Avocado, Tofu and Chickpea Salad

Recipe contributed by Chef Emmanuel, Owner of Michelin-starred restaurants, Saint Pierre and Shoukouwa.

Serves: 4
Prep Time: 20 mins

Ingredients

Salad

• Avocado, 1, peeled, seeded and chopped into 1cm cubes
• Momotaro tomato, 1, diced in 8
• Tamago tofu mushi, 150g, sliced
• Chickpeas, 1 tin, strained and rinsed
• Baby spinach or rocket, 200g
• Flax seeds, 2 tbsp
• Walnuts, 2 tbsp

Dressing

• Lime zest and juice, 1
• Shallot, 1 tsp, chopped
• Balsamic vinegar, 1 tsp
• Coriander leaf, 2 tbsp, chopped
• Cracked black pepper, To taste
• Sea salt, To taste (optional)

Method

1. Combine all the ingredients for the dressing, and season to taste.
2. Place all salad ingredients in a bowl and toss with dressing.

Nutrients per serving

Energy: 268kcal
Protein: 9g
Total Fat (Saturated Fat): 10g (2g)
Cholesterol: 38mg
Carbohydrate: 26g
Dietary Fibre: 11g
Sodium: 76mg

Watch the full cooking demo: