Fresh Spinach and Avocado Salad
Instructions:
- Young, tender spinach leaves make a change from lettuce and are delicious served with avocado, cherry tomatoes and radishes in a tofu sauce.
- 1 large avocado
- Juice of 1 lime
- 225 g/8 oz fresh baby spinach leaves
- 115 g/4 oz cherry tomatoes
- 4 spring onions, sliced
- 1/2 cucumber
- 50 g/2 oz radishes, sliced
- For the dressing
- 115 g/4 oz soft silken tofu
- 45 ml/3 tbsp milk
- 10 ml/2 tsp prepared mustard
- 2.5 ml/l/2tsp white wine vinegar
- Pinch of cayenne, plus extra to serve
- Salt and freshly ground black pepper
- Cut the avocado in half, remove the stone, and strip off the skin. Cut the flesh into slices. Transfer to a plate, drizzle over the lime juice, and set aside.
- Wash and dry the spinach leaves. Put them in a mixing bowl.
- Cut the larger cherry tomatoes in half, and add all the tomatoes to the mixing bowl, with the spring onions. Cut the cucumber into chunks, and add to the bowl with the sliced radishes.
- Make the dressing. Put the tofu, milk, mustard, wine vinegar and cayenne in a food processor or blender. Add salt and pepper to taste. Process for 30 seconds until smooth. Scrape the dressing into a bowl, and add a little extra milk if you like a thinner dressing.
- Sprinkle with a little extra cayenne, and garnish with radish roses and herb sprigs.
- Serves 2-3