Lamb’s lettuce salad with crispy smoked tofu, beetroot and avocado

You’ll love this lamb’s lettuce salad! It’s bright and colourful and full of vitamins and minerals. The crispy tofu provides protein and a delicious smoky flavour. Beetroot, avocado, and radishes add bright splashes of colour and interesting contrasts in texture and flavour. It’s all rounded off with a simple but tasty seasoning of extra virgin olive oil, Italian balsamic vinegar, unrefined sea salt, and a twist of black pepper.

I love a good salad. Particularly in the warmer months – but as far as I’m concerned, any day is a good day for a salad! There are summer salads like this Greek-style mixed salad and winter salads like Italian orange and fennel salad with walnuts and olives. In spring and autumn, too, you can make salads with fresh, seasonal, locally sourced ingredients.

As I’ve grown older, I’ve learned to go with the flow of the seasons. I grow my own vegetables in my tiny little garden and herbs on my balcony. It’s a way of grounding ourselves with nature and taking a step back from our frenetic everyday lifestyles. You gain an understanding of your environment, the wild flowers, insects and birds that form the ecosystem. You observe your plants as they grow – which ones do well in your particular climate and soil, and which ones don’t. It teaches you to care for your plants and the fruits they produce. And you also learn not to waste food. Lamb’s lettuce is one of the salad varieties that I grow in my garden.

What is lamb’s lettuce?

Lamb’s lettuce is a tender, leafy green vegetable popular in salads and other dishes. It is characterized by small, spoon-shaped leaves that grow in tufts or rosettes close to the ground. The leaves emerge from a central point near the soil level, forming a dense cluster or clump. Lamb’s lettuce does not actually belong to the lettuce family but is a member of Caprifoliaceae (honeysuckle), a family of dicotyledonous flowering plants.

Lamb’s lettuce (lat. Valerianella locusta) has many aliases – more than any other salad or vegetable I’ve ever come across! In the UK, it’s known as lamb’s lettuce. They call it lamb lettuce in Australia and other English-speaking regions and cornsalad or mâche in the US. It also goes under the names of fetticus, feldsalat, nut lettuce, field salad and valerian salad. In Germany, it’s known as Rapunzel, and in Greman-speaking Switzerland as Nüsslisalat or Nüssler. Here in Ticino, it’s called formentino, and in neighbouring Italy, it’s called songino valeriana, or simply songino or valeriana. In restaurants that feature French cuisine, it may be called doucette or raiponce, as an alternative to mâche, by which it is best known.

Lamb’s lettuce has a mild, slightly nutty flavour, making it a versatile ingredient that pairs well with a variety of other ingredients in salads. It is usually eaten raw, but it can also be lightly cooked or wilted in recipes.

Lamb’s lettuce health benefits

This leafy salad is rich in nutrients, including vitamins A, C, and K, as well as folate, potassium, and iron. It is low in calories and high in fibre, making it a nutritious addition to salads, etc. Read more about the health benefits of lamb’s lettuce here.

When is lamb’s lettuce in season?

Lamb’s lettuce is in season from late autumn to early spring, although it can be grown year-round in some regions. You can usually find it at farmers’ markets, greengrocers, and supermarkets, and some people (like me) grow it in their gardens.

How to make lamb’s lettuce salad with smoked tofu, beetroot and avocado

About this recipe

This lamb’s lettuce salad is quick and easy to make. I love it because it’s bright and colourful and has an interesting and unique mix of textures and flavours. It’s also packed with nutrients, and has a high protein content thanks to the tofu. Lamb’s lettuce is in season right now. Radishes are also a spring crop and are just starting to appear in markets and supermarkets. Beetroot and avocado are usually available all year round. This lamb’s lettuce salad with smoked tofu, beetroot and avocado isn’t inspired by any specific dish. I just liked the idea of that combination based on what I had in the fridge at the time.

