Nectarine and Avocado Salad with Ginger-Lime Dressing

Are you a salad-hating vegetarian?

There’s a small minority of vegetarians that are living in shame, afraid to tell the world who they really are. I was once one of them.

I was a salad-hating vegetarian.

The assumption is that if you’re a vegetarian, you love salads. If you go to someone’s house and they don’t have a meatless entree for you, they’ll say, “Don’t worry, you can have extra salad—there’s no meat in that!” And you push it around your plate a little bit and maybe eat a cucumber or two to be polite, then when no one’s looking, you covertly dump that salad onto your husband’s plate and move onto your dinner rolls. Mmm, dinner rolls. So bready!

Recipe

Ingredients

• 1 5 oz package spring mix salad greens
• 2 nectarines pitted and sliced
• 1 medium avocado pitted, peeled, and sliced
• 1 cup wheat berries cooked according to package instructions and cooled
• ½ small red onion thinly sliced
• 1 8 oz package marinated tofu, cubed (optional)

Ginger-Lime Dressing

• ¼ cup lime juice
• 2 tbsp honey
• 2 tbsp tamari
• 2 tbsp olive oil
• 2 tbsp cilantro minced
• 2 tbsp fresh mint minced
• 2 tsp lime zest
• 2 tsp ginger minced
• salt and pepper to taste

Instructions

• Divide the greens into 4 large bowls. Place the nectarines, avocado, wheat berries, sliced onion, and tofu on top of the greens.
• Whisk together the dressing ingredients and season to taste with salt and pepper. Drizzle the dressing onto the salads and serve.

Nutrition