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overhead shot of the salad with tempeh, grapefruit, avocado, and lettuce in a big cedar wood bowl on a pink backdrop

Tempeh Grapefruit Avocado Salad with Cilantro Lime Dressing


  • Author: Allison
  • Total Time: 35 minutes
  • Yield: 4-6 servings 1x
  • Diet: Vegan

Description

This delicious, protein-packed vegan salad features smoky baked tempeh tossed with lettuce, grapefruit, avocado, red pepper, and cilantro lime pepita dressing.


Ingredients

Scale
  • 250 grams organic tempeh, cubed (1/2-inch cubes)
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons tamari
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon maple syrup
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • Pinch each sea salt and freshly cracked black pepper
  • 1 head of romaine lettuce, chopped
  • 1 large grapefruit, sectioned
  • 1 ripe avocado, sliced
  • 1 red bell pepper, diced
  • 1/2 cup red onion, finely chopped

Pepita Cilantro Lime Dressing

  • 1/4 cup toasted pepitas
  • 2 garlic cloves
  • 1 teaspoon cumin
  • 4 tablespoons freshly squeezed lime juice
  • 2 tablespoons apple cider vinegar
  • 1/41/2 teaspoon sea salt, to taste
  • 1 packed cup fresh cilantro
  • 1 teaspoon maple syrup or honey
  • 1/3 cup extra virgin olive oil
  • Water to thin, if needed

Instructions

  1. Start by preparing the tempeh. Preheat the oven to 350 F and place the cubed tempeh in a 8×8-inch glass baking dish. In a bowl, mix together the oil, tamari, apple cider vinegar, maple syrup, smoked paprika, garlic powder, and a pinch of salt and pepper. Pour over the tempeh and toss to coat. Bake for 20 minutes.
  2. Meanwhile, prepare the salad: Place the chopped lettuce in a large bowl and top with the grapefruit, avocado, red pepper, and onion.
  3. Make the dressing: Place all ingredients in a blender and blend until smooth.
  4. Once the tempeh has cooled, add it to the salad. Add desired amount of dressing and toss to coat. Eat and enjoy!

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Side Dish

Keywords: Mexican tempeh, grapefruit and avocado salad