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Ingredients
- 1 large avocado
- Juice of 1 lime
- 4 green onions, sliced
- 2 to 4 radishes, thinly sliced
- 1⁄2 cucumber, sliced
- 4 cups baby spinach 1 L
- 1⁄2 cup halved cherry tomatoes 125 mL
- 1⁄2 cup sliced mushrooms 125 mL
- 4 oz soft silken tofu 125 g
- 3 tbsp milk 45 mL
- 2 tsp mustard 10 mL
- 1⁄2 tsp white wine vinegar 2 mL
- Pinch cayenne pepper
- Salt and black pepper to taste
Instructions
- Cut avocado into 1⁄4-inch (0.5 cm) cubes and drizzle with lime juice. In a large salad bowl, toss together avocado, green onions, radishes, cucumber, spinach, tomatoes and mushrooms.
- In a medium bowl or small blender, combine tofu, milk, mustard, vinegar, cayenne, salt and black pepper. Blend (using either the blender or an immersion blender) until smooth. Taste and adjust the seasoning if necessary.
- Dress the salad to taste and toss until evenly coated.
- Serves 6 - 8
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