Avocado Vegetable Salad

Avocado Vegetable Salad

A healthy tofu salad

Cooking time
10 minutes
  • Nutrition facts are for one serving.
  • This recipe uses ingredients for raw or semi-cooked consumption.
    To avoid food poisoning and to safely enjoy home-cooked meals, we ask you to adhere to the guidelines provided by your local Food Safety Information Center for the procurement, storage, cooking and other preparation methods of food ingredients.
  • Wasabi is optional and amount can be reduced or increased according to preference.

Ingredients(Servings: 3)

Ingredients(Servings: 3)


80 g (2-3/4 oz.)

1 tsp

40 g (about 1-1/2 oz.)


as needed


1-1/2 Tbsp

1/2 tsp


  1. Drain the tofu and cut into 10 equal pieces.
  2. Cut the avocado, salmon and cream cheese into 1.5 cm (1/2 in.) cubes.  Place in a bowl, and the lemon juice and stir to coat.
  3. Cut the lettuce into bite-size pieces.  Finely chop the green onions.
  4. Place the lettuce, tofu (1) and (2) in individual dishes and sprinkle with the green onions.
  5. Combine (A) and pour on top of the salad.

Cooking Basics

Avocado - peeling

Cut the avocado lengthwise with a knife until contact is made with the pit. Without removing the knife, make a continuous slice around the pit until the knife meets the initial incision point. Twist the two halves to separate. Strike the pit with the base part of the knife blade strong enough so that it becomes embedded and remove the pit. Use your hands to gently peel away the skin.


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