Chicory and avocado salad with tofu-dill dressing

Name: Chicory and avocado salad with tofu-dill dressing
Yield: Serves 4
Ingredients: juice of 1 lemon; 1 small garlic clove, crushed; 15 g/½ oz/½ cup dill, any tough stalks removed; sea salt and ground black pepper; sea salt and ground black pepper; 90 g/3½ oz/scant 1 cup walnut halves; juice of ½ lemon; 2 large ripe avocados; 50 g/2 oz rocket (arugula), washed and dried; 50 g/2 oz rocket (arugula), washed and dried; 3 chicory (Belgian endive) heads, leaves separated, washed and dried; pinch of salt; 50 ml/2 fl oz/¼ cup olive oil; 350 g/12 oz silken tofu; 5 ml/1 tsp French mustard; 5 ml/1 tsp clear honey; 5 ml/1 tsp light soy sauce

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Tofu Cookbook

By Becky Johnson

Published 2017

About

In this fresh, crunchy salad the bitterness of the chicory is perfectly complemented by the rocket, crunchy walnuts and smooth avocado. The piquant creamy dressing of tofu and dill, with a hint of French mustard, completes this light and summery salad.

Ingredients

3 chicory (Belgian endive) heads, leaves separated, washed and dried
50 g/2 oz rocket (arugula</

Vegetarian

Method

Toss the chicory and rocket leaves together in a bowl and then heap on to four individual serving plates. Peel, stone (pit) and slice the avocados, then toss in the lemon juice to prevent the slices from going brown.
Divide the avocado slices evenly among the plates, arranging them among the chicory and rocket leaves.
Sprinkle over the walnuts and season