus the season of grill-outs, potlucks and picnics has also begun. So, for all of our nutrition hunters out there, we thought we would arm you with a go to salad that will have everyone in the crowd, from the omnivores to the vegans, asking for the recipe. Speaking of all of you… we just want to take a moment and say, we see you and from the bottom of our hearts, thanks for being so awesome! After last week, when we asked for tofu tips on Instagram, we were just in awe of all of the brilliant, vibrant, talented, thoughtful, and hungry people out there that make up our little world. Go team nutrition hunters!

Sometimes a bad conscious sweeps over us when we see how amazing you all are and we realize we don’t do you justice by liking/replying/sharing enough of your ingeniousness. We often wonder, after we’ve been lurking around on other instagrammer accounts, how in the world they seem to manage it all? We feel like our days our full to the max with book writing, building the business, podcast, blogging. But perhaps we need to revise our daily routines so we can enjoy even more interactions with you. Something we definitely strive for!

But, before we go all Type A on our schedules, there’s still a few days of Easter break left. During which, we will definitely be enjoying some of this great salad we received from this nice account last week!

Creamy Picnic Salad
(1 bowl)

1 small red onion (chopped)
7 oz/200 g firm natural tofu
1/2 lemon (juice and zest)
1/2 package fresh dill
1 1/2 vegan mayonnaise (recipe here)
1 jar vegan caviar
salt och fresh ground pepper
endive leaves

Chop the tofu into small pieces and add the lemon zest. Combine everything else together with the tofu. Season with salt and pepper and a bit of lemon juice. Scoop into the the endive leaves for serving.

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