It is June now, which in my mind marks the official start of summer. And nothing says summer in Seattle quite like 50 degree temps, jeans and hoodies, and still running the heat at night, right?
At least our meals feel summery. I’ve been trying to get creative and find good uses for all the fruits and veggies arriving from our new produce delivery! This salad came almost entirely from the farms – lettuce, strawberries, and avocado all delivered to our doorstep. And basil from the new planters on my back porch. Convenience at its best!
Strawberry, Avocado, & Tofu Summer Salad
Prep Time: 10 minutes
Cook Time: 15 minutes
Ingredients (2 large dinner salads)
1 head read leaf lettuce, rinsed and torn
20 strawberries, sliced
1 large avocado, diced
2 tablespoons shelled sunflower seeds
10 fresh basil leaves
1 block extra firm organic tofu
2 teaspoons coconut oil (for cooking)
For the Dressing
1.5 tablespoons olive oil
1 tablespoon apple cider vinegar
1 tablespoon nutritional yeast
2 teaspoons maple syrup
pinch of salt
Start by pressing the tofu with a tofu press or between some heavy cookbooks. While the tofu presses, wash and tear red leaf lettuce into bite sized pieces. Divide evenly onto two large dinner plates. Slice strawberries and avocado, and divide evenly on top of salads.
In a small dish, whisk together all ingredients for the dressing. Once tofu is drained of excess water, cube and cook according to this tofu tutorial. One difference from the original tutorial post is that now I usually cook tofu in coconut oil. I love the flavor it gets, and I think it helps make the outside extra crispy.
I also use House Foods Organic Tofu now – I love the texture from this brand, and I’m trying to buy organic now as much as possible.
Once the tofu is ready, divide it evenly over both salads. Sprinkle with sunflower seeds and drizzle dressing on top.
Add a few fresh basil leaves for flavor and garnish – serve and enjoy! We do not mess around with salads in our house. This is a 12 inch dinner plate, and the salad just barely fits.
Not a complicated recipe by any means – just something simple to enjoy as the weather warms up.
And while the salad itself feels light and refreshing, there are plenty of calories here to make this a nutritious and filling meal.
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