Tue Jan 21 2025
Avocado Tempeh Spinach Salad
This hearty pan-fried tempeh salad recipe is packed with goodies. It’s also quick - coming together in under 20 minutes!
SERVINGS:
COOKING TIME:
Ingredients
Salad
- 200 g spinach, roughly chopped
- 2 avocados, cubed
- 1 cucumber, cubed
- 2 tbsp pumpkin seeds
- 2 tbsp sunflower seeds
- 2 tbsp sesame seeds
- 2 tbsp hemp seeds
Dressing
- 1/2 cups olive oil
- 1 tbsp lemon juice
- salt and pepper to taste
Tempeh
- 200 g tempeh, sliced
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp garlic powder
- 1 tsp light syrup
- 1 tsp sambal oelek
- 1 tsp dijon mustard
Instructions
- Start by combining all liquids and spices for the tempeh (soy sauce, rice vinegar, garlic powder, syrup, sambal oelek and dijon) in a medium sized bowl.
- Add tempeh to the marinade and toss gently until fully coated. Set a side for 10 minutes.
- While the tempeh is resting, combine all salad ingredients (spinach, avocado, cucumber, pumpkin seeds, sunflower seeds, sesame seeds and hemp seeds) to a large bowl.
- Pour the dressing ingredients (olive oil, lemon juice, salt and pepper) over the salad and toss to combine.
- Heat a skillet to medium high heat and add the tempeh. Cook until golden on both sides.
- Add the tempeh to the salad and serve.