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Tempeh avocado salad

average rating is 3 out of 5, based on 150 votes

Introducing our sensational Tempeh Avocado Salad, a diabetic-friendly and SOZA weightloss program-approved recipe that combines exquisite flavors with optimal nutrition. Indulge in the crispy goodness of baked tempeh, paired with creamy avocado, vibrant vegetables, and a refreshing dressing. This mouthwatering dish offers a perfect balance of low-carb, high-protein ingredients, ensuring a satisfying and healthy meal that will leave you feeling energized and nourished.

Serving suggestions/tips:

Customize your salad by adding your favorite low-carb vegetables or herbs.

For an extra protein boost, sprinkle some toasted nuts or seeds on top.

Serve the salad as a light lunch or dinner, or as a side dish alongside grilled chicken or fish.



Prep Time


Total Time







Low-carb high-protein diabetic-friendly salad tempeh avocado healthy fats low glycemic index nutrient-rich gluten-free grain-free dairy-free vegetarian vegan low-sugar low-calorie weight loss diabetes management balanced meal fiber-rich vitamin-packed antioxidant-rich heart-healthy diabetes-friendly quick and easy clean eating whole foods nutritious delicious


  • 100 grams tempeh

  • 1 cup mixed salad greens (such as spinach, arugula, or lettuce)

  • 1/2 avocado, diced

  • 1/4 cup cherry tomatoes, halved

  • 1/4 cup cucumber, diced

  • 1/4 cup red onion, thinly sliced

  • 2 tablespoons fresh cilantro, chopped

  • Juice of 1/2 lemon

  • 1 tablespoon extra-virgin olive oil

  • Salt and pepper to taste


  1. Preheat the oven to 375°F (190°C).

  2. Cut the tempeh into small cubes and place them on a baking sheet lined with parchment paper. Bake for about 15-20 minutes or until golden brown and crispy.

  3. While the tempeh is baking, prepare the salad. In a large bowl, combine the mixed salad greens, diced avocado, cherry tomatoes, cucumber, red onion, and chopped cilantro.

  4. In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper to make the dressing.

  5. Once the tempeh is cooked, let it cool for a few minutes, and then add it to the salad.

  6. Drizzle the dressing over the salad and toss gently to coat all the ingredients.

  7. Serve the Tempeh Avocado Salad immediately and enjoy!


average rating is 3 out of 5, based on 150 votes, recipe ratings

98% would recommend

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