Watermelon Salad with an Asian Twist
A surprising combination of flavours and textures, this is watermelon salad comes with a sweet, tangy and umami taste, is protein-rich because of the tofu addition, and it's bathed in a delicious ginger peanut butter dressing, making a great summer treat.
Servings: 2
Ingredients
- For the salad
- 1/4 medium peeled watermelon about 2 cups flesh and cut into cubes (loved this idea from The Kitchn)
- 2 cups fresh baby spinach
- 1/4 cup red cabbage grated
- 1 avocado peeled and cut into slices
- 1 large cucumber diced
- 2 green onions diced
- 5-6 fresh mint leaves
- 1/2 cup pistachio lightly toasted, crushed
- 1/2 cup extra-firm tofu cut into cubes
- 1 tbsp coconut oil
- For the dressing
- 1 tbsp creamy peanut butter
- 2 tbsp low sodium soy sauce
- 1 tsp maple syrup
- 1 garlic clove
- 1 tsp freshly grated ginger
- 2 tbsp lime juice
- 1/4 cup water
Instructions
- Add the dressing ingredients into the blender and pulse to obtain a creamy mixture.
- Transfer into a jar and refrigerate.
- Heat the coconut oil into a non-stick skillet, and add the tofu cubes.
- Cook over medium heat about 10 minutes, stirring frequently until golden on each side.
- Transfer into a bowl and set aside.
- In a medium bowl combine the spinach, avocado, cabbage, cucumber and green onions.
- Top with the watermelon and tofu cubes, drizzle the sauce, garnish with fresh mint leaves and crushed pistachio and serve!
Notes
