Avocado Asparagus Salad

By Mari Miyachi
July 11, 2014
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Author Notes: Tofu used to be one of those foods that my boyfriend wouldn't touch with a 10 foot pole. Enter this salad. The creaminess of the avocado and the crunch of asparagus lend themselves to tofu. A little dijon doesn't hurt either. Adapted from The First Mess.Mari Miyachi

Serves: 4

Avocado Asparagus Salad

  • 1/4 cup olive oil
  • 1 tablespoon dijon mustard
  • 1 tablespoon chili flakes
  • 1 bunch oregano, chopped
  • 1 tablespoon cumin
  • 1 package extra firm tofu, diced
  • 1 bunch asparagus, chopped
  • 3 avocados, sliced
  • 2 apricots
  • 2 cups spinach
  • 1 bunch basil, chopped

Sweet Spicy Sauce

  • 2 tablespoons dijon mustard
  • 1 tablespoon maple syrup
  • 1 shallot, finely diced
  • 2 cloves garlic, minced
  • 1 tablespoon garam masala
  • 1 tablespoon cumin
  • 1 tablespoon soy sauce
  • 2 tablespoons water
  • 2 tablespoons olive oil
  1. Preheat the oven to 450 degrees.
  2. In a small bowl, mix the ingredients for the Sweet Spicy Sauce and set aside.
  3. In a medium bowl, mix the olive oil, mustard, chili flakes, thyme, cumin, tofu and asparagus. Let this marinate for at least 30 minutes.
  4. Lay the tofu and asparagus on a baking sheet. Cook in the oven for 30 minutes, stirring occasionally.
  5. Remove from the oven and toss with avocado, spinach, and basil. Serve immediately or let cool and serve at room temperature.

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