I make a cold shrimp salad with avocado and mango in an Asian sweet chili sauce. It is a great go-to quick main dish salad for the summer – cool, refreshing and so flavorful. Crispy tofu cubes in place of the shrimp is a wonderful switch up – added at the last minute, of course, to preserve their crispiness.
Anne and I have been huge tofu fans since writing 101 Things to do with Tofu a few years ago. It’s a fab frugal source of protein – and has a mild flavor that plays well with pretty much any other flavors. And, this sweet chili dressing is bright and flavorful with a touch of heat. If I wasn’t in mixed company when I ate this salad last night, I would have licked my plate. No, really.
Perfect for a summer Meatless Monday!