I recommend you marinate the beetroot in vinegar briefly while you sauté or air fry the tofu and slice the avocado and radishes. Beetroot has an earthy taste; marinating gives it a brighter, zingy flavour. Put the lamb’s lettuce on a plate, arrange the other ingredients on top, and season to your liking!

Ingredients

Lamb’s lettuce – Where I live, we can find it in the ready-packed fresh salad aisle of the supermarket. In this recipe, lamb’s lettuce forms the bulk of the salad and the bed for the other ingredients. You can substitute lamb’s lettuce with any other kind of lettuce or mixed-leaf salad.

Smoked tofu – I love smoked tofu in salads! I recommend sautéeing it quickly or putting it in an air fryer. I didn’t notice when I bought it, but this particular smoky tofu by Karma has bits of almonds and sesame seeds in it. It adds interesting texture, I must say. If you prefer, you can use plain tofu instead.

Beetroot – For this salad, you’ll probably want to use ready-cooked beetroot. You’ll find it pre-packed at most supermarkets. You just need to peel off the skin, slice it, and marinate it in vinegar briefly.

Red or white wine vinegar – You’ll need some kind of vinegar to marinate the beetroot. Red or white wine vinegar will do perfectly. Malt vinegar or apple cider vinegar are also OK.

Avocado – One of the most important elements of this dish, avocado adds silky smoothness, healthy fats, and loads of nutrients.

Radishes – Radishes are crispy and slightly spicy, adding a zesty kick to salads. Their peppery taste contrasts nicely with the other ingredients and adds depth to the overall flavour profile of this salad.

Balsamic vinegar – I recommend using balsamic vinegar for this salad because its sweetness balances out the acidity. Its complex, aromatic, umami flavour complements this salad perfectly.

Olive oil – Use your best extra virgin olive oil for this – you’ll definitely be able to taste the difference!

Salt – I use unrefined sea salt

Pepper – You’ll get the best flavour from freshly ground black pepper.

Preparation and seasoning

• Prepare the lamb’s lettuce. Cut off any roots with a knife. Don’t cut off the whole stem, or you’ll end up with lots of single leaves instead of characteristic tufts. Rinse well to remove any soil residues.
• Put a generous handful of lamb’s lettuce on each plate and spread it out to form a bed for the other ingredients.

• Trim the beetroot and remove the skin. Cut each one in half and then slice the halves into semi-rounds. Place them in a container. Pour a generous amount of red or white wine vinegar over the beetroot and leave it to marinate while you prepare everything else.
• Cut the avocado into slices.
• Slice the radishes thinly with a sharp knife or use a mandolin.
• Drain the vinegar from the beetroot.
• Arrange some slices of beetroot on the bed of lamb’s lettuce.
• Next, add the slices of avocado and radishes.
• Cut the smoked tofu into cubes and either air fry them or sauté them in a frying pan with a little oil.
• Just before serving, sprinkle the cubes of smoked tofu over the salad. Season with Italian balsamic vinegar, extra virgin olive oil, a pinch of salt, and a twist of freshly ground black pepper to taste.

How to serve lamb’s lettuce salad with smoked tofu

Serve this delicious lamb’s lettuce salad with smoked tofu, beetroot and avocado as a main course for lunch or dinner. Or put it in a container with a lid and take it to the office. Nutritionally, it’s a complete meal in itself, needing nothing more than a slice of crusty sourdough bread to mop up the juices.

HOW TO STORE LEFTOVERS

Any salad seasoned with salt and oil will last only a couple of hours in the fridge. It will go limp quickly, and water will come out of the vegetables due to osmosis. If the salad hasn’t been seasoned, it will keep well in an airtight container in the fridge for a couple of days. If you need to keep it for more than a few hours, I recommend putting lemon juice on the avocado to prevent it from oxidising and turning brown. Either that or add the avocado and seasoning just before serving.

I hope you enjoy this recipe for lamb’s lettuce salad! If you do, please leave a comment – I’d love to hear from you! Take a quick pic and share it on social media. Don’t forget to tag me on Instagram or Facebook @vegan_hot_stuff – I love seeing your re-creations!

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