This was my today’s quick lunch.
I had a lot of homemade sourdough bread cubes in the freezer and decided to use this as the carbs of the dish.
The cubes were toasted, combined with spinach-arugula leaves, and then dressed with mustard maple vinaigrette.
And then, avocado, grape tomatoes, and radish were mixed in.
Served with soft scrambled tofu and sauteed asparagus.
Such a nutritional, delicious, and quick meal!
Loved the crunchy croutons in this.