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The tofu makes a very creamy dressing, which you can use in many different recipes such as on tropical fruit for a first course or for a delicate mixed greens salad garnished with fresh fruit. Other possibilities include using it as a dessert sauce over frozen fruit-flavored yogurt or as a flavorful topping for cut-up fruit for dessert.
Put tofu, banana, lime zest, lime juice, honey, salt and pepper in a blender or food processor, and process until smooth, for about 30 seconds. Refrigerate until chilled.
Slice melons by carefully cutting off rinds, leaving melons whole. Cut 1/4-inch-thick slices from one side until nearly at seed cavity. Repeat with remaining 3 sides. Stack, cut slices into 1/4-x3-inch pieces and measure in cup. Put strips in a bowl.
Remove very green leaves from outer layers of cabbage, and cut off any thick ribs and tough stem ends. Stack 3 or 4 leaves, and roll into a cigar shape. Using a very sharp knife, slice cabbage into very thin shreds, and add to bowl with melon.
Dress salad with chilled yogurt-banana-lime dressing, gently stirring it in to avoid breaking melon, and serve.
- Calories 120
- Carbohydrate Content 23 g
- Cholesterol Content 0 mg
- Fat Content 2 g
- Fiber Content 1 g
- Protein Content 5 g
- Saturated Fat Content 0 g
- Sodium Content 410 mg
- Sugar Content 9 g