I’ve been lost in summer lately and haven’t been posting much. But I’m back today with a super healthy lunch salad recipe (inspired by working-from-home procrastination). This salad reminds me a little bit of the broccoli salad my parents used to make when I was a kid. Their version was really simple and served cold with lots of vinegar. I’ve recreated it to include some protein (tofu), crunch (walnuts) and the happy combination of avocado, lime and walla walla onions. For those of you who aren’t familiar with walla walla onions, they are large, sweet white onions. I’m not a huge fan of onions in general, especially when raw, but I love these! I picked some up in the Okanagan over the weekend and they’re delicious.
Broccoli Tofu Salad with Avocado & Walla Walla Onions
2 medium heads of broccoli, boiled
200g extra firm organic tofu
handful of walnuts, toasted
1 avocado, cubed
1/4 walla walla onion (sweet onion), finely diced
juice of 1 lime
1/2 Tbsp apple cider vinegar
1 Tbsp coconut oil
1 tsp turmeric
sea salt to taste
Cut broccoli into bite sized pieces and boil until cooked, strain. Add coconut oil and turmeric while hot.
Meanwhile lightly toast the walnuts in a dry frying pan, remove from pan, chop and set aside. In the same pan, add a little coconut oil and sear the tofu until golden. Cut into cubes.
In a large bowl, combine broccoli, tofu, walnuts, onions, avocado, lime, vinegar and season with sea salt to taste. Can be served warm or cold.
