Crunchy Salad with Crispy Soy Chunks & Avocado

This salad started with inspiration from a Caesar salad and became a combination of my own: crunchy iceberg lettuce and fresh cucumber meet creamy avocado and savoury, crispy soy chunks. A creamy, flavourful dressing, cashew Parmesan and optional croutons bring it all together. Fresh, creamy and crisp in every bite, it makes a satisfying main meal.

Allergens

Contains soy and mustard, plus cashew nuts when made with cashew Parmesan. Gluten may be present in the soy sauce, breadcrumbs and optional croutons. The umami seasoning used here contains celery. For a gluten-free version, choose gluten-free products for all relevant ingredients. Check the labels of shop-bought Parmesan alternatives, chicken-style chunks, yoghurt or skyr and mayonnaise for additional or different allergens.

At a glance

🍽️ Serves: 2 generous main-course portions
🕒 Preparation: about 15–20 minutes if the chunks are already cooked; the dressing rests while you prepare the salad
🔥 Extra time for homemade chunks: about 25–30 minutes preparation plus 10–15 minutes frying per batch; some steps can be done alongside
🌿 Difficulty: easy

Ingredients

For the salad

• ½–1 iceberg lettuce, depending on size
• ½ cucumber
• 1 ripe avocado
• 1 batch of Crispy Soy Chunks – Chicken Style, made from 100 g dried soy big steaks; alternatively, ready-made vegan chicken-style chunks for 2 servings
• 2–3 tbsp cashew Parmesan; alternatively, shop-bought vegan Parmesan
• Croutons, to taste (optional)
• Freshly ground black pepper
• A little freshly grated lemon zest (optional)

For the creamy Caesar-style dressing

• 120 g unsweetened soy yoghurt or vegan skyr
• 2 tbsp vegan mayonnaise
• 2 tbsp nutritional yeast
• 1 tsp Dijon mustard
• 1 small garlic clove, finely grated or crushed
• 1½ tbsp lemon juice
• 1 tsp soy sauce
• ¼–½ tsp umami seasoning blend
• Plenty of freshly ground black pepper
• Salt to taste, only if needed

The umami blend I use includes tomatoes, roasted onions, celery, garlic and smoke flavouring. For a similar savoury flavour, use a little tomato powder with small amounts of onion and garlic powder. Start with a small amount of seasoning, as the blend already contains salt.

Method

1. Make the dressing

Thoroughly mix the yoghurt or skyr, mayonnaise, nutritional yeast, Dijon mustard, garlic, lemon juice and soy sauce. Add ¼ tsp umami seasoning and black pepper. Taste, then increase the seasoning to ½ tsp if needed. Add salt only if necessary. Leave the dressing to rest for at least 10 minutes while you prepare the salad.

2. Prepare the salad

Wash the iceberg lettuce, dry it thoroughly and cut or tear into bite-sized pieces. Wash the cucumber, halve lengthways and slice. Halve and stone the avocado, then dice or slice the flesh.

3. Cook the soy chunks

Prepare the crispy soy chunks following the basic recipe. If starting with dried soy big steaks, begin before making the dressing and use the soaking and marinating time to prepare the salad. Alternatively, heat or pan-fry ready-made vegan chicken-style chunks according to the packet instructions. Briefly reheat already cooked chunks in a frying pan. Finish cooking just before serving to keep them crisp.

4. Assemble the salad

Put the lettuce and cucumber in a large salad bowl. Add about two-thirds of the dressing and toss gently. Arrange the avocado on top.

5. Add the toppings

Top with the warm, crispy soy chunks. Sprinkle with cashew Parmesan and optional croutons. Finish with freshly ground black pepper and a little lemon zest if you like. Serve the remaining dressing separately or drizzle it over to taste. Serve straight away.

Serving suggestion

This salad is at its best freshly assembled, with warm chunks and cool, crunchy vegetables. Make the two toppings yourself using the recipes below, or try another satisfying salad for your next meal.