Chinese Leaves and Avocado Salad with Tofu Dressing

1 small head of Chinese Leaves
1 small green pepper
2 stalks celery
1/2 a small red cabbage
2 tomatoes
1 large avocado
2 oz 50 gm raisins
Tofu Dressing
6 oz 175 gm tofu
2 Tblsp cider vinegar
2 Tblsp vegetable oil
1 Tblsp soy sauce
salt and pepper to taste
2 oz 50 gm flaked almonds, toasted
juice of 1 lemon
Chop the Chinese leaves, pepper, celery and red cabbage. Quarter the tomatoes. Peel the avocado, remove the stone and slice the flesh. Keep some avocado slices on one side for garnish. Dip them in the lemon juice. Mix all the prepared ingredients together in a bowl.
Tofu Dressing :- Drain and dice the tofu. Beat it with the other ingredients until it is smooth and creamy.
Add the raisins to the salad. Stir in the tofu dressing.
Garnish with the reserved avocado slices and sprinkle with the toasted almonds.
Serves 4 people.
Tofu Dressing will keep for a week in an airtight container in the refrigerator.


About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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