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Young Spinach Salad with Avocado, Tofu and Tea Dressing

Cut tofu in 1,5cm cubes, remove stalks from spinach, chop parsley, peel, core and dice avocado, roast pine nuts until golden without oil. For the dressing mix all ingredients and let sit for a while. Slightly coat spinach and parsley with dressing and serve topped with tofu, avocado and pine nuts.

You need:

  • 250 g Tofu
  • 2 cups young spinach leaves
  • 1/2 cup parsley
  • 1 Avocado
  • 1/4 cup pine nuts
  • For the dressing:
  • 1/2 chili
  • 1 tbsp lemon zest
  • 2 cloves garlic, minced
  • 2 tbsp Organic Lung Ching
  • 2 tbsp olive oil
  • 1 tsp red wine vinegar
  • 1 tbsp lemon juice
  • Salt and pepper