I am going out of town this weekend for my 20th high school reunion (WHAT?!?), so I’m trying to use up everything in my fridge for meals this week. I pretty much always have avocado and cilantro, and happened to buy some heirloom tomatos on my last grocery run, so thought I’d do a beefed-up summer salad by adding crispy potato slices and tofu to the mix.
I also have some leftover cooked quinoa from yet another serving of the Mexican Yum Stack (if you haven’t tried it yet, you must), so I fried that up to add a little more crunch. This is an easy salad for a lazy summer night.
Avocado-Tomato Salad with Creamy Jalapeno Dressing
Prep time: 10 min | Cook and serve time: 15 min | Ready in: 25 min
Yields: 2 servings
1/2 cup cashew cream (add milk if needed to reach the right consistency)
1/2 jalapeno pepper
1 tablespoon lime juice
8-ounce block extra firm tofu
1 medium red potato
1/4 cup cilantro
1/2 teaspoon salt
1/4 cup cooked quinoa
2 tablespoons olive oil
- Cube tomatoes.
- Cube avocado.
- Cut potato into thin slices.
- Chop cilantro.
- Slice tofu into 8 1/4-inch-thick squares.
- Remove seeds from jalapeno
- In a blender, process cashew cream, jalapeno, salt, and lime juice until smooth.
Cook and serve:
- Pour 2 teaspoons of olive oil into a large skillet on medium-high heat, then place potato slices in pan. Spread them out as much as possible. Cook until browned, 2 to 3 minutes on each side. Remove from pan and set aside.
- Pour another 2 teaspoons of olive oil in the same skillet and cook tofu over medium-high heat in one side of the pan, and crisp the quinoa in the other side. The tofu will take about 3 to 5 minutes on each side, and the quinoa will take about the same amount of time—continually press the quinoa into the pan with the back of a spatula to get it really crispy. Once cooked, slice tofu across the diagonal into triangles.
- To serve, lightly toss tomatoes and avocado together in two serving bowls; place the potato slices in a ring around the bowls; and layer the tofu on top of the potatoes. Drizzle dressing over the top, then garnish with cilantro and quinoa.