Lundberg Farms Wild Rice Salad

recipe by Dana Plucinski

This colorful, hearty salad makes a perfect entree on a warm day—with protein from crispy tofu, zing from pickled onions and olives, creaminess from fresh feta and avocado, all tossed with Good Eggs house-made meyer lemon vinaigrette. Scale it up as much as you like to feed a visiting crowd or take to a potluck.

Crispy Tofu Ingredients:

1 tbsp olive oil

1 block Hodo Firm Tofu, drained and cut into 1 inch cubes

1 tsp arrowroot starch powder or cornstarch

½ tsp Oaktown Spice Umami Sea Salt

Salad Ingredients:

1 cup Lundberg Wild rice, cooked to package instructions and cooled

½ cup cherry tomatoes, cut into quarters

¼ cup Good Eggs Castelvetrano olives, cut in half

⅓ cup crumbled feta cheese

¼ cup Good Eggs pickled onions, drained

1 cup crispy tofu (see above)

⅛ cup chives, roughly chopped

⅛ cup mint, roughly chopped

⅛ cup dill, roughly chopped

Good Eggs Meyer Lemon Vinaigrette, to taste

Salt & pepper, to taste

½ Rancho Vasquez avocado, sliced

2 tbsp crushed pistachios 

Instructions:

1. Preheat oven to 375 degrees.

2. Drizzle a sheet pan with the tbsp of olive oil. Add the tofu pieces, and sprinkle on the arrowroot starch powder and umami sea salt. Using your hands, toss until the pieces are evenly coated. Bake for about 25 minutes, until the pieces are golden brown and crispy, shaking the pan halfway through.

3. When the tofu has cooled, assemble the salad. In a large bowl add the ingredients from rice to dill. Drizzle with the vinaigrette and add salt and pepper. Toss until well combined. Finish with the avocado slices and crushed pistachios.