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This delicious protein-packed vegan salad will take care of your post work out hunger. Or if you are after a light dinner, look no more! This Tempeh Avocado Salad is here to take care of matters. It's fresh, it's easy to make, nourishing, healthy, and oh! so delicious!
We are always on the lookout for healthy vegan recipes that anyone can make but that are also nourishing and we actually enjoy eating. There is no point in eating a bowl of dry quinoa with carrots when we can do so much better.
And, we don't want to spend a million hours in the kitchen. While it can be therapeutic and some of us really enjoy, it's not practical. We need recipes that we can whip together in a few minutes so we can carry on with life.
So yes, we want it all. And if it all comes in one bowl even better!
And this vegan salad is proof that we can have it all!
We are making everything, the salad, the tempeh and a dressing to go with it in less than 25 minutes. If you want to cut that time in half, you can even do a bit of prep work ahead of time by slicing veggies and making the dressing ahead of time.
We want colours on our plate to get a wide range of nutrients. For this, I sliced olives, red bell pepper, shallots, and tomatoes. I also included kale and mung bean sprouts. Last but not least, I slice an avocado as well. But I leave it until I'm going to eat the salad so it doesn't go brown.
Since we were after a hight protein salad I included one of my favourite plant-based protein sources, tempeh. It has so many good properties and a ton of flavour. And it is so easy to cook. I simply pan fry it for a few minutes until it gets that beautiful golden brown colour and it gets a bit crispy.
This is a very simple way to bump up your protein content in any dish. For example, we are getting 33g of protein from this vegan salad! That's pretty good, especially added to all the nutrients stuffed in the tempeh itself and the rest of the ingredients we are using.
To tie it all up, we have the dressing of course. I love this dressing so I use it a lot. I make a big batch and just keep it in the fridge for a few days. We make it with extra virgin olive oil, lime juice, sea salt, and the secret ingredients, maple syrup and chilli oil.
You can have this salad for lunch or dinner, and most definitely after a good gym session. It's healthy, it's nourishing, and incredibly delicious.
For the Salad
For the tempeh
For the dressing
Total servings 2
|Amount Per Serving|
|Calories 682||From Fat 462|
|% Daily Value*|
|Total Fat 51g||79%|
|Saturated Fat 9g||43.4%|
|Trans Fat 0g|
|Total Carbohydrate 35g||11.7%|
|Dietry Fiber 11g||43.1%|
|Vitamin A 0µg|
|Vitamin B-12 0.11µg||1.9%|
|Vitamin B-6 0.81mg||40.4%|
|Vitamin C 80.53mg||134.2%|
|Vitamin D 0IU||0%|
|Vitamin E 5.99mg||20%|
|Vitamin K1 103.92µg||129.9%|
|Folic Acid 0µg|
|Pantothenic acid 2.16mg||21.6%|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
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