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Thai Tofu & Avocado Salad with ­Chile-Lime Dressing

Thai Tofu and Avocado Salad

Disclaimer: Elise Ho, aka “Dr. Ho” is a Holistic Health & Life Coach. Dr. Ho is NOT a medical doctor, licensed therapist, lawyer, or a bevy of other things. Products or services that Dr. Ho believes in are the only ones that she recommends. Dr. Ho may receive compensation, product, or an affiliate commission on anything you see on this site. This is a personal Website solely reflecting Dr. Ho’s personal opinions. Statements on this site do not represent the views or policies of any organization with which I may be affiliated.

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Thai Tofu & Avocado Salad with Chile-Lime Dressing.



I first published this Thai Tofu and Avocado Salad in 2015 during the height of its debut in the 10 Day Detox Diet Cookbook. There are many wonderful recipes in this book, which I highly recommend.


I also encourage you to check out all of the recipes on this site.

Look for organic, extra-firm tofu, which has a pleasing texture and will soak up the dressing really well.


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Thai Tofu and Avocado Salad

Thai Tofu and Avocado Salad with ­Chile-Lime Dressing

  • Author: Dr. Elise Ho
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 4 servings 1x



  • 1 (14‑ounce) package ­non- ­GMO ­extra- ­firm tofu, drained and cut into ½– ­inch cubes
  • ¼ teaspoon ground turmeric
  • 2 tablespoons ­extra- ­virgin olive oil
  • 1 tablespoon fresh lime juice
  • 1 tablespoon Thai fish sauce
  • Pinch red pepper flakes
  • 2 cups shredded napa, green cabbage or spinach
  • 1 cup thinly sliced cucumber
  • 4 plum tomatoes, cut into eighths
  • ¼ cup thinly sliced red onion or shallot
  • ½ cup roughly chopped mixed fresh herbs (such as cilantro, mint, and/or basil)
  • 2 tablespoons slivered or sliced almonds
  • ½ avocado, pitted, peeled, and diced


  1. Place the tofu in a large salad bowl and sprinkle with the turmeric.
  2. Toss well to combine.
  3. Set aside.
  4. In a small bowl, whisk together the olive oil, lime juice, fish sauce, and red pepper flakes.
  5. Pour half of the dressing over the tofu and set aside for 30 minutes to allow it to marinate while you cut up the vegetables.
  6. Set aside the remaining dressing.
  7. Add the cabbage, cucumber, tomatoes, and onion to the tofu.
  8. Add the remaining dressing to the salad and toss well to combine.
  9. Garnish with the herbs, almonds, and avocado and serve.


Substitute Vegan Mushroom Sauce for the Fish Sauce to make this a terrific vegan meal.

Nutritional analysis per serving is based on calculations in the  10 Day Diet Detox Cookbook.


  • Calories: 240
  • Sodium: 370 mg.
  • Fat: 17 g.
  • Saturated Fat: 3 g.
  • Carbohydrates: 11 g.
  • Fiber: 5 g.
  • Protein: 13 g.
  • Cholesterol: ) mg

Keywords: 10 day Detox, Blood Sugar Solution, low-carb

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Naturally Yours,
Elise Ho
Ph.D., D.N. Psych.
Behavioral & Mental Health Specialist

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9 thoughts on “Thai Tofu & Avocado Salad with ­Chile-Lime Dressing”

  1. Pingback: 10 Day Detox Diet Bell Pepper Mini Quiche Recipe - Ask Dr. Ho

  2. Elise,

    This looks amazing! I would use fish sauce because the one thing I do eat is fresh fish from time to time. I do get it locally up here in Maine where it is wild caught.

    Saving this recipe not only because it is yummy, but also full of nutrients. Thanks so much for always giving us your expertise in keeping healthy.


  3. Hello Elise, I am all about trying new things out this year, This one does sound good just a little worried about this fish sauce HUM
    Thanks for sharing… Chery :))

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About The Author

Dr. Elise Ho

Dr. Elise Ho

Dr. Elise Ho is a Holistic Health & Life Coach with a special interest in emotional health, life alignment, and energy flow.

Elise will partner with you to align your mindset, your energy, your home and your career so that you can live your life's desire with freedom and love.

Elise offers 30 years of experience and multiple certifications and degrees including a Ph.D. in Natural Health and a doctoral degree in Naturopathic Psychology.