Description
A refreshing and vibrant salad that combines crisp cucumbers, creamy avocado, and a flavorful dressing, perfect for summer dining.
Ingredients
Scale
- 1 whole cucumber, thinly sliced
- 1 small onion, thinly sliced
- 150g crispy baked tofu or other protein of choice
- 1/3 cup edamame, shelled and thawed
- 1 small carrot, julienned
- 1 spring onion, sliced
- 1/2 avocado, cut into 1 cm cubes
- 1 tbsp vegan cream cheese
- 1 tbsp vegan mayo
- 1 tbsp Sriracha
- 1 tsp chili-crisp oil
- 1 tbsp soy sauce
- 1 tbsp sesame seeds
- OPTIONAL: 1–2 tsp crushed nori flakes
Instructions
- Start layering by placing the thinly sliced cucumber at the bottom of a clean glass jar.
- Add the thinly sliced onion over the cucumbers.
- Follow with crispy baked tofu, then add the shelled edamame.
- Layer the julienned carrot and sliced spring onion next.
- Finally, introduce the cubed avocado for creaminess.
- Prepare the dressing by blending the vegan cream cheese, vegan mayo, Sriracha, chili-crisp oil, soy sauce, and sesame seeds until smooth.
- Pack it all together and refrigerate until ready to eat.
- Shake the jar before serving to mix the dressing.
- Enjoy the salad directly from the jar or serve it over rice or in lettuce wraps.
Notes
Customize with fresh herbs or different proteins. Make-ahead options are available for convenience.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 400mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 14g
- Cholesterol: 0mg