Description
A vibrant and refreshing salad featuring crisp cucumbers, creamy avocado, and a zesty dressing, perfect for lunches or light dinners.
Ingredients
Scale
- 1 whole cucumber, thinly sliced
- 1 small onion, thinly sliced
- 1 large handful of crispy baked tofu (≈ 150 g) or your protein of choice
- 1/3 cup edamame, shelled and thawed
- 1 small carrot, julienned
- 1 spring onion, sliced
- 1/2 avocado, cut into 1 cm cubes
- 1 tablespoon vegan cream cheese
- 1 tablespoon vegan mayo
- 1 tablespoon Sriracha
- 1 teaspoon chili-crisp oil
- 1 tablespoon soy sauce
- 1 tablespoon sesame seeds
- Optional: 1–2 teaspoons crushed nori flakes
Instructions
- Start by placing the thinly sliced cucumber at the bottom of your serving jar or bowl.
- Add the onion, followed by your crispy baked tofu.
- Sprinkle in the thawed edamame, julienned carrot, spring onion, and rich avocado cubes.
- In a mixing bowl, combine the vegan cream cheese, vegan mayo, Sriracha, chili-crisp oil, and soy sauce.
- Whisk the mixture until well combined and pour the dressing over your layered salad creation.
- Finish with a sprinkle of sesame seeds and optional crushed nori flakes.
- Seal the jar tightly and refrigerate if not eating immediately.
- When ready to serve, shake the jar to combine all ingredients.
Notes
For a heartier meal, layer the salad over quinoa or brown rice. Consider adding seasonal ingredients like fresh tomatoes or roasted butternut squash.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cook
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 5g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 0mg