1. In a food processor, chop the garlic, salt and chilli flakes into a paste.
2. Add the oil and the scallions, and chop a bit more.
3. Pour mixture into a jar, and shake in the coconut milk and lemon juice.
4. Add more salt or lemon juice if needed. Wash and dry your lettuce, spinach and amaranth leaves then place in a bowl with the tofu and basil.
5. Pour in the dressing a bit at a time and toss gently.
6. Add the avocado and give the salad one last gentle toss.