Summer Salad 2

Citrusy Avocado, Quinoa and Vegetable Salad with Crispy Coconut Fried Black Bean Tempeh

mmm, mmm mm! Summer in bowl. This dish is refreshing and satisfying-Cooling and filling. There are so many variations(some listed below) to play around with, you can really tailor it to your needs, desires and moods.

Enjoy:)

Salad Ingredients:

• 1 C cooked quinoa

• 1 Avocado-slightly firm(not super soft)-cut into small pieces

• 1 C shredded cabbage

• 3-4 thinly sliced mini sweet peppers(or 1 bell pepper)

• A handful of cherry tomatoes-halved

• 2 C mixed greens

• 1/2 C minced cilantro

• Juice of 1/2 orange

• Juice of 1/2 lemon

• Juice of 1/2 lime

• 2 T oil (avocado or olive)

• 1 clove garlic-minced

• 1 t cayenne

• 1 t cumin

• 1 t crushed coriander

• Grated black pepper

• Salt to taste

Ingredients for Crispy Tempeh:

• 5 oz black bean tempeh, sliced

• 1/2 C coconut oil

• Sprinkle of salt
  

1. Add the cabbage, quinoa, peppers, garlic, tomatoes, avocado to a medium to large bowl.

2. Add the citrus juice, cilantro, oil and spices. Mix with a spoon.

3. In a cast iron, begin to heat the coconut oil on medium heat for 5 minutes.

4. Add your sliced tempeh and brown on both sides for 3-5 minutes.

5. Set aside and let cool.

6. In a personal bowl add your greens, a good portion of the mixed salad, multiple tempeh strips and ENJOY.

***Additional ingredients that would go nicely are cotija cheese, roasted corn, jalapenos, spring onions, pineapple, mango, or sour cream!