Hawaiian Teriyaki Salad

Serving Size 4

Prep Time 15 mins

Cook Time 15 mins

Difficulty Easy

Ingredients

Inspired by: Le Creme de la Crumb

  • 1 package Little Leaf Baby Crispy Green Lettuce
  • 2 packages Nasoya Teriyaki Tofubaked
  • 1 cup cherry tomatoes, halved
  • 1/2 red onion, thinly sliced
  • 2 avocados, sliced
  • 1 15-ounce can pineapple rings with juice
  • ½ cup macadamia nuts 
  • cilantro roughly chopped

Dressing:

  • ½ cup teriyaki sauce
  • ⅓ cup rice vinegar or apple cider vinegar
  • ⅓ cup olive oil
  • pineapple juice (from the can of pineapple rings)

Preparation

  1. In a small-medium bowl combine all dressing ingredients, whisk to combine, then cover and chill until ready to use.
  2. Grease and preheat your grill. Place tofu and pineapple rings on the grill. Grill both just until hot and tender and grill marks start to form. Transfer tofu to cutting board and slice into cubes.
  3. Assemble salads with chopped lettuce on the bottom, then top with tofu, tomatoes, onions, avocado slices, nuts, grilled pineapple slices and cilantro. Serve with prepared dressing (stir or shake immediately before serving). Top with sesame seeds if desired.

Share this Recipe