Mendocino Mixed Salad
A vegetarian entree salad featuring fried tofu, kidney beans, olives, shredded carrot, alfalfa sprouts and Jack cheese dressed with a fresh avocado and buttermilk dressing.
1 cup (4 ounces) diced avocado (1/4-inch cubes)
1/2 cup low-fat buttermilk
1 tablespoon chopped chives
1 teaspoon kosher salt
1/4 teaspoon coarsely ground black pepper
1 teaspoon olive oil
12 ounce diced extra firm tofu (1-inch dice)
2 quarts (8 ounces) torn red leaf lettuce
1 (15-ounce) can kidney beans, drained and rinsed
1 cup olives, whole, pitted
1 cup shredded carrots
1 cup alfalfa sprouts
1 cup shredded Monterey Jack cheese
2 tablespoons toasted sunflower seeds
- Combine 1/2 cup of avocado with buttermilk in the bowl of a food processor. Pulse until creamy and smooth. Transfer to a small mixing bowl and stir in remaining avocado, chives, 1/2 teaspoon of Salt and ground black pepper and set aside.
- Heat oil in a medium sized non-stick sauté pan over medium high heat. Add tofu, season with remaining salt and cook for 4 to 5 minutes, stirring occasionally until golden brown. Set aside to cool.
- In a large mixing bowl, combine lettuce, beans, olives, carrots, and tofu. Toss with creamy avocado dressing until evenly coated. Top with sprouts, shredded cheese and sunflower seeds just before serving.
Makes 6 servings.
Nutritional Information Per Serving (1/6 of recipe): Calories: 404; Total Fat: 18g; Saturated Fat: 7g; Cholesterol: 27mg; Total Carbs: 39g; Fiber: 16g; Protein: 25g; Sodium: 614mg; Potassium: 1071mg.
Recipe and photograph courtesy of California Ripe Olives.