Rainbow Salads

Peel and halve the orange. Peel the garlic and add it to a blender, along with just half of the blood orange, Dijon mustard, just 2 tbsp balsamic vinegar, 2 tbsp (4 tbsp) olive oil, and a pinch of salt and pepper. Blend blood orange balsamic until smooth.

Place a large skillet over medium-high heat. Once hot, add the corn and cook until brown and crispy, about 3 to 4 minutes. Transfer the crispy corn to a plate. Peel the carrots and continue to peel lengthwise to create ribbons. Dice the remaining orange. Thinly slice the cucumber. Halve the avocado, remove the pit, and dice the flesh.

Drain the tofu, pat dry with paper towels, and cut into 1 inch cubes. Return the skillet to medium-high heat with 1 tbsp vegetable oil. Once hot, add the cubed tofu and a pinch of salt and cook, tossing occasionally, until browned in places, about 5 to 6 minutes. Add the BBQ sauce and remaining balsamic vinegar to the tofu, and cook until sticky and browned, about 2 to 3 minutes.

In a large bowl, combine the carrot ribbons, greens, and just half of the blood orange balsamic and toss.

Divide the salad between large bowls. Top with diced orange, charred corn, sliced cucumber, diced avocado, and BBQ tofu. Drizzle rainbow salads with remaining blood orange balsamic and top with crispy onions. Enjoy!