Build Your Own Vegan Chef Salad Bar – whether it is lunch for a crowd or making a solo salad, follow this recipe as a guide for a tasty entree of fresh greens, veggies and protein!
Build Your Own Vegan Chef Salad Bar
hey, y’all!
We made it through another Daylight Savings Time!
Personally, I LOVE IT. We are at the beginning of what will eventually be daylight until nine pm on the West Coast, and this time of year is what I live for! Fresh air, warmer days, sunshine…
The last couple days, we all see plenty of folks complain about the time change – you can set your clock by the complaining, ha!
My solution? Yes, let’s stop changing the time each year – but let’s stop it NOW, after we already change to this Lighter Later portion of the year!
Who is with me on this?
I already have the answer to what you might say:
blackout curtains!
sleep masks!
Okay, for real – I completely understand that a one hour time change may throw a wrench into babies and kids schedules. It definitely didn’t help my Sunday – I needed a nap!
For me, I love daylight and brighter days so much, I am willing to withstand a couple days of jet lag style feels.
The sunnier, warmer days we are just on the edge of? These are the salad days, literally.
I enjoy salads all year round, but especially in the warmer months, and most especially when our fabulous Portland farmers markets open up!
Give me a large bowl (I’m talking mixing bowl or serving bowl here) piled high with greens, veggies, avocado and a warm protein – and I am happy.
Come over to my house when I have enough greens for a Build Your Own Vegan Chef Salad Bar? I am happy joyful ecstatic.
Along the lines of all things entertaining, I sure do love to set up a Serve Yourself Food Bar – tacos, salads, pasta bowls, stuffed baked potato… you name it, I’ll do it!
This Build Your Own Vegan Chef Salad Bar could not be easier – simply set out bowls of each ingredient, with a stack of plates, napkins and utensils at one end.
DIG IN.
Also! For each bowl / container of ingredients, have a serving utensil. Then have another stack of extra utensils, because somehow more are always needed.
Build Your Own Vegan Chef Salad Bar
YIELD: one salad or a whole salad bar
dairy, egg, oil, and gluten free, vegan
INGREDIENTS:
14-28 ounces plain tofu cubes / Crispy Air Fried Tofu / seasoned baked tofu
1 large bunch fresh baby spinach, washed
1-2 containers fresh organic spring mix
crumbly vegan cheese (goat cheese or cream cheese)
1 pint fresh cherry tomatoes, washed
1-2 heads fresh broccoli, washed and trimmed
1 -2 fresh whole avocado
1-2 cups Celery Ranch Dressing
sunflower seeds or other nut
sea salt and fresh cracked pepper
INSTRUCTIONS:
Prepare tofu.
Chop or rip salad greens into bite size pieces.
Using fork, crumble cheese into small pieces (or grate a shreddable cheese).
Chop or break broccoli trees into small bite size pieces.
Remove pit from avocado. Slice into strips or cubes.
Prepare dressing.
Salad Bar Assembly: Slice tofu and place in serving bowl / plate, with serving fork. Arrange greens and spinach into large serving bowls with serving forks / tongs. Add crumbled / grated cheese to small bowls, with small serving spoon. Set cherry tomatoes in serving container with small serving spoon / fork. Add broccoli pieces to serving bowls with serving utensil. Leave sliced / cubed avocado in “shell” on a serving plate, or remove from “shells” and transfer to serving plate, with serving utensil. Pour dressing into at least two pouring vessels, sitting on a plate to catch drips. Pour sunflower seeds / nuts into small bowls, with small serving spoons. Set out salt and pepper grinders / shakers. Stack plates, napkins, and forks on one end of salad bar.
Single Salad Assembly:
Layer spinach and spring mix greens in bowl.
Top with remaining ingredients and dressing.
Enjoy immediately!
fresh salads and sunny days…
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ABOUT KRISTINA SLOGGETT: Kristina is spabettie! She founded spabettie in 2010 to share her vegetarian recipes. Vegetarian quickly became vegan.
As the sole recipe developer and photographer, Kristina turned her love of cooking and creativity into an extremely fun and challenging way to spend her days and share just how vibrant and flavorful vegan food is!
She loves dachshunds, Portland and Hawaii, drummers – well, one drummer – and travel.
printable Build Your Own Vegan Chef Salad Bar recipe:
- 14-28 ounces plain tofu cubes / Crispy Air Fried Tofu / seasoned baked tofu
- 1 large bunch fresh baby spinach, washed
- 1-2 containers fresh organic spring mix
- crumbly vegan cheese (goat cheese or cream cheese)
- 1 pint fresh cherry tomatoes, washed
- 1-2 heads fresh broccoli, washed and trimmed
- 1 -2 fresh whole avocado
- 1-2 cups Celery Ranch Dressing
- sunflower seeds or other nut
- sea salt and fresh cracked pepper
- Prepare tofu.
- Chop or rip salad greens into bite size pieces.
- Using fork, crumble cheese into small pieces (or grate a shreddable cheese).
- Chop or break broccoli trees into small bite size pieces.
- Remove pit from avocado. Slice into strips or cubes.
- Prepare dressing.
- Salad Bar Assembly: Slice tofu and place in serving bowl / plate, with serving fork. Arrange greens and spinach into large serving bowls with serving forks / tongs. Add crumbled / grated cheese to small bowls, with small serving spoon. Set cherry tomatoes in serving container with small serving spoon / fork. Add broccoli pieces to serving bowls with serving utensil. Leave sliced / cubed avocado in "shell" on a serving plate, or remove from "shells" and transfer to serving plate, with serving utensil. Pour dressing into at least two pouring vessels, sitting on a plate to catch drips. Pour sunflower seeds / nuts into small bowls, with small serving spoons. Set out salt and pepper grinders / shakers. Stack plates, napkins, and forks on one end of salad bar.
- Single Salad Assembly:
- Layer spinach and spring mix greens in bowl.
- Top with remaining ingredients and dressing.
- Enjoy immediately!
spabettie / Kristina Sloggett is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
Megan says
A lot of time bars are often unhealthy fingers foods–what a healthy twist on it!
Alisa Fleming says
This is such a fun idea Kristina! And honestly, I don’t know what chef wouldn’t want to add avocado and tofu – yum!
Chrystal @ Gluten-Free Palate says
I love eating salads and this build your own salad bar would be a big hit in our house! Delish!
Kaila (The Wanderlust Celiac) says
I did okay with the time change this year, but sometimes it completely throws me off. This looks delicious! I love all the different flavors, and the dressing. 🙂
K.C. says
Don’t even get me started on the time change conundrum. LOL! Let’s talk yum. There is something so satisfying about a beautiful salad. Your dressing selection is stellar!
Leslie says
This is perfect. I love that your instructions are so detailed. I was able to envision the whole assembly. I just wish I could have a bite!
Lindsey says
I would love to see time not flipping back and forth. But that has no bearing on how much I love using tofu on salad. I marinate it and then bake it.
Jen says
I don’t like the transition period of DST, but can forget all about that by eating this yummy salad instead of complaining, lol!
Amanda says
This has inspired me to have a salad bar for supper. It will be interesting to see which veggies my toddler will want to add for her salad.
jenna urben | the urben life says
I love jazzed up vegan and allergy-friendly salads!! Looks delish 🙂
Natalie says
Tofu with salad is a cool idea. I often make salad for my every breakfast with different ingredients and sauce but never tried with the tofu. Gonna try this soon! 🙂