Ingredients 8 thin spears asparagus, woody ends removed 4 lettuce leaves, torn into bite-sized pieces 1 ½ cups tomatoes, dice cut in ½-inch pieces Dressing 1 block tofu (silken, if available) 2 tablespoons peanut butter, unsweetened 2 tablespoons rice vinegar or any white vinegar 2 tablespoons olive oil 2 teaspoons maple syrup dash of black pepper 1 teaspoon salt 2 tablespoons lemon juice

Method

Wrap the tofu in a paper towel, place a plate on top and refrigerate for about 30 minutes to remove excess moisture.

To make the dressing, blend the tofu, peanut butter, rice vinegar, olive oil, maple syrup, black pepper, salt, and lemon juice in a food processor.

Blanch the asparagus in boiling water, drain, plunge into cold water, then slice diagonally into 1-inch pieces.

Spread the lettuce on a serving place, arrange the asparagus, tomato, avocado and cucumber on top, and cover with the dressing.

Serves 4

CHEFS QUOTE:
This creamy peanut, lemon and tofu dressing is a great way to enhance the taste of fresh vegetables