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fresh high protein prawn, tofu,and bean salad tossed in zesty dill, dijon, and garlic dressing
William Kodrowski

Dad's prawn, tofu, and bean salad

A fresh, high-protein prawn, tofu, and bean salad packed with crunchy veggies and hard-boiled egg whites, tossed in a homemade zesty dill, Dijon, and garlic dressing. Developed through kitchen experimentation, this vibrant, flavor-packed dish makes eating fresh greens like spinach, celery, and cauliflower completely effortless and delicious.
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Prep Time 20 minutes
Cook Time 10 minutes
Servings: 6 Servings
Course: Salad
Cuisine: Fusion
Calories: 330
Ingredients Equipment Method

Ingredients
  

Vegetables
  • 2 Stalks Celery washed and chopped
  • 2 Cups Spinach washed
  • 1.5 Cups Cherry tomatoes washed
  • 1 Large Cucumber washed and chopped
  • 2 Medium Carrots peeled and chopped
  • 1 Head Broccoli washed and chopped
  • 1 Head Cauliflower washed and chopped
Proteins
  • 12 Large Prawns peeled, de-veined and cooked
  • 1.5 Cups Black or kidney beans rinsed
  • 3 Each Hard boiled eggs option to remove yolk for less fat
Dressing
  • 1 Cup Lemon juice
  • 1 Cup Olive oil
  • 1 tbsp Minced garlic
  • ½ tbsp Black pepper
  • ½ tbsp Dill
  • 2 tbsp Dijon mustard
  • ½ tsp Salt

Equipment

  • 1 Mixing Bowl
  • 1 Pot to boil eggs and cook prawns
  • 1 Measuring cup
  • 1 Jar for the dressing

Method
 

  1. Prepare all the vegetables and proteins, toss in a large bowl
  2. Put all dressing ingredients in a jar, shake to mix thoroughly