Name: Avocado cucumber salad with tofu
Prep time: 15 min
Total time: 15 min
Yield: 1 serving
Ingredients: 6 oz cucumber, diced; 1/4 avocado, diced; 1/4 medium red onion, thinly sliced; 8 oz extra-firm tofu, diced and patted dry; 1 cup canned chickpeas, drained and rinsed; 1 1/2 tbsp lemon juice; 1 tsp extra virgin olive oil; 1 tsp salt; 1/2 tsp black pepper; 1 tsp dried oregano

Nutrition

Per serving

560 calories

Protein: 37g; 25% of calories
Carbs: 53g; 36% of calories
Fat: 26g; 40% of calories

Instructions

Prep 15 min · Cook 0 min

Place the diced cucumber in a large bowl and toss with a pinch of the salt. Let it sit for 5 minutes, then drain any liquid that has pooled in the bottom of the bowl.
In the same bowl with the cucumber, whisk together the lemon juice, olive oil, the remaining salt, black pepper, and dried oregano.
Add the red onion, diced tofu, and chickpeas to the bowl. Toss thoroughly to coat in the dressing. Gently fold in the avocado with only three or four turns to keep the pieces intact. Transfer to a plate and serve immediately.

Nutrition

Ingredients

Instructions

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