Nectarine and Avocado Salad with Ginger-Lime Dressing

This Nectarine and Avocado Salad checks off a bunch of boxes for me – it’s got fruit (check), tofu(check), a sweet homemade dressing (check) made with lime juice, and chewy wheat berries. It manages to be both light and filling at the same time and it’s highly customizable (check).


  • 1 (5-ounce) package spring mix salad greens
  • 2 nectarines, pitted and sliced
  • 1 medium avocado, pitted, peeled, and sliced
  • 1 cup wheat berries, cooked according to package instructions and cooled
  • 1/2 small red onion, thinly sliced
  • 1 (8-ounce) package marinated tofu, cubed (optional)

Ginger-Lime Dressing

  • 1/4 cup lime juice
  • 2 tablespoons honey
  • 2 tablespoons tamari
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons minced cilantro
  • 2 tablespoons minced fresh mint
  • 2 teaspoons lime zest
  • 2 teaspoons minced ginger
  • Salt and pepper to taste


  1. Divide the greens into 4 large bowls. Place the nectarines, avocado, wheat berries, sliced onion, and tofu on top of the greens.
  2. Whisk together the dressing ingredients and season to taste with salt and pepper. Drizzle the dressing onto the salads and serve.

I used Chimichurri hemp tofu for this salad, but any flavor of baked marinated tofu will work. Add it cold or cook it on an indoor grill or in a skillet first.