a filling yet fresh salad perfect as a main meal in late summer. Hope you enjoy it as much as I did :).

Total preparation time: 20 minutes, including 10 minute cooking time

Makes: 2 salad bowls, serving 2 people


6tbs soya sauce (or tamari sauce for a gluten-free option)

2tbs sugar


200g firm tofu

500g watermelon

2 handfuls of seasonal green leaves, washed (I used baby spinach)

1 handful of micro greens, washed (I used baby parsley and watercress)

1/2 a cucumber, washed and sliced 

1 Chioggia beetroot, washed and thinly sliced (see below for replacement suggestions)

1 avocado, peeled, cut in half, stone removed

juice of 1/2 lime (optional)

2 tablespoons of sesame seeds

1 spring onion, finely chopped


Prepare the dressing by placing the soya/tamari sauce and sugar in a saucepan and gently reducing over a low to medium heat for about 7 minutes – 10 minutes. Stir continuously and if the mixture starts to bubble, please reduce the heat. The dressing should be thick and sticky. Once done, set aside.

Take your tofu and press out any excess water using kitchen towels. Once this has been done, cut your tofu into cubes and spread them evenly into two bowls. Then take your watermelon, cut away the tough skin, remove the black seeds and cut into cubes. Next take your washed greens and spread them evenly into your two bowls. I used baby spinach because they are mild, but you can use hardier greens such as kale, just cut into smaller pieces if doing so and remove the stems.

Next take your micro greens and distribute evenly into your two bowls. Do the same with your cucumber slices and Chioggia beetroot slices. If you can’t find Chioggia beetroot you can also use golden beetroot or regular red beetroot. Then place your avocado half in each bowl; you can use the juice of 1/2 lime to stop the avocado from browning and to add an acidic touch to the salad dressing to balance out the sweet and salty. Top everything with the sesame seeds, spring onions and dressing and enjoy immediately.

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