• Ingredients: 31
  • Serves: 2

Grilled vegetable salad with tofu with dijon mustard, fresh lemon juice, fresh lime juice, white wine vinegar, extra-virgin olive oil.


  • 1 zucchini, halved lengthwise
  • 1 ear corn, husked
  • 1 bunch asparagus , 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


In blender, purée until smooth:

For toasted pumpkin seeds

  • Accompaniments: cubes of avocado tossed with lime juice; tomatillo salsa; lime wedges; chopped white onion; fresh cilantro sprigs

To grill and serve:

  • Olive oil
  • 2 heads radicchio, cut into eighths through core, with some core still attached to each pc.
  • 1/4 cup fresh flat-leaf parsley, coarsely chopped
  • 2 firm-ripe avocados, peeled and cut into wedges
  • 3 tbsps. fresh lemon juice
  • *Available at specialty foods shops. If unavailable, use 1 tbsp. finely grated orange zest. Do not substitute orange flower water.

For serving:


  1. Step 1 Heat grill to medium. Spray zucchini, corn, asparagus, tofu and scallions with oil. Season with salt and pepper.

    For this step you will need

  2. Step 2 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.

    For this step you will need

  3. Step 3 Cut zucchini and asparagus into bite-ize pieces. Cut corn into chunks; slice off some kernels. Slice tofu into triangles.

    For this step you will need


  1. Step 4 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.