By Mayo Clinic Staff

Dietitian's tip:

Four classic soy foods — tofu, soy milk, miso and soy sauce — flavor this creamy dressing. This dressing is also delicious on sliced tomatoes or grilled salmon.

Number of servings

Serves 6


    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 low-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. For the salad:

  10. 1 small avocado, pitted, peeled and cut into 12 thin slices
  11. 1 tablespoon fresh lemon juice
  12. 12 ounces mixed baby lettuces (about 10 cups)
  13. 1/4 cup chopped red onion
  14. 1 green (spring) onion, including tender green top, thinly sliced on the diagonal
  15. 1 tablespoon chopped fresh cilantro (fresh coriander)


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 drizzle of the remaining dressing. Serve immediately.

Nutritional analysis per serving

Serving size: About 1 1/2 cup

  • Total carbohydrate 6 g
  • Dietary fiber 3 g
  • Sodium 124 mg
  • Saturated fat 0.5 g
  • Total fat 4 g
  • Cholesterol 0 mg
  • Protein 3 g
  • Monounsaturated fat 2 g
  • Calories 72
  • Total sugars 2 g
  • Added sugars 0 g
  • Trans fat 0 g

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 a James Beard award.

June 15, 2017