Honeydew melon, tofu & walnut salad with green beans ＆ grapes

Indulge in a delectable blend of honeydew melon, tofu, and walnuts, paired with fresh green beans and juicy grapes for a burst of flavors in every bite.

Ingredients:

• 1/4 cup Walnuts
• 100 grams Silken Tofu (1/3 cup), drained
• 1 teaspoon Soy sauce (I used white shoyu)
• 1 teaspoon granulated sugar
• 1/4 Honeydew Melon (generous 1 cup melon balls)
• 10 Green Beans, tops and strings removed
• 1/2 cup Seedless Grapes (mixed red, green or black

Instructions:

1. Crush the walnuts using a mortar and pestle or a Japanese tsuribachi, but make sure not to grind them too finely. You can also use a food processor by pulsing the walnuts until they reach a 1/4 inch size.
2. Combine the mashed tofu with the walnuts to create the Shiro Ae (White Dressing) (If using a food processor, mix until just combined, ensuring there is still some texture to the walnuts.)
3. Mix in soy sauce and sugar (or your preferred sweetener) with the walnut tofu mixture.
4. Steam the green beans in the microwave until they are tender (approximately 1 minute on high heat, depending on the strength of your microwave). Immediately transfer the beans to a bowl of ice water.
5. Slice the melon into balls or cubes.
6. Quarter or dice the grapes, removing any seeds.
7. Stir well before serving.
8. Please note that for this recipe, I used Crimson grapes from Australia, as they are similar to Red Globe grapes but seedless. Feel free to use any variety of grapes, removing the seeds if necessary.
9. The choice of sweetener is up to you. Maintain an equal balance of sweetness to soy sauce (1:1 ratio). If using agave or honey, be mindful that they may add some moisture, so mix the dressing just before serving to prevent the tofu from separating.

Summary:

• Calories: 465 kcal
• Fat: 24 g
• Protein: 16 g
• Carbs: 58 g
• Potassium: 1270 mg
• Magnesium: 133 mg