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Tempeh Avocado Salad

Tempeh Avocado Salad

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.

Tempeh Avocado Salad ingrediets

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. 

sliced red bell pepper

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. 

Tempeh Avocado Salad single

Prep time
15 minutes
Total time
Category: Lunch, Dinner
Serves: 2
Allergens: Avocado, Tempeh, Tomatoes


For the Salad

  • 1 avocado (sliced)
  • ¼ cup black olives (pittet and cut in half)
  • 1 cup kale (thinly sliced)
  • ½ cup mung bean sprouts (washed and dried)
  • ½ medium red bell pepper (thinly sliced)
  • 1 medium shallot (thinly sliced)
  • 1 medium tomato (thinly sliced into wedges)

For the tempeh

  • 2 tsps olive oil
  • 10 oz tempeh (sliced)

For the dressing

  • ½ tsp chili oil
  • 2 tablespoons extra virgin olive oil
  • 1 lime juice
  • 1 tsp maple syrup
  • 1 tsp sea salt


  1. Heat up some oil for the tempeh in a frying pan and fry the tempeh until golden brown from all sides.
  2. In a small bowl combine the ingredients for the dressing and mix well.
  3. Assemble the salad, add the tempeh on top and drizzle with the dressing, enjoy!

Did you make this recipe? Please take a photo, share it on Instagram and tag it with #veganio. We love to see your photos.

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