Avocado, Cucumbers, Pesto, Sauce, Parsley, Vegetable salad, Post, Tofu cheese, Avocado salad, Cucumber salad, Jan Prymus, Alexander Kuzmin, Recipes from the chef, Salads

Salad with avocado, tofu and Russian pesto

Ingredients

Servings 5
  • 400 g cucumbers
  • 400 g of tofu
  • 1 avocado
  • 400 g marinated or canned cherry tomatoes
  • 250 ml Russian pesto sauce
  • 1 baguette about 30 cm long
  • 100 ml of olive oil
  • salt to taste
  • 50 g shelled walnuts
  • 25 g parsley leaves
  • 30 g fresh spinach
  • 200 ml of olive oil
  • 10 ml white wine vinegar
  • 1 tsp lime juice
  • salt to taste

Cooking

Step 1

Peel cucumbers and cut into large cubes. Peel the avocado, cut into 4 pieces and lightly fry in olive oil on a grill or pan. Cut into large cubes, like cucumbers. Cut the tofu into similar cubes.

Step 2

In a bowl, combine cucumbers, avocados and pickled cherry tomatoes. Add Russian pesto sauce and tofu. Stir gently.

Step 3

Cut the baguette into 4 parts and dry in a pan or in the oven. Break the toasted baguette into small, uneven pieces and add to the salad bowl.

Step 4

To prepare the Russian pesto sauce, process all sauce ingredients in a blender.

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