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Red Blue and Green Salad

Apple Blueberry Tofu & Kale Salad

Double your ingredients for a salad today and one for later.

Course Main Course, Salad
Cuisine American
Keyword gut health, plant-based, women's health
Prep Time 15 minutes
Cook Time 15 minutes
Servings 2 servings
Author Denise Barratt RDN


  • 1 apple chopped in large pieces I like a tart apple like a Granny Smith or Pink Lady. Use a smaller serving if apples are one of your trigger foods with IBS)
  • 1 cup blueberries
  • 1/4 cup toasted walnuts
  • 3-4 cups baby kale Or you can massage and remove large stems of large kale leaves
  • 1 package 1 package of firm tofu Use half of box to make another salad the next day or use as a sandwich.

Recipe for Dressing

  • 1/2 cup yogurt Use lactose-free if sensitive to lactose
  • 1 lime, squeezed
  • 1/4 cup fresh cilantro
  • 1/4 cup olive oil
  • Salt and pepper to taste


  1. To construct the salad, fill bowls with baby kale, add blueberries and apples. Sprinkle with walnuts and arrange baked tofu on top.Drizzle with salad dressing.

  2. To make dressing:

    Place ingredients in a blender and blend until mixed well.