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June may be the kindest month of the year: long sunlit days, warm, soft nights – and the whole of summer stretching ahead. The food should be just as inviting. For a light, fresh dinner, try this Asian Chopped Salad – it comes together in a snap. To honor Dad on his special day (June 19), whip up the blueberry-loaded waffles. If you need to make something a little festive for friends, try the flower-garnished fruit salad from our cover. Enjoy!
ASIAN CHOPPED SALAD
Serves 6 – Vegan – 30 minutes or fewer
Chopped salads are so easy to assemble and eat that they should become part of every cook’s repertoire. This nutritious version puts an Asian spin on the theme. Offer crisp breadsticks and iced green tea as accompaniments.
1 cucumber, peeled and diced
8 oz. Oriental-style baked tofu, diced
1 red pepper, seeded and diced
1 cup cooked shelled edamame
1/2 cup wasabi-seasoned peas
1/2 cup soy nuts
1 Tbs. minced fresh ginger, or more to taste
1 Tbs. toasted sesame seeds
Tamari Oriental-style salad dressing to taste
1. Squeeze diced cucumber to remove excess moisture. In separate bowl, combine tofu, red
pepper, edamame, peas and soy nuts.
2. Add cucumber, and sprinkle salad with ginger and sesame seeds. Toss with desired amount
of dressing, and serve.
PER SERVING: 180 CAL; 16G PROT; 8G TOTAL FAT (1G SAT. FAT); 13G CARB; 0MG