Name: Avocado, chicory and celery salad with tofu
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 4 servings
Cuisine: Side Servings
Ingredients: shredded celery 2cups,heads chicory, sliced on the slant 2,avocados, cut into short thick slices 2,block firm tofu 400g,Avocado oil ,Soy sauce or ponzu sauce (a citrus-flavoured soy sauce) ,For garnishing: ,Tufts of bitter greens (mizuna or curly endive, or a mix) ,Dressing: ,tablespoons orange juice 2,tablespoons olive oil 2,teaspoon Dijon mustard 1,tablespoons thick mayonnaise 4,Sea salt and milled pepper to taste.

Avocado recipes

Scrambled egg and roasted tomato with crispy, smashed avocado-stuffed baguettes

20 minutes

Garden salad with sliced avocado and hot dressing

Serves 4 as a starter

Difficulty Easy

Prep Time 15 minutes

Cooking Time 2 minutes

Ingredients

½ head cauliflower
1 bulb fennel
12 radishes
2 ripe avocados, peeled
2/5 cup extra virgin olive oil
1 T Dijon mustard
Sea salt and freshly ground black pepper

Method

eparate the cauliflower into florets and slice into very thin slices. Slice the fennel, radishes and avocados. Arrange the vegetables on 4 plates. Warm the lemon juice, olive oil and mustard in a saucepan. Season and drizzle over the salad.

Per serving: 1233.25kJ, 1.78g protein, 29.48g fat, 31g carbs

TASTE’s take:
This warm, zesty, punchy, fresh-tasting salad goes with anything. Add a few chunks of feta or tuna if you like.

See more recipes featuring avocados here.

This is a test recipe

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