Avocado Tofu Broccoli Salad, Miso Yogurt Lime Dressing


This salad is fresh, yet wholesome. Served with crunchy walnut bread it’s the ultimate sustenance to see you into the new season.


2 Avocados, peeled & halved

300g Silken Tofu, cut into cubes

200g Tenderstem Broccoli, steamed and cooled

100g Sugar Snap Peas

1 Cucumber, cut into ribbons

30g Mixed Baby Spinach & Rocket leaves, washed

50g Toasted Pistachios, chopped

100g Green Olives


1 tbsp Miso

3 tbsp Lime Juice

1 Clove Garlic, minced

3 tbsp Yogurt

3 tbsp Extra Virgin Olive Oil

1 Green Chilli, finely chopped


1. Begin with the dressing, mix all ingredients in a screw top jar, and shake vigorously to combine, the miso may need extra mixing with a fork. Taste, adjust the seasoning and ste aside for the flavour to develop.

2. For the salad, assemble just before you wish to serve. Tumble all ingredients aside from the tofu and avocado into a bowl and add 3 tbsp. dressing. Mix well then top with the tofu and avocado.

3. Serve in a large bowl for everyone to help themselves. Extra dressing and crusty bread are a must!