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Summer Salad 2

Citrusy Avocado, Quinoa and Vegetable Salad with Crispy Coconut Fried Black Bean Tempeh

mmm, mmm mm! Summer in bowl. This dish is refreshing and satisfying-Cooling and filling. There are so many variations(some listed below) to play around with, you can really tailor it to your needs, desires and moods.


Salad Ingredients:

  • 1 C cooked quinoa

  • 1 Avocado-slightly firm(not super soft)-cut into small pieces

  • 1 C shredded cabbage

  • 3-4 thinly sliced mini sweet peppers(or 1 bell pepper)

  • A handful of cherry tomatoes-halved

  • 2 C mixed greens

  • 1/2 C minced cilantro

  • Juice of 1/2 orange

  • Juice of 1/2 lemon

  • Juice of 1/2 lime

  • 2 T oil (avocado or olive)

  • 1 clove garlic-minced

  • 1 t cayenne

  • 1 t cumin

  • 1 t crushed coriander

  • Grated black pepper

  • Salt to taste

Ingredients for Crispy Tempeh:

  • 5 oz black bean tempeh, sliced

  • 1/2 C coconut oil

  • Sprinkle of salt

  1. Add the cabbage, quinoa, peppers, garlic, tomatoes, avocado to a medium to large bowl.

  2. Add the citrus juice, cilantro, oil and spices. Mix with a spoon.

  3. In a cast iron, begin to heat the coconut oil on medium heat for 5 minutes.

  4. Add your sliced tempeh and brown on both sides for 3-5 minutes.

  5. Set aside and let cool.

  6. In a personal bowl add your greens, a good portion of the mixed salad, multiple tempeh strips and ENJOY.

***Additional ingredients that would go nicely are cotija cheese, roasted corn, jalapenos, spring onions, pineapple, mango, or sour cream!

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