All it takes is a small amount of beets to make light colored vegetables blush like a bride. Present this quick and easy salad that's perfect for a summer potluck or informal patio party and surprise the guests by telling them this is a high-protein dish. They won't be able to see the crumbled tofu that's completely hidden by the beets, but you'll know.

Yield: 4 to 6 servings

3 medium carrots, coarsely shredded
2 yellow bell peppers, diced
1 large zucchini, coarsely shredded
1/2 small red beet, coarsely shredded
1 cup crumbled extra firm tofu
Juice of 1/2 fresh lemon
Pinch cayenne

1/2 medium avocado, mashed
1/3 cup (80 ml) soy mayonnaise
Salt and pepper

Garnish
Green leaf lettuce
1 tablespoon hemp seeds

1. Combine the carrots, bell peppers, zucchini, beet, tofu, lemon juice, and cayenne in a large mixing bowl.
2. Stir the avocado and soy mayonnaise together in a small bowl, mixing well to blend them thoroughly. Add the avocado-mayonnaise blend to the vegetables and mix well. Season with salt and pepper.
3. Transfer the salad to an attractive serving lined with green leaf lettuce and sprinkle the top with hemp seeds.

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