Tempeh Kale Salad with Lemon Dressing

Tempeh Kale Salad with Lemon Dressing

March 25, 2022 Angie's Tempeh

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Tempeh Kale Salad with Lemon Dressing

If you're looking to make super nutrient-packed salads that aren't boring, try Tempeh Kale Salad with Lemon Dressing, topped with my delicious and crispy buckwheat tempeh 🤤 I think this is easy to assemble and restaurant-level delicious – and best of all, is really affordable to make!

Servings: 4

Keywords: Buckwheat Tempeh

Prep Time: 30 mins
Cook Time: 10 mins
Total Time: 40 mins

Ingredients

Instructions

Ingredients

1 packet Angie's Organic Buckwheat Tempeh (200g), cubed thinly
120 g chopped kale
2 tsp  olive oil
2 cups chopped broccoli
⅛ tsp salt
½ cup sliced almonds, toasted
¼ cup shredded carrots
¼ cup diced red onion
¼ cup  sunflower seeds
¼ cup cranberries
½ cup vegan cheddar
Olive oil for panfrying

Lemon Dressing

¼ cup olive oil
2 tbsp fresh lemon juice
1 tbsp dijon mustard
1 clove garlic minced
½ tsp dried oregano
¼ tsp salt
⅛ tsp ground black pepper
1 tsp maple syrup

Instructions

First make your dressing by combining ingredients above in a lidded mason jar then shake well to emulsify.
Tip :Dip a kale leaf in the dressing and adjust sweetener, salt, and pepper to taste. You can make this dressing as sweet or tart as your heart desires!
Heat pan with olive oil. Panfry Angie's Organic Buckwheat Tempeh till crispy and golden brown. Set aside to drain and cool.
Next massage your chopped kale with a little olive oil and a pinch of salt. Rub with your fingers until leaves begin to darken and tenderize.
Tips : This makes it taste great and gives the kale a silky texture!
In a large bowl, combine massaged kale, broccoli, almonds, carrots, onion, vegan cheddar, sunflower seeds and cranberries. Shake your dressing once more and pour about 1/3 of the dressing over the salad. Toss to coat and add extra dressing, to taste.
Toss in the pan fried tempeh right before serving.

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