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Epicurious

Grilled Vegetable Salad with Tofu

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Grilled Vegetable Salad with Tofu

One of the perks of fame: getting five-star food without leaving the sofa. Whenever Denise Richards craves a healthy, delicious meal, she calls private chef Dorte Lambert, founder of DL Creations. Don't be put off by the high fat count in this dish; it's mostly the heart-friendly unsaturated kind.

Recipe information

  • Yield

    Makes 2 servings

Ingredients

1 zucchini, halved lengthwise
1 ear corn, husked
1 bunch asparagus (about 16 pencil-thin spears), ends trimmed
1 4-ounces firm tofu, cut into 2 1/2-inch slices
4 scallions
Olive oil cooking spray
1 cup mixed greens
1 romaine heart, chopped
1/4 avocado, cut into bite-size chunks
1 vine-ripened tomato, cut into bite-size chunks

Dressing

1 teaspoon Dijon mustard
1 teaspoon fresh lemon juice
1 teaspoon fresh lime juice
1/2 teaspoon white wine vinegar
1/2 cup extra-virgin olive oil

Preparation

  1. Step 1

    Heat grill to medium. Spray zucchini, corn, asparagus, tofu and scallions with oil. Season with salt and pepper. Grill scallions 2 minutes per side; tofu 2 minutes per side; zucchini and asparagus 3 minutes per side; corn 8 to 10 minutes, turning often. Cut zucchini and asparagus into bite-ize pieces. Cut corn into chunks; slice off some kernels. Slice tofu into triangles. Combine veggies, tofu and remaining ingredients in a bowl.

  2. Dressing

    Step 2

    Combine all ingredients in a bowl; whisk until smooth. Season with salt and pepper. Divide salad greens and veggies between 2 bowls; drizzle each with 2 tablespoon dressing.

Nutrition Per Serving

Nutritional analysis per serving: 496 calories
38.9 g fat (5.2 g saturated)
30.8 g carbs
11.2 g fiber
15.5 g protein
#### Nutritional analysis provided by Self
TagsSaladZucchiniSquashVegetableCornTofuAsparagusRomaineLettuceLeafy GreensAvocadoMainDinnerDairy FreeGluten FreeVegetarianWeeknight MealsGrillingSelf
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