Broccoli and Tofu Salad
A lovely vegetarian salad with contrasting flavours and textures.
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INGREDIENTS:
350g washed and ready-to-cook cauliflower florets
1 avocado
2 tbsp fresh or bottled lemon juice
300g washed and ready-to-cook broccoli florets
25g pecan nuts, coarsely chopped
25g walnuts, coarsely chopped
8 cherry tomatoes, halved
285g firm tofu, cubed
2 tsp wholegrain mustard
50ml virgin olive oil
salt to taste
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PREPARATION:
1. Cut the broccoli into small florets, if necessary. Cook in a large pan of boiling water until tender, about 3 minutes. Drain and refresh under cold running water, and set aside.
2. Cut the cauliflower into small florets, if necessary. Halve the avocado, remove the stone, then peel. Cut the flesh into cubes and place in a bowl with 1 tbsp lemon juice, Toss lightly.
3. Place the broccoli, cauliflower, avocado, pecans, walnuts and tomatoes in a large, shallow dish and mix lightly together. Place the tofu cubes on top.
4. Stir together the remaining lemon juice, mustard and olive oil. Season to taste with salt. Pour the dressing on top of the salad and serve.
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PREP/COOK
INFORMATION:
Prep time:
15 minutes
Cook time:
15 minutes
Serves: 4
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Source: Tesco
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Quick & Easy: 30 minutes or less
Healthy Recipe: low fat and/or calories
Kid-Friendly: extra nutrition and/or fun!
Low-Carb: low carbohydrates
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