Dear reader,
Summer welcomes us to her market, where the bounty of vibrant ingredients inspires fresh culinary creations. In this recipe, the summer market provides a mouthwatering Strawberry Salad that combines the smoky goodness of chipotle tofu, the sweetness of fresh strawberries, the added textures of corn and red onion, and the creaminess of sliced avocado. All of these delectable elements are harmoniously brought together with a tangy cilantro chimichurri vinaigrette. Get ready to indulge in this refreshing and nutritious salad that captures the essence of summer.
What’s Inside
- Grilled or roasted chipotle tofu, corn, and red onion
- Fresh greens (such as spinach or mixed salad greens)
- Fresh strawberries
- Sliced avocado
- Cilantro chimichurri vinaigrette
Step-by-Step
Step 1: Prepare the Chipotle Tofu
Start by marinating and grilling or roasting chipotle tofu to perfection. You’ll want to cook it until it develops a smoky and slightly crispy texture. Once cooked, set it aside to cool.
Step 2: Assemble the Salad Base
Take a generous amount of fresh greens, such as spinach or mixed salad greens, and place them in a large salad bowl. These greens will provide a nutritious and vibrant base for your salad.
Step 3: Add all of the Goodies
Next, layer on the roasted corn kernels, and red onion, the cooked chipotle tofu, followed by the fresh strawberries, sliced avocado. These ingredients will bring a burst of colors, flavors, and textures to the dish. Feel free to adjust the quantities based on your preferences. For me, the more goodies, the better.
Step 4: Prepare the Cilantro Chimichurri Vinaigrette
In a separate bowl, combine cilantro chimichurri vinaigrette ingredients, and pulse until well combined. Taste and adjust the seasoning according to your liking.
Step 5: Toss and Serve
Drizzle the cilantro chimichurri vinaigrette over the salad and gently toss all the ingredients together, ensuring they are evenly coated. Be careful not to crush the delicate strawberries or avocado slices. Once thoroughly mixed, the salad is ready to serve!
Why it Works
I will never say no to a giant salad, especially when it harmoniously blends smokey and sweet. This dish creates a satisfying mix of flavors and textures, and the cilantro chimichurri vinaigrette offers an explosion of tang that captures the essence of summer. It’s nourishing, colorful, versatile, and ready to be the star of any summer occasion. Embrace the season’s bounty and savor every bite of this lovely summer market strawberry salad.
Until next time,
Bridget
If you’re searching for more market-inspired meals, ring in spring with this Market Sheet Pan Salad, or celebrate fall with an Autumn Harvest Grain Bowl.
Summer Market Strawberry Salad
Equipment
- Food Processor or Blender
- large sheet pan
Ingredients
For the Chipotle Tofu
- 1 tablespoon olive oil
- 2 chipotle chiles in adobo, chopped
- 1 garlic clove, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- ½ teaspoon dried oregano
- ½ teaspoon kosher salt
- fresh ground black pepper, to taste
- 2 14 ounce packages of organic tofu, extra firm
For the Summer Market Salad
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 4 ears corn, kernels removed
- 1 large red onion, sliced thin
- 4 cups spinach or spinach blend
- 12 strawberries, quartered
- 2 ripe avocados, sliced
For the Cilantro Chimichurri Vinaigrette
- 2 cups fresh cilantro leaves and tender stems, packed
- ¼ cup extra virgin olive oil
- 2-3 tablespoons lime juice (about one lime)
- 1 garlic clove, peeled
- 1 teaspoon kosher salt
- ½ teaspoon red pepper flakes
- ½ cup water
Instructions
- Preheat the oven to 425℉.
- Remove the tofu from packaging and slice each block crosswise into ½-inch slices. Pat them dry with a kitchen towel.
- Combine the oil, chipotles, garlic, cumin, chili powder, oregano, salt and black pepper in a bowl. Place the tofu slices in the bowl and gently toss until each slice is well coated. Set aside.
- Toss the corn and red onion in the olive oil and salt, and spread them across the sheet pan in one even layer. Carefully take the marinated tofu slices and nestle the tofu slices, topped with any leftover marinade in the bowl, among the corn and onions on the sheet pan.
- Roast in the oven for 20-25 minutes or until the corn begins to turn golden and caramelize.
- While the vegetables and tofu are roasting, blend all ingredients for the cilantro chimichurri until smooth, about one minute. Add more water as needed to help the blender run smoothly. Season to taste.
- On a large platter or in a large serving bowl, arrange the greens and top with the corn, the red onion, the chipotle tofu, followed by the strawberries, and avocado. Toss with the cilantro vinaigrette and serve straight away!
S & S
Did you make this? Comment below and let me know what you think. Don’t forget to follow @sunnyandspiced on Instagram for more travel eats and plant based recipes.