1 serving; 20 min preparation time.
It’s a beautiful sunny day, so I decided that all I need for lunch is a light summer salad. It could be light, but not simple of nutrients. It contains vegetable protein, healthy fat and antioxidants.
This salad is especially suitable for vegans and vegetarians, because of the use of tofu. Tofu is a great source of amino-acids, iron and calcium. Even if you are not a vegan, tofu is beneficial for you. It’s low on calories and it helps reducing cholesterol.
- 1 cucumber
- 100 g firm tofu, cubes
- 1/2 avocado
- 10 g fresh dill, minced
- 1 tsp sesame seeds
- 1 tsp chia seeds
for the dressing:
- 2 tbsp extra virgin olive oil
- 1 tbsp white wine vinegar or lime juice
- 1/2 palm sugar (optional)
- 1/4 tsp salt
Wash the cucumber well. Cut the cucumber in half then use a potato peeler and cut thin strips from it. Repeat with the other half. Transfer to a salad bowl.
Mince the dill fine. Add it to the cucumber.
Cut and peel the avocado. Cut one half in small cubes. Set aside.
Drain the tofu from the water, if any. Leave it for a couple of minutes on a piece of kitchen paper to drain. Cut in small pieces. Set aside.
Dressing: Mix all ingredients for the dressing using a fork. Add palm sugar if you want to make the dressing sweeter, it’s optional. Pour the dressing over the cucumber and stir untill all pieces are covered.
Toss avocado and tofu on top. Sprinkle the sesame and chia seeds on top. Enjoy!
Variation: Cut the tofu in slices. Season it with salt and pepper and pan-sear it for a couple of minutes on each side until golden. Cut in cubes. Roast the sesame seeds until golden.