Description
A refreshing and nutritious salad featuring crispy cucumbers, creamy avocado, protein-rich tofu, and crunchy vegetables, dressed with a spicy sriracha-mayo sauce.
Ingredients
Scale
- 2 medium cucumbers, sliced
- 1 cup tofu, cubed
- 1 cup edamame (shelled)
- 1 ripe avocado, diced
- 1 cup assorted crunchy veggies (bell peppers, carrots, etc.)
- 2 tablespoons sriracha
- 2 tablespoons mayonnaise or vegan mayo
- Salt and pepper to taste
Instructions
- Prepare All Ingredients: Slice the cucumbers, cube the tofu, shell the edamame, and dice the avocado. Wash and chop your assorted crunchy veggies into bite-sized pieces.
- Combine Ingredients: In a large mixing bowl, combine the sliced cucumbers, cubed tofu, shelled edamame, diced avocado, and assorted crunchy vegetables. Gently mix these together.
- Make the Dressing: In a separate small bowl, mix the sriracha and mayonnaise or vegan mayo until smooth and creamy.
- Dress the Salad: Pour the dressing over the salad mixture in the large bowl. Toss gently to coat all ingredients.
- Season to Taste: Season the salad with salt and pepper as needed.
- Serve Immediately or Chill: Serve the salad right away or let it chill in the refrigerator for about 30 minutes for enhanced flavor.
Notes
Consider garnishing with sesame seeds or chopped green onions for added flavor.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cooking
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 300mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg
Keywords: cucumber salad, vegan salad, nutritious salad, healthy meal