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Salad with avocado and tofu “Rösti”

Ingredients
  • Iceberg lettuce 90 g
  • Cucumbers 50 g
  • Avocado 100 g
  • Tomatoes 50 g
  • Bell pepper 30 g
  • Thick tofu 80 g
  • Kanso MCT Margarine 83% 10 g
  • Soy cooking cream, Alpro 40 g
  • Kanso Oil MCT 100% 20 g
  • Cider vinegar 10 g
  • Salt
  • Lemon pepper
Preparation
For 1 Portion
  • Slice the tofu into approx. 1 x 1 cm pieces, heat up the margarine in a pan, add the diced tofu and brown the tofu at medium heat until golden on all sides, then leave to cool.
  • Purée the soy cooking cream and oil in a tall container, season with cider vinegar and spices.
  • Stone the avocado and cut the pulp into strips. Wash and cut the salad.
  • Wash the bell pepper, tomato and cucumber and dice coarsely.
  • Mix the salad with the vegetables and the avocado in a salad bowl.
  • Finally, fold in the dressing and distribute the tofu dices over it.
Nutritional values
For the entire recipe
Energy 666 kcal
Protein 17,6 g
Fat 63,7 g
Carbohydrates 5,7 g
Ketogenic Quotient 2,7:1
Ingredients
  • Iceberg lettuce 90 g
  • Cucumbers 50 g
  • Avocado 100 g
  • Tomatoes 50 g
  • Bell pepper 30 g
  • Thick tofu 80 g
  • Kanso MCT Margarine 83% 10 g
  • Soy cooking cream, Alpro 40 g
  • Kanso Oil MCT 100% 20 g
  • Cider vinegar 10 g
  • Salt
  • Lemon pepper
Do you have a question?
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