Sometimes, a dinner salad is a carefully thought out, lovingly prepared meal - a moment of self-care and creativity. Sometimes, a friend cancels dinner plans last minute and you make a salad out of hunger and self-preservation. If you are lucky, the second can become the first, and that is what happened here.
This should have been a simple, fridge clear out salad but, due to the dressing and the invention of tofu "rubble" (this one curry flavored) this was an excellent salad which I shall be making again!
A handful each of finely sliced white and red cabbage
A generous handful of baby spinach leaves
1 small carrot, shaved directly into the salad bowl with a peeler
1/2 an avocado, diced
1 small tomato, diced
1/4 red pepper, finely diced
1 hard boiled egg, diced
A generous serving of peanut dressing
One serving tofu 'rubble" and 1 handful of whole mint leaves to garnish
Toss all of the ingredients together in a bowl along with the dressing. This sounds simple, but I find the act of chopping and combining textures rather meditative and never rush this.
Add your garnishes and toss again before digging in.
