Green Goddess Salad With Tofu and Nut Sauce

Creating Best Recipes Accidentally

As it happens with many things in life, some are quite unexpected. Like accidentally making an awesome art piece in your notebook, finding the dream jacket of your life in a vintage store where you came only to keep company for your bestie OR you make the perfect green salad. Website worthy, green, crunchy, fresh yet filling, boosted with creamy soy-nut sauce.

I love how perfectly meals can turn out when you use only your fridge-leftovers. The situation was quite similar this time, too. Actually, I liked it so much, I made a batch the next day and the day after it to photograph this recipe. You see where I'm headed - it's a delicious salad, simply try it out to see for yourself.

 


1 tablespoon - 15ml   |   1 teaspoon - 5ml   |   Total time: 15 minutes


Ingredients:

  • Baby gem lettuce
  • Spinach
  • Fennel
  • Broccoli
  • Baby courgette
  • Avocado
  • Raisins
  • Chilli pepper
  • Fresh coriander and/or mint
  • Green (spring) onions
  • Firm tofu + soy sauce & oil for pan-frying

For the sauce (serves 2):

  • 1 tablespoon of peanut or almond butter
  • 1 tablespoon of tahini
  • 1/2 tablespoon of hemp seed or other nut oil
  • 1 tablespoon of tamari soy sauce
  • 3 teaspoons of maple syrup or honey
  • 3 tablespoons of cold water
  • juice of 1/2 lime

ARRANGE THE SALAD

All salad ingredient amounts are up to you. Start with a base of baby gem lettuce and spinach, add some chopped broccoli, thinly sliced zucchini, fennel, avocado, chopped spring onions and herbs. Sprinkle some sliced fresh chilli on top, add some raisins and chopped peanuts. Slice tofu and fry over medium heat with a bit of oil & tamari or regular soy sauce. Top your salad with pan fried tofu and drizzle a generous amount of tahini-nut sauce. Serve immediately.

NOTE: You can make this salad for your lunchbox. Keep the sliced salad ingredients in a food container, separately from the dressing. Refrigerate overnight if prepping the night before.

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