Berry and Tempeh Spring Salad

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Berry & Tempeh Spring Salad

A perfect salad mix of sweet, savory, and tangy flavors while also being extremely micronutrient dense!!
Course Salad
Cuisine American
Keyword Avocado, Baby Kale, Berries, Blueberries, Lime, Tempeh
Total Time 45 minutes
Servings 2 People
Cost $2.20

Equipment

  • Bowl
  • Oven
  • Oven Sheet

Ingredients

  • 3 Cups Baby Kale The base of the salad and a great source of vitamins and minerals like: Calcium, Iron, Vitamin A, C, and K.
  • 4 Oz Tempeh An amazing source of protein, full of the whole spectrum of amino acids. Also, a delicious, savory addition to the salad.
  • 1/4 Cup Mixed Berries An antioxidant powerhouse with tons of vitamin C and fiber while also adding a slight sweetness to the salad.
  • 4 Juiced Limes A tangy boost to the mixture and packed with Vitamin C and phytochemicals.
  • 1 Whole Avocado This creamy, fatty addition to the salad also contains a ton of essential fatty-acids, vitamins, E, K, C, and B vitamins.
  • 1/4 Cup Oats High in fiber, iron, and protein, these oats add a thickness to the salad.
  • 1½ Tbsp Black Pepper This pepper flavoring to the salad will do wonders.

Instructions

Tempeh

  • Slice up the tempeh horizontally into thin pieces.
  • Place the sliced tempeh on a oven sheet.
  • Season the tempeh with a variety of your favorite seasonings (My suggestion: Soy sauce, black pepper, turmeric, garlic powder, paprika, and oregano).
  • Oven bake the tempeh at 450 degrees farenheit for 30 minutes or until crispy on the outside layer.

Salad

  • Add the oats into a large sized, microwave able bowl along with enough water to barely submerge the oats, and microwave for 3-4 minutes, until the oats are fully cooked.
  • Add the baby kale, cooked tempeh, mixed berries, lime juice, avocado, and black pepper to the bowl.
  • Mix in all the ingredients until everything is evenly incorporated (Avocado all mashed up while other ingredients are thoroughly mixed).
  • Its ready to serve!