I love this salad. Cranberries can be replaced with raisins or sliced dried apricots, beans or corn can be used instead of chickpeas, celery and tofu could be omitted and almonds can be replaced with any other nuts or croutons. This way, you can get five different salads out of just one and with all of the nutritional value that this salad is packing, you are getting a full meal!

2 cups arugula leaves or mixed greens, washed

2 cucumbers, sliced

3/4 cup carrots, diced

3 shallot sticks, diced

1 stalk celery, sliced

1/2 cup dried cranberries

1/2 cup tofu, cubed and marinated for three hours in 4 tbsp of soy sauce or Bragg's Amino Acids (the latter is preferred)

1 avocado, sliced

1/2 cup cooked chickpeas (optional)

1/4 cup of roasted sliced almonds (optional)

salt, lemon juice and pepper to taste

4-5 tbsp of olive oil 

Mix all the vegetables together, arrange avocado slices, tofu, cranberries, almonds and chickpeas on top. Sprinkle salt and pepper and olive oil!