Avocado, tempeh and tomato salad

This is a great salad to eat as a light meal or lunch. If you want a really fast meal you could buy tempeh that is already in a marinade and skip that step, and use a spicy pre-made salad dressing.

400g plain tempeh cut into bite sized cubes

Marinade for tempeh:
3 tablespoons Tamari
2 teaspoons chilli flakes, or else chilli paste or sauce
1 teaspoon Spanish smoked paprika (I use sweet rather than hot)

1 tablespoon olive oil
1 finely sliced red onion
3 cups lettuce leaves (can use variety of leaves, including rocket)
3 cups baby spinach leaves
small red capsicum, finely sliced
1/2 cup stoned kalamata olives
2 sliced plum tomatoes
2 small or 1 large avocado, peeled and sliced
optional: you can add some toasted sunflower or pumpkin seeds

4 tablespoons good quality olive oil
2 tablespoons lemon juice
1 tablespoon chilli paste or sauce
salt and pepper to taste

Marinade the chopped tempeh for a couple of hours preferably, or even overnight. Fry in the oil until brown and crispy. Put aside.

Mix all the salad ingredients together in a large bowl. Make the dressing by whisking together the dressing ingredients.

Sprinkle tempeh over salad, then drizzle the dressing over the top. Serve.


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