This is a delicious salad. The flavors are a very nice combination. The borage flowers are slightly spicy like pepper and go well with the sweet strawberries. The salad dressing is particularly nice on this salad, but goes well on others and makes a nice marinade.
Serving Size: 4
for the dressing:
- 1 large tomato
- 1 clove garlic
- 1-2 shallots
- 3 tablespoons balsamic vinegar
- 1-2 teaspoons sweet grainy mustard
- 1/4 cup olive oil
- salt and pepper to taste
- 1 teaspoon agave (optional)
for the salad:
- 8 ounces tofu
- 6-12 ounces baby spinach
- 1-2 cups fresh strawberries
- 1-2 ripe avocados
- 1/2 cup crumbled soy cheese
- 1 small red onion, thinly sliced
- borage flowers
- elderberry flowers
for the vinaigrette dressing:
- Chop the tomato.
- Mince the garlic.
- Chop the onion.
- Combine the tomatoes, garlic, shallots, vinegar, and mustard in a blender and puree until smooth.
- Add the oil in a steady stream while mixing to emulsify.
- Add the salt and pepper and taste for seasoning.
for the Salad:
- Pat dry and slice the tofu very thinly.
- Fry to a golden crispy brown, drain and allow to cool.
- Clean and hull the strawberries. Depending on size, slice.
- Thinly slice the red onion.
- Peel and slice the avocado(s).
- Cut and crumble the soy cheese.
- Carefully clean the borage and elderberry flowers. Make sure there are no insects or dirt. It’s easiest to place them in a small bowl of water.
- Place the cleaned spinach leaves on individual plates.
- Arrange the tofu slices, avocado, strawberries, and onion on top of the greens.
- Sprinkle the soy cheese pieces around and then place the flowers as you want them.
We’ve been wanting to include edible flowers i our recipes for a long time. They give an added color and often a nice flavor as well. You can find more information about using edible flowers here.