Here’s an awesome way to get fresh fruit onto a salad that doesn’t feel out of place. It actually feels perfectly in place with warm ocean breezes and tropical drinks in your hand.

Guavas are one of my absolute favorite foods, aside from papaya. I used to think I didn’t like fruit, but I knew that just wasn’t right! It couldn’t be. Turns out, I really only like TROPICAL and exotic fruits. Obsessions include papaya, kiwi, dragonfruit, soursop, guava, mango, limes, persimmons…etc.

This salad will have you jumping for joy – especially the dressing.

Ingredients for Dressing:
1 cup papaya, cubed
2 of the yellow guavas with the white or pink flesh (NOT the big ugly green ones)
1/4 cup white vinegar
Juice of 1 1/2 limes
1/4 cup packed cilantro
3 tbsp chopped green onion
1/3-1/2 cup unsweetened almond or flax milk

Add all ingredients to the blender and whiz until liquid. Sit in fridge until you’re ready to pour over the salad.

Coconut Crusted Tofu
This is similar to a coconut tofu recipe I made before, just smaller scale.
About 3 tbsp Bob’s Red Mill Egg Replacer
About 1/4 cup water
2 servings of extra firm tofu (about 2 thick slices from a block)
1 cup natural shredded coconut

Sorry for the vagueness on amounts. You basically want to make a thick mixture to coat the tofu cubes. Roll each cube of tofu in the egg replacer and transfer to the coconut. Press firmly to coat. Place in the toaster oven for about 10-15 minutes until golden brown. Or you can use the regular oven preheated to 375.

Serve over greens of your choice and additional fresh fruit. Here I used up the rest of my papaya, some guava slices and starfruit.