tofu-watercress-salad-with-mango-avocado

This tofu-topped watercress salad is a fresh, plant-based meal perfect for when you want something hearty but are looking to eat less meat. Salad ingredients like mango and avocado add tangy flavor and creamy texture to bring the dish together and level up your green salad or vegetable salad repertoire.

Ingredient

¼ cup extra-virgin olive oil
¼ cup red-wine vinegar
1 teaspoon honey
1 teaspoon Dijon mustard
¼ teaspoon salt
½ teaspoon ground pepper
8 cups lightly packed trimmed watercress and/or mixed salad greens
1 cup Honey-Balsamic Roasted Tofu (see Associated Recipe)
½ ripe avocado, sliced
½ cup chopped fresh mango
½ cup sliced red bell pepper
¼ cup thinly sliced red onion
¼ cup thinly sliced radishes
¼ cup chopped fresh cilantro
2 teaspoons sesame seeds

Direction

Whisk oil, vinegar, honey, mustard, salt and pepper in a small bowl.
Arrange watercress (or greens), tofu, avocado, mango, bell pepper, onion and radishes in 4 bowls. Serve drizzled with the dressing and sprinkled with cilantro and sesame seeds.