30-Minute Meals, Dairy-Free, Dinners, Gluten-Free, Grain-Free, Mains, Mexican, Salads, Two Servings, Vegetarian
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Avocado-Tomato Salad with Creamy Jalapeno Dressing

Avocado Tomato SaladI 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.

Happy cooking!

Avocado-Tomato Salad with Creamy Jalapeno Dressing
Prep time:
10 min  |  Cook and serve time: 15 min | Ready in: 25 min
Yields: 2 servings

Ingredeints for Tomato-Avocado Salad

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
2 tomatoes
1 medium red potato
1 avocado
1/4 cup cilantro
1/2 teaspoon salt
1/4 cup cooked quinoa
2 tablespoons olive oil

  1. Cube tomatoes.
  2. Cube avocado.
  3. Cut potato into thin slices.
  4. Chop cilantro.
  5. Slice tofu into 8 1/4-inch-thick squares.
  6. Remove seeds from jalapeno
  7. In a blender, process cashew cream, jalapeno, salt, and lime juice until smooth.

Cook and serve:

  1. 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.
  2. 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.
  3. 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.

Tomato-Avocado Salad

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