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Lemon Cucumber Tofu Salad
- 2 lemon cucumbers, quartered then sliced into 1/4 inch thick slices
- 1 handful of fresh dill (about 2/3 cup loosely packed)
- 1/4 cup extra virgin olive oil
- 1/4 cup fresh lemon juice
- 2 big pinches of salt
- 8 ounces nigari extra firm tofu
- 1/4 cup pine nuts
- 1/2 of a large, ripe avocado
Directions:View on 101 Cookbooks
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