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I should patent this salad. Takes about 10 minutes to make if you have lettuce and tofu prepped (that takes about 30 minutes weekly…).
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Lettuce, carrots, tomato, cucumber, pickled kalamata olives (store bought), pickled jalapenos (fresh pickled at home), baked diced seasoned tofu, avocado. Dressing is just lemon juice, salt and pepper, I don't like fancy dressings.
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The key is that I buy 3 heads of fresh lettuce every couple of weeks at the farmer's market, and immediately wash, chop, and spin-dry them, and bag in a large ziplock with some paper towels. That's what makes the salad -- really good and fresh/crisp lettuce as the base.
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I like tempeh (wife makes thin strips crisp-baked into a bacon-like thing for use in this salad), but overall prefer tofu, egg, or cheese here. Tempeh is a little too dry, and works better for me in curries/gravies.