Name: Strawberry-Radish Salad with Creamy Lemon Dressing
Ingredients: 1/3 cup firm silken- style tofu (1/4 of a 12.3 oz pacakge); ½ tsp lemon zest; 2 tbsps lemon juice; ¼ tsp sea salt; ⅛ tsp freshly ground black pepper; ¼ cup finely chopped shallot; 3 cups fresh arugula; 3 cups torn leaf lettuce or fresh baby spinach; ½ cup fresh mint leaves; 3 cups strawberries (quartered); 1 cup thinly sliced radishes; ½ cup chopped English cucumber; ¼ cup crumbled firm silken-style tofu (optional)

Strawberry-Radish Salad with Creamy Lemon Dressing

This light spring salad makes a bright and fresh side dish when the weather starts to warm up. Here, a bed of tender mixed greens and fresh mint leaves is piled high with thinly sliced radishes, jammy strawberries, and refreshing cucumber to create a tantalizing trifecta of toppers. A creamy lemon dressing—which gets its velvety texture from silken tofu—adds a delightful pop of citrus to tie everything together.

Print Recipe

Ingredients

firm silken- style tofu, 1/4 of a 12.3 oz pacakge 1/3 cup
lemon zest ½ tsp
lemon juice 2 tbsps
sea salt ¼ tsp
freshly ground black pepper ⅛ tsp
finely chopped shallot ¼ cup
fresh arugula 3 cups
torn leaf lettuce or fresh baby spinach 3 cups
fresh mint leaves ½ cup
strawberries, quartered 3 cups
thinly sliced radishes 1 cup
chopped English cucumber ½ cup
crumbled firm silken-style tofu, optional ¼ cup

Instructions

For dressing, in a medium bowl combine the first five ingredients (through pepper) and 2 tablespoons water. Blend with an immersion blender or in a mini food processor until smooth. Stir in shallot. Let stand at room temperature 15 minutes to let flavors blend.
For salad, in a large bowl toss together arugula, lettuce, and mint. Divide greens among serving plates. Top with strawberries, radishes, and cucumber. Drizzle with dressing. Sprinkle with crumbled tofu (if using).