ABOUT THE RECIPE:
Avocado-Tofu Salad features creamy avocado, fresh greens, almonds and tofu in a lemony dressing.
Makes 2 to 4 servings
5 to 6 cups (packed) baby spring greens
6 to 8 ounces firm or extra-firm regular tofu, drained and cubed (sprouted variety is preferable)
1/2 large avocado, peeled, pitted and thinly sliced
4 tablespoons raw or roasted almonds
1/2 sweet red pepper, seeds removed and cut into thin slices (optional)
4 tablespoons freshly squeezed lemon juice
1 tablespoon extra-virgin olive oil, plus more (to taste) if desired (see note)
2 teaspoons maple syrup
1 small clove garlic, minced or 1/8 round teaspoon garlic powder
Sea salt, to taste
Freshly ground pepper, to taste
Put the lemon juice, olive oil, maple syrup, and garlic in a small bowl and whisk briskly until smooth and emulsified (see notes).
Divide the greens among 4 salad plates. For each serving, top with one-quarter of the tofu cubes and avocado slices and 1 tablespoon almonds. Garnish with optional red pepper slices, if desired. Drizzle 1 tablespoon (or more) of the dressing over each salad.
Season with salt and pepper, to taste. Serve immediately.
Chef’s Note: For a low-fat, sweeter salad dressing, omit the olive oil and add 2 to 3 more teaspoons of maple syrup.
Chef’s Note: For extra zing, add 1 to 2 teaspoons Dijon mustard to the dressing.