Chopped Arugula Salad

with Ribeye or Crispy Tofu, cook's choice

On Thursdays, I spend all day in the kitchen making and tasting new recipes. It’s so fun but so exhausting.

lying on my floor mid-content day (covering my hokas as I cook)

Recently, I’ve started mixing my dressings directly in the salad bowl so I don’t have more bowls and whisks to wash. This is one of those salads—it’s simple, delicious, and I used a lot of leftover veggies we had in the fridge from my niece and nephew visiting to make it. You could even chop up leftover string beans if you have them to toss them in. The sky’s the limit.

If you’re ever staring at your fridge unsure of what to make, just finely chop all your veggies, throw them in a bowl, and add a delicious dressing. I ended up making a toast taco with it and adding sliced avocado, but this salad would pair so well with sliced ribeye or crispy tofu, too. I included those recipes for you below!

Like Confetti Greens, this recipe is so in line with how I normally eat and cook. The finished salad is so versatile—it’s great on toast, it would be GREAT in a bowl, and it’s easy to eat a quick spoonful from the fridge when you’re craving a quick snack. If you’re planning to save some for leftovers, keep the dressing separate so the arugula doesn’t get soggy.

Here’s what else is on the menu for paid subscribers this week:

• Braised Spatchcock Chicken

• Bok Choy Salad with Marinated Tofu

Chopped Arugula Salad

What You’ll Need

• Sharp Knife

• Mixing Bowls

• Citrus Juicer

• Microplane

Chopped Arugula Salad

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Ingredients

• 1 - 5 oz. container arugula

• 1 head bok choy

• 1 red bell pepper

• 4 mini cucumbers

• 1 bunch scallions

• ½ cup fresh parsley

• 1/3 cup Castelvetrano olives, pitted

• 1/2 cup string beans

• Microgreens

For the dressing

• Juice of 2 lemons

• 3 tablespoons olive oil

• ¼ cup nutritional yeast

• 2 tablespoons white vinegar

• 3 garlic cloves, grated

• ½ teaspoon salt

• ¼ teaspoon pepper

Directions

1. Finely chop the arugula, bok choy, red bell pepper, cucumbers, scallions, parsley, olives, string beans, and microgreens. Add all the veggies to a large bowl.

2. In the same bowl, add the lemon juice, olive oil, nutritional yeast, vinegar, garlic, salt, and pepper. Stir well to combine all the ingredients and get everything evenly coated.

Top with Crispy Tofu 

Ingredients

• 1 block extra firm tofu 

• 3 tablespoons avocado oil (or any neutral oil of your choice)

• 1 tablespoon oregano

• 1 teaspoon garlic powder

• ¾ teaspoon salt

• Fresh black pepper

• 4 garlic cloves, grated

• ¼ cup nutritional yeast

Directions

1. Drain the block of tofu and cut into ½” cubes. Place the tofu on a tea towel, covered on top and bottom, to dry. 

2. In a large bowl, whisk together the avocado oil, oregano, garlic powder, salt, pepper, and garlic. 

3. Add the tofu to the bowl and stir to get the cubes evenly coated. 

4. Stir in the nutritional yeast and toss lightly until the powder is absorbed. 

5. Cook the tofu using one of the below methods:
   
   Using an airfryer:
   
   Place the tofu in the air fryer basket and cook at 400F for 15 minutes. Flip the tofu, then cook for 5 more minutes, until crispy.
   
   Using an oven:
   
   Preheat the oven to 420F and place the tofu on a baking sheet lined with parchment paper. Bake the tofu for 20 minutes, then flip and cook for another 10 minutes, until crispy.

the perfect ribeye doesn’t exi-

Top with Sliced Ribeye

We keep meat in our freezer from local farms on a regular basis to add quick protein to a meal. This is my favorite (and easiest) way to make it, and all you need is salt and pepper. The cook time results in a medium-rare/rare steak; if you prefer it cooked more keep it in the oven 

Ingredients

• 1 1/2” thick ribeye, about 1 pound

• Salt and pepper

• 1 tablespoon avocado oil

Directions

1. Preheat oven to 275°F and line a baking sheet with parchment paper.

2. Bake for 15 minutes. 

3. In the last 5 minutes of cooking, heat a cast iron pan over medium-high heat. 

4. Remove the baking sheet from the oven and transfer the steak to the hot pan. 

5. Sear undisturbed for 2 minutes on each side, turning to get the sides seared. 

6. Let rest for 10-15 minutes, then slice and serve. 

• If you don’t have certain ingredients, feel free to omit and add more of others. Like Confetti Greens, this salad is incredibly versatile.  

• Sub Castelvetrano olives for Kalamata if you prefer.

• Use green or red cabbage instead of bok choy and an English cucumber instead of minis. 

• String beans can be swapped with sugar snap peas if you want.

• Any kind of microgreens are fine! I used microarugula, but any you can find would work.