This cool, hydrating salad is perfect for spring and summer when the last thing you want to do is switch on the oven and heat up the house. Packed with nutrient-dense veggies and tossed in a delicious, oil-free dressing, it’ll leave you feeling energized and refreshed even on the hottest of days.
- Put all dressing ingredients in a blender or food processor and puree until completely smooth. Transfer to a jar or container and set aside. (You’ll have about 1 cup and will have some leftover after making this recipe.)
- In a large bowl, toss all salad ingredients except avocado. Pour some dressing over top and toss to coat. Transfer salad into a serving bowl and garnish with additional cilantro, mint, and avocado.
- For dressing:
- 1/3 package (1 pound) soft tofu
- 2 tablespoons tahini
- 2 tablespoons rice vinegar
- 1 tablespoon low-sodium tamari
- 3 tablespoons finely chopped fresh peeled ginger
- 1 lime, juiced
- For salad:
- 1 English cucumber, spiralized
- 1 small carrot, spiralized or julienned
- 1/3 cup very thinly shredded purple cabbage
- 3/4 cup defrosted shelled edamame
- 1 tablespoon mint, plus more for garnish
- 1 tablespoon cilantro, plus more for garnish
- Sliced avocado, for garnish
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