- Prep-time: / Ready In:
- Makes 11 cups salad + ¾ cup dressing
- Serving size: 2¾ cups salad + 3 tablespoons dressing
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This light spring salad makes a bright and fresh side dish when the weather starts to warm up. Here, a bed of tender mixed greens and fresh mint leaves is piled high with thinly sliced radishes, jammy strawberries, and refreshing cucumber to create a tantalizing trifecta of toppers. A creamy lemon dressing—which gets its velvety texture from silken tofu—adds a delightful pop of citrus to tie everything together. Serve this up alongside a bowl of gazpacho or a stacked veggie sandwich for a delicious meal that celebrates springtime produce.
For more inspiration, check out these tasty ideas:
Ingredients
- ¼ of a 12.3-oz. package firm silken- style tofu (⅓ cup)
- ½ teaspoon lemon zest
- 2 tablespoons lemon juice
- ¼ teaspoon sea salt
- ⅛ teaspoon freshly ground black pepper
- ¼ cup finely chopped shallot
- 3 cups fresh arugula
- 3 cups torn leaf lettuce or fresh baby spinach
- ½ cup fresh mint leaves
- 3 cups strawberries, quartered
- 1 cup thinly sliced radishes
- ½ cup chopped English cucumber
- ¼ cup crumbled firm silken-style tofu (optional)
Instructions
- For dressing, in a medium bowl combine the first five ingredients (through pepper) and 2 tablespoons water. Blend with an immersion blender or in a mini food processor until smooth. Stir in shallot. Let stand at room temperature 15 minutes to let flavors blend.
- For salad, in a large bowl toss together arugula, lettuce, and mint. Divide greens among serving plates. Top with strawberries, radishes, and cucumber. Drizzle with dressing. Sprinkle with crumbled tofu (if using).
Per serving (2¾ cups salad + 3 tablespoons dressing): 80 calories, 14 g carbohydrates, 5 g protein, 2 g total fat, 0 g saturated fat, 0 g cholesterol, 101 mg sodium, 3 g fiber, 7 g sugar
Note: Nutritional information is provided as an estimate only.
Comments (1)
(4 from 2 votes)The salad ingredients were a lovely combo, but the dressing didn't cut it for me. Perhaps caramelized onion, or roasted garlic verses the shallot? Perhaps I did something wrong, but that specific amount of shallot added to the tofu made it extremely bitter. I like the tofu being added w/o oil base however. I will continue to work with it. I really do like the no oil, but this didn't make it for me personally. Thank you!