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Avocado, chicory and celery salad with tofu

By Phillippa Cheifitz
4
Easy
20 minutes
5 minutes

Ingredients

  • 2 cups shredded celery
  • 2 heads chicory, sliced on the slant
  • 2 avocados, cut into short thick slices
  • 400 g block firm tofu
  • Avocado oil
  • Soy sauce or ponzu sauce (a citrus-flavoured soy sauce)
    • For garnishing:

  • Tufts of bitter greens (mizuna or curly endive, or a mix)
    • Dressing:

  • 2 tablespoons orange juice
  • 2 tablespoons olive oil
  • 1 teaspoon Dijon mustard
  • 4 tablespoons thick mayonnaise
  • Sea salt and milled pepper to taste.

Method

Mix the celery, chicory and avocado.
Combine the ingredients for the dressing, and pour over the salad.
Cut the tofu into 8 slices. Pat dry with paper towel.
Dryfry in a heated non-stick pan until brown and crusty.
Top servings of salad with still-warm tofu.
Drizzle with avocado oil and soy.
Tuck in tufts of bitter greens.