Soya Salad with Cheese and Avocado
This Soya Salad with Cheese and Avocado is a gluten-free, vegetarian salad that is high in protein and low in carbs. The salad is made with soy chunks, cheese cubes, avocado, and a variety of fresh vegetables, making it a nutrient-dense dish that is perfect for a Keto or low-carb diet. It is a great source of fiber, vitamins, and minerals, and is also very easy to make. However, people with a dairy allergy or soy allergy should avoid this dish.
Allergen Information: Contains Dairy, Soy
Nutrition Facts
Per serving
Energy
144 kcal
Protein
14 g
Carbs
12 g
Fat
5 g
Fiber
6 g
Ingredients
Cherry Tomatoes
0.5 small cup (50g)
Chopped Cucumber
0.25 cup (50g)
Bell peppers
0.25 cup, chopped (50g)
Avocado
0.25 cup, diced (50g)
Olive Oil
1 tsp (5g)
Common salt
0.5 tsp (2.5g)
Soya chunks (Nutrela)
100 gm (100g)
Amul Cheese
20 gm (20g)
Chopped Onion
0.25 small cup (25g)
lemon juice
1 tbsp (15g)
Instructions
Cooking Steps
Soak the soy chunks in hot water for 10-15 minutes until they become soft and plump. Drain and rinse under cold water.
In a large bowl, combine the soy chunks, cherry tomatoes, cucumber, bell peppers, cheese cubes, red onion, and diced avocado.
In a small bowl, whisk together the olive oil and lemon juice. Pour the dressing over the salad and toss to coat.
Season with salt and pepper to taste.
Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld together.