19 Jun :: Tempeh Salad with Creamy Strawberry ::
I used to cringe at salads… because they are usually boring and unappetizing.
Until I realised there is a KEY INGREDIENT…Guess?
It’s the SAUCE!
Or DRESSING, whichever way you call it.
So so important otherwise it feels like chowing on dry grass. Ugghhhh… Okay, not that I’ve ever tasted grass but you get my drift?
Salad is actually a great meal on its own when your body is craving for something clean, light yet filling.
Or when you know you can’t afford to fall asleep in the afternoon meeting.
That’s why I’ve incorporated lots of protein (tempeh) and fat (cashews) in this fusion recipe to fend off hunger pangs.
And it worked really well!
This is one of my ‘don’t know what to do with left-overs’ because mom prepared so much tempeh. So I mixed with fresh greens, avocadoes (good fat to absorb fat soluble vitamins A,D,E,K), strawberries, nuts and seeds.
I totally underestimated this small bowl because it turned out quite filling actually!
It is full of flavours and chunky texture (from cashews!) while keeping your body fuelled up.
Here’s the recipe – Enjoy!
- Green base
- 2 cups mixed greens
- ½ avocado
- 1 tbsp pumpkin seed
- 1 tbsp chia seeds
- 1 strawberry, chopped
- 5 slices of tempeh
- 5 strawberries
- ¼ cup cashews
- 2 tsp lemon juice (replace with water with you prefer less tangy)
- Sea salt and pepper, to taste
- Place green base ingredients in a bowl.
- Place the dressing ingredients in a high speed blender. Pulse to get chunky texture or blend till smooth.
- Drizzle over salad. Enjoy!