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Tempeh avocado salad
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.
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.
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
Preheat the oven to 375°F (190°C).
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.
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.
In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper to make the dressing.
Once the tempeh is cooked, let it cool for a few minutes, and then add it to the salad.
Drizzle the dressing over the salad and toss gently to coat all the ingredients.
Serve the Tempeh Avocado Salad immediately and enjoy!
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