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Rainbow Salad with Umeboshi Dressing

This spontaneous papaya-avocado-beet-tofu salad was SOOOO good I could not resist sharing it!

Rainbow Salad with Umeboshi Dressing

Ingredients

Ingredients salad

  • 1 tsp sesame oil for stir-frying
  • 100 g firm tofu
  • A handful of bean sprouts
  • A small piece of red-bell pepper
  • 1/2 small avocado
  • 1 medium beet, cooked
  • 100 g of fresh papaya flesh
  • A handful of leafy greens
  • Sesame seeds to garnish

Ingredients Dressing

  • 1 tsp umeboshi paste
  • Juice of 1/2 lemon
  • 2 tsp sesame oil
  • 1 tsp tamari
  • 1 tsp balsamic vinegar
  • 2 tsp agave syrup (any other liquid sweetener will do)

Preparation

  1. Cut the tofu in cubes and bell-pepper in rings.
  2. Heat the oil in a skillet. When hot, add the tofu, bean sprouts and bell-pepper rings and stir-fry for 5 minutes.
  3. Cut the papaya, beets and avocado in cubes. Mix with the leafy greens and arrange on the plate.
  4. Prepare the dressing by whisking all the dressing ingredients together.
  5. Arrange the tofu, stir-fried sprouts and bell-pepper rings on the top of the vegetables. Decorate with the sesame seeds and sprinkle generously with the dressing.

 

AUTHOR & RECIPE DETAILS


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