Spring detox salad with grilled tofu, asparagus, and a lemon vinaigrette

Spring is the perfect time to focus on cleansing and nourishing your body with fresh, vibrant ingredients. This detox salad combines the goodness of grilled tofu, seasonal asparagus, and a tangy lemon vinaigrette to create a light and satisfying meal that’s perfect for welcoming the new season.

Region and History

Detox salads have become increasingly popular worldwide as people seek healthier options to reset their bodies and improve their overall well-being. While the concept of detoxification through food has ancient roots in various cultures, modern detox salads are a fusion of culinary traditions from around the globe, emphasizing fresh produce and nutrient-rich ingredients.


Grilled Tofu:

  • Firm tofu, drained and pressed
  • Olive oil
  • Garlic powder
  • Salt and pepper


  • Fresh asparagus spears, trimmed
  • Mixed greens (such as spinach, arugula, or kale)
  • Cherry tomatoes, halved
  • Red onion, thinly sliced
  • Avocado, sliced
  • Radishes, thinly sliced
  • Fresh herbs (such as parsley or cilantro), chopped
  • Sesame seeds or almonds, toasted (optional)

Lemon Vinaigrette:

  • Fresh lemon juice
  • Extra-virgin olive oil
  • Dijon mustard
  • Maple syrup or honey
  • Salt and pepper

Cooking Instructions

Step 1: Grill the Tofu

  • Preheat a grill or grill pan over medium-high heat.
  • Brush the drained and pressed tofu with olive oil and sprinkle with garlic powder, salt, and pepper.
  • Grill the tofu for 4-5 minutes on each side, or until grill marks appear and the tofu is heated through. Remove from the grill and let cool slightly before slicing.

Step 2: Prepare the Salad

  • Meanwhile, blanch the trimmed asparagus spears in boiling water for 2-3 minutes, then transfer to an ice bath to stop the cooking process. Drain and set aside.
  • In a large salad bowl, combine the mixed greens, cherry tomatoes, red onion, avocado, radishes, and fresh herbs.
  • Add the grilled tofu slices and blanched asparagus to the salad.

Step 3: Make the Lemon Vinaigrette

  • In a small bowl, whisk together the fresh lemon juice, extra-virgin olive oil, Dijon mustard, maple syrup or honey, salt, and pepper until well combined.

Step 4: Assemble the Salad

  • Drizzle the lemon vinaigrette over the salad and toss gently to coat all the ingredients evenly.
  • Sprinkle with toasted sesame seeds or almonds, if desired.


Can I use a different protein instead of tofu?

Yes, you can substitute grilled chicken, shrimp, or chickpeas for the tofu to suit your preferences.

Can I make the salad ahead of time?

While the salad is best enjoyed fresh, you can prepare the components ahead of time and assemble them just before serving to prevent the greens from wilting.

Can I customize the salad with other vegetables?

Absolutely! Feel free to add or substitute any seasonal vegetables you like, such as bell peppers, cucumbers, or snap peas.

Is this salad suitable for a gluten-free diet?

Yes, this salad is naturally gluten-free, but be sure to check the labels of any packaged ingredients to ensure they are certified gluten-free.


This spring detox salad with grilled tofu, asparagus, and a lemon vinaigrette is a delicious way to embrace the season’s bounty and nourish your body with wholesome ingredients. Whether you’re looking to kickstart a healthier eating routine or simply enjoy a light and refreshing meal, this vibrant salad is sure to delight your taste buds and leave you feeling revitalized. So gather your ingredients, toss up a bowl of freshness, and savor the flavors of spring!

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