By Mayo Clinic Staff

Dietitian's tip:

Four classic soy foods — tofu, soy milk, miso and soy sauce — flavor this creamy dressing. A perfect complement to the avocado in this salad, the dressing is equally delicious on sliced tomatoes or grilled salmon.

Number of servings

Serves 6

Ingredients

    For the dressing

  1. 1/3 cup plain silken tofu
  2. 1/3 cup low-fat plain soy milk (soya milk)
  3. 1 tablespoon peeled and minced fresh ginger
  4. 1 1/2 teaspoons reduced-sodium soy sauce
  5. 1 teaspoon light miso
  6. 1 teaspoon Dijon mustard
  7. 1 tablespoon chopped fresh cilantro (fresh coriander)
  8. 1 tablespoon chopped green (spring) onion, including tender green top
  9. 1 small avocado, pitted, peeled and cut into 12 thin slices
  10. 1 tablespoon fresh lemon juice
  11. 12 ounces mixed baby lettuces
  12. 1/4 cup chopped red onion
  13. 1 green (spring) onion, including tender green top, thinly sliced on the diagonal
  14. 1 tablespoon chopped fresh cilantro (fresh coriander)

Directions

To make the dressing, combine tofu, soy milk, ginger, soy sauce, miso and mustard in a blender or food processor. Process just until smooth and creamy. Transfer to a bowl and stir in the cilantro and green onion. Cover and refrigerate for at least 1 hour.

In a small bowl, toss the avocado slices in the lemon juice to prevent browning. Set aside. In a large bowl, combine the lettuces, red and green onions, and cilantro and toss to mix.

Add 2/3 of the dressing and toss lightly to coat. Divide the salad among individual plates. Arrange 2 avocado slices on top of each portion in a crisscross pattern. Top each avocado cross with a dollop of the remaining dressing. Serve immediately.

Nutritional analysis per serving

  • Total carbohydrate 7 g
  • Dietary fiber 3 g
  • Sodium 131 mg
  • Saturated fat 1 g
  • Total fat 5 g
  • Cholesterol 0 mg
  • Protein 3 g
  • Monounsaturated fat 3 g
  • Calories 76

This recipe is one of 150 recipes collected in The New Mayo Clinic Cookbook, published by Mayo Clinic Health Information and Oxmoor House, and winner of the 2005 James Beard award.

May 19, 2011