Grilled Asian Salad
This simple salad requires very little cooking time on the grill, as the vegetables have great flavour and texture.
Dressing
1/4 cup (60 mL) orange juice
1 tsp (5 mL) sesame seed oil
2 tsp (10 mL) soy sauce
1 tsp (5 mL) orange zest
1/2 tsp (2 mL) hot sauce
1/4 tsp (1 mL) ground ginger
Salt and pepper to taste
Salad
12 asparagus spears, julienned
1/4 red pepper, julienned
1/4 yellow pepper, julienned
1/4 zucchini, julienned
1/4 red onion, julienned
2 Tbsp (30 mL) olive oil
45 g tofu, firm
4 English cucumbers, seeds removed, julienned
Handful cilantro leaves
4 handfuls watercress
I chose watercress because I like its crunch and it’s widely available in the summer months. I’ve suggested tofu as a protein, but if you can find tempeh in your local grocery store or health food store, give it a try; it has a nuttier flavour.
- Preheat barbecue to high.
- For dressing: Place all ingredients in a bowl, whisk together, and adjust seasoning to taste. Set aside.
- For salad: Add asparagus, red pepper, yellow pepper, zucchini and red onion to medium-sized bowl.
- Add 1 Tbsp (15 mL) olive oil, season with salt and pepper, and toss to coat.
- Place vegetables in a grill basket and grill until vegetables begin to soften. (Or place vegetables on grill across grates to ensure they don’t fall through.)
- Cut tofu in half to make two flat pieces. Brush on all surfaces with remaining olive oil. Grill tofu until crispy on all sides. Slice width-wise into 1/2-cm strips and add to grilled vegetables.
- Add dressing, cucumber and half of the cilantro, and gently toss together.
- Place equal amounts of watercress on four plates. Top with equal amounts of salad.
- Sprinkle with remaining cilantro leaves.
Serves four.
Per serving: 159 calories, 5 g protein, 9 g fat (1 g saturated fat), 18 g carbohydrates, 4 g fibre, 0 mg cholesterol, 207 mg sodium
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