I'm in love my CSA share I'm not afraid to say it! I think we are all guilty about getting into a rut of picking up the same produce from the grocery store each week. One of the best things about CSA is I have no say in what is delieved. Whatever the farm has they give me! So it is really forcing me to branch out and get creative! This Salad is one of the products of my creativity. 

Ingredients:

• 1 cucumber, sliced

• 1 head of lettuce (or whatever greens you want), washed and chopped

• 2 bell peppers, orange and red, sliced 

• 1 fennel, stems removed, sliced

• 1 kohlrabi, cubed

• 1 package of firm tofu, cubed

• 1/2 cup raw pumpkin seeds 

• 2 tlb oil

• 2 tlb apple cider vinegar

• 1 tsp salt

• 1 tsp pepper

• 3 fennel stalks, leafs removed 

•  

Preparation:

1. Cut tofu and toss with salt and pepper. Heat 1/2 tlb oil in a large pan over medium heat. Cook tofu for 10-15 mins. Flip tofu cubesevery few mins so they are golden brown on all sides. 

2.  If you have a grill use it to cook the bell pepper. Cook whole and rotate every few mins until there are grill marks on all sides. If you do not have a grill use a grill pan. If using a grill pan it is best to cook the pepper chopped. Toss sliced bell pepper in 1/2 tlb oil and cook on grill pan over med-low heat. 

3. While tofu and bell pepper is cooking (make sure to keep an eye on them) wash and chop all your other veggies.

4. Once all veggies are cooked put all your dry ingredients in a large bowl. Mix oil and vinegar in a separate jar or bowl then drizzle over salad and toss. Top with fennel leaves and enjoy!