Tofu Watercress Salad With Mango Avocado Recipes

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AVOCADO AND WATERCRESS SALAD



Avocado and Watercress Salad image

Provided by Maggie Ruggiero

Categories     Salad     Appetizer     No-Cook     Picnic     Low Carb     Quick & Easy     High Fiber     Low Sodium     Mother's Day     Dinner     Avocado     Spring     Summer     Healthy     Potluck     Watercress     Gourmet     Sugar Conscious     Vegan     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Kosher

Yield makes 6 servings

Number Of Ingredients 8

1/4 cup rice vinegar (not seasoned)
1 tablespoon grated sweet onion such as Vidalia or Walla Walla (use large holes of a box grater)
1/4 cup finely grated peeled Gala apple (use small holes of box grater)
4 teaspoons soy sauce
1 teaspoon sugar
3 tablespoons vegetable oil
6 cups watercress (thin stems and leaves only; from 1 large bunch)
1 firm-ripe avocado

Steps:

  • Stir together vinegar, onion, apple, soy sauce, and sugar until sugar has dissolved, then stir in oil.
  • Just before serving, toss watercress with enough dressing to coat. Quarter, pit, and peel avocado, then cut crosswise into 1/4-inch-thick slices. Gently toss with watercress.

WATERCRESS, AVOCADO AND MANGO SALAD



Watercress, Avocado and Mango Salad image

Provided by Emeril Lagasse

Categories     side-dish

Time 25m

Yield 6 servings

Number Of Ingredients 11

1/2 cup pink grapefruit juice, reduced to 1/4 cup
1 tablespoon honey
1 teaspoon minced shallots
1/2 teaspoon Dijon mustard
1/4 teaspoon minced garlic
1/2 cup extra virgin olive oil
1 tablespoon chopped fresh basil
Salt and pepper to taste
6-ounces fresh watercress
1 cup diced fresh mango
1 Haas avocado, cut into 6 wedges

Steps:

  • Place the grapefruit juice in a small nonreactive saucepan and cook until reduced in volume by one-half. Set aside to cool.
  • In a medium bowl, combine the cooled reduced grapefruit juice, honey, shallots, mustard and garlic and whisk to blend. While continuing to whisk, add the oil in a slow, steady drizzle until fully incorporated. Stir in the basil and season with salt and pepper to taste.
  • In a large salad bowl, combine the watercress, mango, and 1/4 cup of the vinaigrette. Season lightly with salt and pepper and toss to combine. Serve salad with grilled seafood, simple grilled fish, or chicken, drizzled with extra vinaigrette if desired.

EASY TOFU AND WATERCRESS SALAD



Easy Tofu and Watercress Salad image

One of Hawaii's local favorites. Easy to make and always a crowd-pleaser.

Provided by getinmybelly

Time 20m

Yield 6

Number Of Ingredients 12

1 bunch watercress
1 (12 ounce) package extra-firm tofu, drained and cubed
1 (8 ounce) package bean sprouts
1 (8 ounce) container grape tomatoes, halved
1 (5 ounce) can tuna, drained
½ cup minced green onion
⅓ cup shoyu (Japanese soy sauce)
1 tablespoon olive oil
1 tablespoon white sugar
2 teaspoons sesame seeds
½ teaspoon grated fresh ginger
1 clove garlic, minced

Steps:

  • Cut watercress into 1 1/2-inch lengths. Combine with tofu, bean sprouts, grape tomatoes, tuna, and green onion in a large bowl.
  • Mix shoyu, olive oil, sugar, sesame seeds, ginger, and garlic together in a bowl. Drizzle dressing over salad (a little goes a long way) and toss before serving.

Nutrition Facts : Calories 135.6 calories, Carbohydrate 9.8 g, Cholesterol 6.3 mg, Fat 5.9 g, Fiber 1.9 g, Protein 13.6 g, SaturatedFat 0.9 g, Sodium 840.5 mg, Sugar 4.4 g

WATERCRESS AND MANGO SALAD



Watercress and Mango Salad image

Categories     Salad     Fruit     No-Cook     Quick & Easy     Lime     Mango     Mint     Basil     Summer     Healthy     Cabbage     Watercress     Sesame     Cilantro     Gourmet

Yield Makes 4 servings

Number Of Ingredients 16

For dressing
2 tablespoons vegetable oil
1 1/2 tablespoons Asian sesame oil
1/4 cup fresh lime juice
1 tablespoon Asian fish sauce
2 tablespoons sugar
2 dashes hot sauce such as Tabasco
Freshly ground white pepper to taste
For salad
3/4 pound watercress, coarse stems discarded (about 6 cups loosely packed)
1 3/4 cups thinly sliced Napa cabbage (from 1 head)
1 (1- to 1 1/2-pound) firm-ripe mango, peeled, pitted, and cut into 1/2-inch dice
1/2 cup coarsely grated carrot
1/4 cup torn fresh cilantro leaves
1/4 cup torn fresh basil leaves
1/4 cup torn fresh mint leaves

Steps:

  • Whisk together all dressing ingredients in a small bowl, then whisk in salt to taste.
  • Gently toss all salad ingredients together in a bowl. Add just enough dressing to coat, then serve immediately.

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