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Dietitian's tip: Four classic soy foods — tofu, soy milk, miso and soy sauce — flavor this creamy dressing. A perfect complement to the avocado in this salad, the dressing is equally delicious on sliced tomatoes or grilled salmon.
Serves 6
Ingredients
- 1/3 cup plain silken tofu
- 1/3 cup low-fat plain soy milk (soya milk)
- 1 tablespoon peeled and minced fresh ginger
- 1 1/2 teaspoons reduced-sodium soy sauce
- 1 teaspoon light miso
- 1 teaspoon Dijon mustard
- 1 tablespoon chopped fresh cilantro (fresh coriander)
- 1 tablespoon chopped green (spring) onion, including tender green top
- 1 small avocado, pitted, peeled and cut into 12 thin slices
- 1 tablespoon fresh lemon juice
- 12 ounces mixed baby lettuces
- 1/4 cup chopped red onion
- 1 green (spring) onion, including tender green top, thinly sliced on the diagonal
- 1 tablespoon chopped fresh cilantro (fresh coriander)
For the dressing
Directions
To make the dressing, combine tofu, soy milk, ginger, soy sauce, miso and mustard in a blender or food processor. Process just until smooth and creamy. Transfer to a bowl and stir in the cilantro and green onion. Cover and refrigerate for at least 1 hour.
In a small bowl, toss the avocado slices in the lemon juice to prevent browning. Set aside. In a large bowl, combine the lettuces, red and green onions, and cilantro and toss to mix.
Add 2/3 of the dressing and toss lightly to coat. Divide the salad among individual plates. Arrange 2 avocado slices on top of each portion in a crisscross pattern. Top each avocado cross with a dollop of the remaining dressing. Serve immediately.
Nutritional Analysis
(per serving)| Calories | 76 | Cholesterol | 0 mg |
| Protein | 3 g | Sodium | 131 mg |
| Carbohydrate | 7 g | Fiber | 3 g |
| Total fat | 5 g | Potassium | 356 mg |
| Saturated fat | 1 g | Calcium | 102 mg |
| Monounsaturated fat | 3 g |
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