I’m Suffering From a Severe Salad Deficiency.

Too often I ignore my body’s desperate pleas for salad.

So tonight I upped my salad intake by using lettuce from our garden. This simple meal is garnished with a quick nut-cheese, plus it’s naturally gluten-free which is great for my tummy! My body feels so relieved.

Make lots because frankly, you will want another helping afterwards and you’ll be extremely disappointed if there is none left.

I urgently need more salad recipes so if you’d have some you’d like to share, please do.


Soy sauce
Mixed nuts or cashews
Spring onion (optional)
Chopped lettuce
Mung bean sprouts
4 Bean mix (tinned beans)
Balsamic vinegar
Mixed herbs


Pan fry tofu with garlic and a dash of soy sauce (optional). Finely slice carrot, cucumber, lettuce and avocado and add to a bowl with mung bean sprouts. In a food processor mix cashew nuts and lemon juice with a stalk of chopped spring onion (optional), add a dash of salt until cheesy, then roll into balls. Make a quick balsamic dressing by blending a 1/4 cup of oil and an 1/8th of a cup of balsamic vinegar and a sprinkling of mixed herbs. Assemble by tossing the salad, then serve with balls of cashew cheese on the side, topped with tofu and splashed with balsamic dressing.

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  1. Hey, Just wondering where you buy your tofu from if you are in Auckland? Thanks, Amanda

    • I’m down the Island and I prefer Hings Tofu which is harder to come by in Auckland.

      You can go to the Tofu shop and also Lim Chhour or Silver Bell and squeeze the packets!

  2. P.S. There is also a Tofu shop in Howick, Newmarket and Mt Albert 🙂


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