Tempeh Green Goddess Salad with Avocado Mint Dressing

• Produce

  • 1 Avocado
  • 1/2 Avocado, large ripe
  • 2 cups Broccoli
  • 1 cup English peas
  • 1/2 Fuji apple
  • 1 Garlic clove
  • 1/4 tsp Ginger, ground
  • 2 heaping tbsp Mint, leaves
  • 8 oz Tempeh

• Refrigerated

  • 1/3 cup Silken tofu

• Condiments

  • 1 tbsp Maple syrup

• Baking & Spices

  • 1 tsp Coconut sugar
  • 1/8 tsp Pepper
  • 3/4 tsp Salt

• Oils & Vinegars

  • 1/2 tsp Apple cider vinegar
  • 2 tbsp Olive oil
  • 1 tbsp White vinegar

• Nuts & Seeds

  • 1/2 cup Sunflower seeds, roasted or raw

• Liquids

  • 1/2 cup Water

• Other

  • 2 cups Broccoflower (aka. green cauliflower, cut into florets
  • 3-4 cups kale, chopped and de-stemmed

Found on brewinghappiness.com

Description

Ingredients

• Salad Ingredients:
• 3-4 cups kale, chopped and de-stemmed
• 2 cups broccoflower (aka. green cauliflower), cut into florets
• 2 cups broccoli, cut into florets
• 1 cup english peas
• 1 avocado, cubed
• ½ cup sunflower seeds (roasted or raw)
• ½ fuji apple, sliced
• 8oz tempeh, sliced into 8 thin strips
• ½ cup water
• 2 tablespoons olive oil
• 1 teaspoon coconut sugar
• ¼ teaspoon salt
• ⅛ teaspoon pepper
• ⅓ cup silken tofu
• ½ large ripe avocado
• 2 heaping tablespoons mint leaves
• 1 tablespoon white vinegar (sub lemon juice)
• 1 tablespoon maple syrup
• ½ teaspoon apple cider vinegar
• ½ teaspoon salt
• 1 garlic clove, minced
• ¼ teaspoon ground ginger (sub fresh ginger, diced)

Directions

• In a blender or high speed food processor, blend all of your avocado mint dressing ingredients until smooth and creamy.
• In a large bowl, take ¼ cup of your dressing and massage it into your kale. (Aka. take your hands and squish the kale and the dressing together until the kale is soft and the dressing is covering all of the kale.)
• Divide your kale between two bowls. Top your kale with broccoflower florets, broccoli florets, english peas, avocado chunks, sunflower seeds, and apple slices - dividing each ingredient evenly between the bowls.
• Then heat a large skillet over medium-high heat. Add in your tempeh slices and ½ cup water. Flip your tempeh over when about half of the water has evaporated.
• Once all of the water has evaporated, add your olive oil, coconut sugar, salt and pepper to the tempeh pan and reduce the heat to medium.
• Cook on each side for a few minutes, until the tempeh is golden brown and slightly caramelized.
• Add your tempeh to each salad and top with more avocado mint dressing.
• EAT UP.