Thursday, August 9, 2012

Watermelon, Avocado & Tofu Ceviche

If you're reading this while it's watermelon season, make this right now! Also, make this. It's surprising but true to know that the delicious flavor of melon is accentuated in a delightful way when sprinked with sea salt and a drizzle of olive oil. This salad takes it one step farther with the addition of raw tofu that has been marinating in citrus and chilies.

Citrus kissed tofu, crisp cucumber, watermelon, creamy avocado and spicy watercress. This salad may be dressed simply but it delivers big on taste.

Tofu Ceviche
1 lime, juiced
1/2 orange, juiced plus 1 tbl zest
1/2 lemon, juiced
1/2" piece fresh ginger, grated
1 red chile pepper, minced
1 tsp sriracha sauce
1/2 tsp sea salt
1 lb fresh tofu*

Combine all of the ingredients and let marinate for 1-2 hours, tossing a few times in between. Serve raw.

*If you can't get fresh tofu at an Asian Market near you, make sure to drain and press your tofu for at least 2-3 hours to get as much of the water out as you can.

Watermelon & Avocado Salad
serves 4
2 avocados, small dice
1 personal sized watermelon, small dice
1 large cucumber, small dice
1 bunch watercress
1 lb tofu ceviche
3 tbl chopped fresh cilantro or basil
2 tbl chopped fresh chives
coarse sea salt
extra virgin olive oil

Combine all of the ingredients and drizzle lightly with some extra virgin olive oil and sea salt.

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