Ariana Grande’s Favourite Salad. This salad has to be in my top three salads and I know I say that every time but it’s absolutely delicious. I made it my own by chopping the spinach thinly, using balsamic glaze instead of balsamic vinegar, and making the tofu my own way as well.
As you know, I have been making, changing and improving a lot of celebrity salads lately and I have been having so much fun with it. I have made the Jen Anniston Salad which has been featured world wide, Jessica Alba’s favourite salad, Adele’s favourite salad, Julia Roberts favourite salad, and Kourtney Kardashians salad which you can all search for in the search tab of my blog. Each of these salads have been absolutely incredible and although I don’t keep up with any celebrity news, I appreciate a really good salad. I stumbled on an article that I’ll link here of Ariana’s favourite salad and decided to make it my own. I don’t know exactly how the tofu was made so I made everything to taste and my own. The original recipe is also not chopped at all and has whole leaves of baby spinach which If you know me by now, you know I enjoy all my leafy greens thinly sliced. Feel free to chop it any way you enjoy.
Ariana Grande’s Favourite Salad
- 2 cups of thinly sliced spinach — or 2 cups of baby spinach
- 4-5 sliced strawberries
- 1 pitted and chopped medjool date
- ⅓ cup edamame beans — or leave out
- ½ block of extra firm tofu — or any firmness
- drizzle of olive oil
- dash of salt pepper, italian seasoning and garlic powder — all to taste
- teaspoon of olive oil for the salad
- lemon juice to taste
- drizzle of balsamic glaze or balsamic vinegar
- Preheat the oven to 400°F. Take the tofu out of the package and cut it in half. You can use as much as you want but I only used half a block.
- I pat it dry really well with a paper towel as it holds a lot of water. I cut it in half, I then make lengthwise cuts and lastly, I make perpendicular cuts to those and cube it.
- I place the tofu cubes on a baking sheet lined with parchment paper and drizzle a little bit of olive oil, add salt, pepper, Italian seasonings, and garlic powder.
- Gently massage it with clean hands and bake it in the oven for 20 to 30 minutes or until nice and golden. The bake time will depend on the oven.
- Wash and dry the spinach and strawberries, slice them and add them to a bowl with the pitted and diced date and edamame.
- Add the crispy baked tofu on top and drizzle with a touch of olive oil, lemon juice, and balsamic glaze. Enjoy