Avocado, tofu and edamame salad with sesame dressing
A cool salad of creamy avocado, soft tofu, edamame and cucumber in a sharp sesame and soy dressing. No stove needed except the kettle, ready in 15 minutes.
- Time
- 15 min
- Serves
- 2
- Kind
- Salad
- Also
- Low carb
Method
- Put the edamame in a bowl, cover with boiling water for 3 minutes, then drain and cool under the cold tap.
- Drain the tofu, pat it dry and cut it into small cubes. Cut the cucumber into chunks, separate the lettuce leaves and slice the spring onions.
- In a large bowl, whisk the sesame oil, soy sauce and rice vinegar.
- Add the tofu to the dressing and turn it over so it takes on the flavour.
- Halve the avocado, take out the stone and slice the flesh.
- Add the lettuce, cucumber and edamame to the bowl and toss. Divide between two plates, top with the avocado and finish with the sesame seeds and spring onions.
Tip Add the avocado last so it stays green. The tofu can marinate in the dressing for longer if you have the time.
Per portion
| Energy | 452 kcal |
| Protein | 25 g |
| Carbohydrate | 11 g |
| of which sugars | 7 g |
| Fat | 32 g |
| of which saturates | 5 g |
| Fibre | 10 g |
| Salt | 1.39 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- avocado1
- firm tofu200 g
- edamame100 g
- cucumber1
- little gem lettuce2
- sesame oil1 tbsp
- soy sauce1 tbsp
- rice vinegar1 tbsp
- sesame seeds10 g
- spring onion2
