Gado-Gado Salad

Gado-Gado Salad

One of the BEST salads you'll ever eat! Loaded with seasonal veggies, crispy tofu, Delcado avocado and peanut sauce, the Gado-gado salad is a must-try this summer. Originally from Indonesian,this delicious and refreshing dish is perfect to share with family and friends!


"If you haven't tried Gado-gado, you're truly missing out! The addition of Delcado to this cult-like mega salad is next level!  It never fails to satisfy thanks to its incredible medley of seasonal veggies, crispy tofu, and the most incredible peanut sauce.  Serve it in the middle of thetable and let everyone divein," says Tom Walton.


Prep time: 1 hour

Serves: 3-4 people




2 Delcado avocados cut into large wedges

5 baby potatoes, quartered

200g bean sprouts

200g green beans, halved

2 carrots, peeled, thinly sliced into rounds

1 bunch spinach, leaves separated

2 tbsp olive oil

250g firm tofu, cut into 1cm thick rectangles

2 tbsp kecap manis (sweet soy sauce) Peanut sauce

½ cup crunchy peanut butter

½ cup coconut milk

½ cup water

2 tbsp kecap manis (sweet soy sauce)

Juice 1 juicy lime, approx. 2 tbsp

1 clove garlic, crushed

1 tbsp curry powderTo serve

Crushed, roasted peanuts

1 large red chili, finely sliced

Handful coriander leaves

Crispy onion


1.Bring a large pot of well salted water to the boil to cook all the vegetables.

2.Firstly, add the potatoes in boiling water to cook for 10 minutes until tender. Drain and sit at room temp.

3.Set up a large, deep bowl of ice water for blanching the rest of the vegetables.

4.Next add the bean sprouts and cook for 30 seconds then remove andplace into the ice water for 30 seconds before draining well on a tray with a clean cloth.

5.Next,do the same with the green beans cooking for 1 minute,then carrots for 1 minute, and finally the spinach for 30 seconds, returning the water to the boil each time and removing each from the ice water to drain before cooking the next one.

6.Combine the curry sauce ingredients in a small saucepan, cooking over a medium heat for 2 minutes, whisking, then set aside.

7.Preheat a medium frying-pan over a medium-highheat, add the olive oil and cook the tofu for 3-4 minutes, turning on all sides until crispy and
golden. Thendrizzle in the kecap manis,turning the tofu in it to glaze nicely before transferringto a plate.

8.Build the saladover a large platter.Make piles of thespinach, bean sprouts,beans, carrots,potato, tofu & Delcado wedges.Scatter over the tomatoes, spoon over half the dressing and finish with the chili, coriander, peanuts, and some crispy onion if using. Serve extra sauce on the side.



The good fats in a Delcado avocado can also help your body absorb more nutrients from other foods. Research shows adding avocado to a salad can increase your ability to absorb goodies from other ingredients five-fold


Recipe by Tom Walton for

The Best Avocado


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