For a tasty, healthy, and nutrient-dense summer starter or side , try this Californian Fresh Vegetable Avocado Soy Salad. You can accompany it with your fish or seafood dishes, especially squid.
The preparation is extremely simple and will not take you more than 15 minutes , after which you can consume it immediately, keep it for a few hours in the refrigerator or pack it to take to a picnic.
Californian soy and avocado salad provides a balanced nutritional intake of protein (11 grams per serving) and carbohydrates (17 grams), with 15 grams of fat. In addition, it is a good opportunity to consume the daily servings of fresh vegetables, in a delicious way.
Ingredients (for 4 servings):
preparation:
- Hydrate the soy protein as directed on the package and let it drain while you prepare the other ingredients. Before use, squeeze it out completely to remove excess water.
- Wash the lettuce leaves, tomatoes, bell pepper, and cucumber . Clean the vegetables, peel the cucumber, drain the lettuce leaves, chop them to your liking, chop the cherry tomatoes in quarters, the yellow pepper in strips and the cucumber in slices.
- In a bowl, mix all the ingredients for the dressing : cream cheese, sour cream, mustard, water, sugar, and vinegar.
- Using a fork, smoothly puree the ripe avocado and toss it into the dressing.
- Add salt to taste, the garlic powder and mix well.
- Place the salad in a large bowl, add the dried soybeans and pour the dressing on top.
- Stir a little and serve the Californian salad with the side of your choice. If you haven’t thought about it yet, prepare some prawns.
If you liked this recipe for Californian soy and avocado salad, leave your comments below, or save it in your favorites, to have it on hand and make it at home any of these days.
Share this summer salad dressing with your friends. They will like it. In addition, it is a good way for the little ones in the house to enjoy the flavor and nutrients of these healthy ingredients.
