Admit it, you should eat more vegetables. A side dish at dinner doesn’t always cut it. And, if most of your vegetable servings come microwaved in a bag, coated with cheddar cheese or dipped into full-fat, dairy-based dressing, are you really doing your body any good? You need fresh veggies and you need them unencumbered by diet-breaking sauces and dressings. This recipe takes easy-to-love veggies, adds tofu for protein and tosses them with an herbed, lemon avocado oil. In the end, you get a light but savory salad whether you’re eating at home, in the office or at the park.
Cucumber, Carrot and Tofu Salad with Lemon-Dill Dressing
Ingredients
8 oz. organic firm tofu, pressed and diced
1-½ cups cucumber, diced
½ cup carrots, diced
Dressing
2 Tbsp. avocado oil
2 Tbsp. fresh lemon juice
1 Tbsp. fresh dill, minced
¼ tsp. salt and pepper
Directions
- In a small bowl, combine all dressing ingredients.
- In a large bowl, toss together tofu, cucumber and carrots.
- Drizzle dressing over salad.
- Serve over fresh greens, into a gluten-free pita or with lettuce wraps.