Lemon Cucumber Tofu Salad
- 2 lemon cucumbers, quartered then sliced into 1/4 inch thick slices
- 1 handful of fresh dill (about 2/3 cup loosely packed)
- 1/4 cup extra virgin olive oil
- 1/4 cup fresh lemon juice
- 2 big pinches of salt
- 8 ounces nigari extra firm tofu
- 1/4 cup pine nuts
- 1/2 of a large, ripe avocado
- This recipe is vegan
- This recipe is gluten-free
- Produce
- Avocado, large ripe (1/2)
- Dill, fresh (1 handful)
- Lemon cucumbers (2)
- Pine nuts (1/4 cup)
- Cooking & Baking
- Olive oil, extra virgin (1/4 cup)
- Salt (2 big pinches)
- Drinks
- Lemon juice, fresh (1/4 cup)
- Refrigerated
- Nigari extra firm tofu (8 ounces)
Preparation
Read recipe preparation on 101cookbooks.com
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Recipe Stats
Published June 22, 2009 (3 years ago).
51 people saved this recipe.
