Lemon-Herb Tempeh Salad
with grapes and sugar snap peas

Name: Lemon-Herb Tempeh Salad
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1/3 cup Walnuts; 8 oz Tempeh, sliced into thin rectangles; 2 Tbsp + 1 Tbsp Oil, cooking; 1 1/2 Tbsp Soy sauce, low-sodium; 1 Tbsp Italian seasoning; 1 Tbsp Vinegar, balsamic; 1 Tbsp Maple syrup; 1/2 tsp Lemon zest; 1/2 tsp Garlic powder; 1/4 tsp Black pepper; 1/2 cup Water; 8 oz Cucumbers, chopped (use a seedless variety if available); 12 oz Sugar snap peas, chopped (sub snow peas); 2 cups Grapes, halved; 8 oz Lettuce, spring mix (sub any salad greens); 4 oz Blue cheese, crumbled (sub goat cheese or feta); 1 clove Garlic, chopped; 3 Tbsp Vinegar, balsamic; 2 tsp Mustard, Dijon; 1 tsp Honey; 3 Tbsp Oil, olive

Active: 30 Total: 45

Original GF Paleo Vegetarian

With flavorful lemon-herb tempeh and a homemade vinaigrette, this quick and easy salad is a great one to add to your spring dinner rotation.

Ingredients

Metric

Servings:

Lemon-Herb Tempeh Salad:

Walnuts - 1/3 cup
Tempeh - 8 oz , sliced into thin rectangles
Oil, cooking - 2 Tbsp + 1 Tbsp
Soy sauce, low-sodium - 1 1/2 Tbsp
Italian seasoning - 1 Tbsp
Vinegar, balsamic - 1 Tbsp
Maple syrup - 1 Tbsp
Lemon zest - 1/2 tsp
Garlic powder - 1/2 tsp
Black pepper - 1/4 tsp
Water - 1/2 cup
Cucumbers - 8 oz , chopped (use a seedless variety if available)
Sugar snap peas - 12 oz , chopped (sub snow peas)
Grapes - 2 cups , halved
Lettuce, spring mix - 8 oz (sub any salad greens)
Blue cheese - 4 oz , crumbled (sub goat cheese or feta)

Balsamic Vinaigrette:

Garlic - 1 clove , chopped
Vinegar, balsamic - 3 Tbsp
Mustard, Dijon - 2 tsp
Honey - 1 tsp
Oil, olive - 3 Tbsp

Prep

Toast walnuts - (This step is optional; you can toast the walnuts for Wednesday night at the same time.) If you’d like the walnuts toasted, spread them out on a sheet pan and roast in a 400F / 204C oven until fragrant, 5 to 7 minutes, shaking the pan halfway through cooking. (Can be done up to 5 days ahead)
Tempeh - Slice tempeh. (Can be done up to 5 days ahead)
Make vinaigrette - Chop garlic. Whisk together garlic, vinegar (portion for vinaigrette), mustard, and honey. Add olive oil while whisking. (Can be done up to 5 days ahead)
Make tempeh marinade - Whisk together first portion of cooking oil, soy sauce, Italian seasoning, vinegar (portion for salad), maple syrup, lemon zest, garlic powder, and black pepper. (Can be done up to 5 days ahead)
Steam tempeh - First, pour water into a microwave-safe bowl. Add tempeh on top and cover loosely with a paper towel. Steam in the microwave on high for 2 minutes. Drain off water. Pour marinade over warm tempeh and gently toss to combine. Marinate for at least 10 minutes and up to 8 hours.
Cucumbers / Snap Peas - Prep as directed and combine. (Can be done 1 day ahead)
Grapes - Halve grapes.

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Make

Heat a skillet or nonstick pan over medium heat. Add second portion of cooking oil and then sear tempeh on both sides until golden brown, ~5 minutes total. (Do this in batches if needed; discard marinade.)
Assemble salads with a bed of salad greens topped with cucumbers, sugar snap peas, grapes, and walnuts. Finish salads with warm tempeh and crumbled cheese on top. Add vinaigrette until dressed to your liking. Enjoy!

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Lemon-Herb Tempeh Salad with grapes and sugar snap peas