Asian-Inspired Summer Salad with Nectarines and Miso-Orange Dressing
This Asian-Inspired Summer Salad is a vibrant and refreshing dish that perfectly captures the essence of the season. Featuring a colorful mix of mixed salad leaves, juicy tomatoes, crisp cucumber, creamy avocado, and sweet nectarine slices, this salad offers a delightful combination of flavors and textures. The star of the dish is the grilled tofu, seasoned to perfection and adding a satisfying savory element. Topped with crunchy crispy seaweed and a nutty cashew parm, every bite is an adventure. The salad is brought together with a tangy miso-orange dressing, adding a zesty twist that elevates the whole experience. Perfect as a light meal or appetizer, this salad is both delicious and nourishing, making it an ideal choice for a summer day.
- Prep Time: 15
- Cook Time: 5
- Total Time: 20
Ingredients
For the Salad:
- Mixed Salad Leaves: 2 cups
- Tomatoes: 1/4 cup, halved or quartered
- Zucchini: 1 small, cut into ribbons
- Avocado: 1/4, sliced
- Nectarine: 1, sliced
- Cucumber: 1/4, sliced
- Crispy Seaweed: 1 tbsp, crushed (optional)
- Cashew Parm: 2 tbsp (recipe below)
For the Cashew Parm:
- Cashew Nuts: 1/4 cup
- Nutritional Yeast: 1 tbsp
For the Grilled Tofu:
- Firm Tofu: 1/4 block, sliced into thin strips
- Olive Oil: 1 tsp
- Salt: A pinch
- Pepper: A pinch
For the Miso-Orange Dressing:
- Orange Juice: 2 tbsp (freshly squeezed)
- White Miso Paste: 1 tsp
- Tamari (or Soy Sauce): 1 tsp
- Maple Syrup: 1/2 tsp
Instructions
1. Prepare the Cashew Parm:
- In a blender or food processor, combine the cashew nuts and nutritional yeast.
- Blend until you have a fine, crumbly texture. Set aside.
2. Prepare the Grilled Tofu:
- Heat a grill pan over medium-high heat and add 1 tsp of olive oil.
- Slice the tofu into thin strips and season with a pinch of salt and pepper.
- Grill the tofu strips for 2-3 minutes on each side until golden brown and slightly crispy. Set aside.
3. Prepare the Vegetables:
- Mixed Salad Leaves: Rinse and dry the salad leaves.
- Tomatoes: Halve or quarter the tomatoes.
- Zucchini: Using a vegetable peeler, slice the zucchini into ribbons.
- Avocado: Slice the avocado.
- Nectarine: Slice the nectarine.
- Cucumber: Slice the cucumber.
4. Prepare the Miso-Orange Dressing:
- In a small bowl, whisk together the orange juice, miso paste, tamari, and maple syrup until smooth and well combined.
5. Assemble the Salad:
- On a serving plate, arrange the mixed salad leaves as the base.
- Add the tomatoes, zucchini ribbons, avocado slices, nectarine slices, and cucumber slices on top.
- Place the grilled tofu strips over the vegetables.
- Sprinkle the crispy seaweed and cashew parm over the salad for added crunch and flavor.
- Drizzle the miso-orange dressing over the salad.
6. Serve:
- Serve immediately and enjoy the refreshing and flavorful Asian-inspired summer salad.
Nutrition
- Calories: 350
- Sugar: 12g
- Sodium: 600mg
- Fat: 24g
- Carbohydrates: 25g
- Fiber: 7g
- Protein: 10g