7 oz Mixed baby greens

2 Cara Cara and 2 Navel oranges, cut bite size

2 Ruby red grapefruit, sliced bite size

1 Avocado, ripe but firm sliced bite size

1 1/2 C Chickpeas

1 C Kalamata olives, sliced

2 Tbsp cornstarch

pinch of salt and pepper

2 C Air fried Tofu (follow directions), use extra firm tofu & press *

* To get the most out of the marinade, press your tofu first for at least 30 minutes. Place pressed tofu on baking dish and cover with Salad Girl Citrus Splash. Marinate 1-2 hours or overnight. Blot dry, cut into cubes, toss with organic sunflower oil, and toss with  cornstarch, salt & pepper mix.

Arrange tofu cubes in single layer in air fryer basket, making sure to leave a little space around each one. If cubes are too crowded in the basket, they won’t get crispy. Work in batches if necessary!

Air fry at 400°F for 11-15 minutes, tossing halfway so tofu cooks evenly on all sides. The tofu is ready when it’s crisp and browned around the edges. Keep an eye on it during the last few minutes of cooking as the exact cooking time will depend on your specific air fryer. That’s it!

     

Arrange greens on a platter or individual plates, and decorate with citrus, avocado slices, chickpeas, olives, tofu, and pepitas. Just before serving, drizzle with Salad Girl Citrus Splash or Pomegranate Pear.

Enjoy!