Mango Avocado and Roasted Corn Salad with Creamy Ginger Dressing
Recipe type: salad
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • For the dressing:
  • 6 oz soft silken tofu
  • 1 Tbsp. peeled chopped ginger
  • 1 Tbsp. coconut sugar or other brown sugar
  • small amount of shallot, chopped (1 or 2 tsp.)
  • ¼ tsp. salt
  • one grind black pepper
  • For the salad:
  • roasted kernels from 3 small (6 oz) ears of super-sweet corn
  • 2 Atualfo (champagne) mangoes (about 8 oz each)
  • 2 avocados (8 oz or larger)
  • 13 oz lettuce (I used pre-washed mixed baby greens and romaine)
  • (optional-- mild cheddar or Monterey Jack to grate on top of salad for a vegetarian version, or leave off or use a cheese substitute for a vegan version)
  1. Prepare the dressing while the corn is roasting. The dressing uses half a package of firm silken tofu. If you want to use the whole block, you can double the recipe and save half the dressing for another day (keeping in mind that it won't last for more than a couple of days).
  2. Blend the tofu, peeled chopped ginger, sugar, salt and pepper in a high-powered blender until completely smooth.
  3. To roast the corn, wrap husked ears with aluminum foil and place in pre-heated 350 degree oven for 30 minutes. Remove ears from oven, cool, cut off kernels. Boiling or grilling the corn would also work (as would preparing corn from frozen kernels).
  4. Cut and peel the mangoes (look up my previous post on how to cut mangoes if necessary) and chop the mango flesh into small cubes.
  5. Halve avocados, remove pit, scoop out flesh with a spoon, cut into thin strips and then chop the strips into small chunks.
  6. I used pre-washed lettuce, but wash and spin-dry lettuce if needed.
  7. Combine the lettuce with the dressing in a large bowl.
  8. Serve onto dinner plates, top with the other ingredients.
Recipe by Fit and Fed at