Salad with avocado, tofu and Russian pesto

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.

Ingredients

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

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