Ingredients

(Serves 6)

For the dressing

• 1/3 cup plain silken tofu
• 1/3 cup low-fat plain soy milk (soya milk)
• 1 tablespoon peeled and minced fresh ginger
• 1 1/2 teaspoons low-sodium soy sauce
• 1 teaspoon light miso
• 1 teaspoon Dijon mustard
• 1 tablespoon chopped fresh cilantro (fresh coriander)
• 1 tablespoon chopped green (spring) onion, including tender green top

For the salad:

• 1 small avocado, pitted, peeled and cut into 12 thin slices
• 1 tablespoon fresh lemon juice
• 12 ounces mixed baby lettuces (about 10 cups)
• 1/4 cup chopped red onion
• 1 green (spring) onion, including tender green top, thinly sliced on the diagonal
• 1 tablespoon chopped fresh cilantro (fresh coriander)

Directions

To make the dressing, combine tofu, soy milk, ginger, soy sauce, miso and mustard in a blender or food processor. Process just until smooth and creamy. Transfer to a bowl and stir in the cilantro and green onion. Cover and refrigerate for at least 1 hour.

In a small bowl, toss the avocado slices in the lemon juice to prevent browning. Set aside. In a large bowl, combine the lettuces, red and green onions, and cilantro and toss to mix.

Add 2/3 of the dressing and toss lightly to coat. Divide the salad among individual plates. Arrange 2 avocado slices on top of each portion in a crisscross pattern. Top each avocado cross with a drizzle of the remaining dressing. Serve immediately.