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- Makes 11 cups salad + ¾ cup 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).
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