HS: If you can't find little gems, any structured lettuce will work here - baby romaine would be a nice substitute.
1/2 small clove garlic, peeled
1/4 teaspoon red chile flakes
1/4 teaspoon fine grain sea salt, plus more to taste
1 tablespoon sunflower oil
4 scallions, thinly sliced
2/3 cup / 160ml coconut milk (full fat)
2 tablespoons fresh lemon juice, plus more to taste
2-3 heads of little gem lettuces, cored and sliced into 1/2-inch ribbons
a handful of amaranth leaves, or red lettuce, or spinach
12 ounces extra firm tofu, pat dry and cut into tiny cubes
1 small handful of basil leaves
1 small avocado, thinly sliced
Start by making the dressing. In a mortar and pestle, smash the garlic and chile flakes into a paste along with the salt. Alternately, you can use a food processor. Add the oil and the scallions, and smash or chop a bit more. Transfer the mixture to a jar or bowl, and whisk in the coconut milk, then the lemon juice. Taste, and adjust with more salt or lemon juice if needed. You can store the dressing in a refrigerator for up to a week.
Be sure your lettuce and amaranth is well washed and dried, then combine in a bowl along with the tofu and basil. Toss gently. You can either dress at this point or serve the dressing to the side. Add the dressing a bit at a time, until the lettuce is coated to your liking. Taste, and salt, if needed. Add the avocado last and give the salad once last gentle toss.
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