Tempeh Salad

INGREDIENTS

• 2 Bunches of Kale, washed

• Juice of 2 Lemons

• 1 packet of Tempeh, cubed

• 1/3 Cup Organic Coconut Oil

• 1/3 Cup Organic Olive Oil

• 1/8 Teaspoon Sea Salt

• 1/3 Cup Dried Cranberries

• 1/4 Cup Red Cabbage

• 1/4 Cup Corn Kernels

• 1/4 Cup Fresh Herbs

• 1 Avocado, diced

INSTRUCTIONS

1. Remove stems from kale and rip kale leaves into bite-sized pieces.

2. Place kale leaves into a large mixing bowl with lemon juice. Vigorously massage and squeeze kale until it releases liquid – about 5 to 7 minutes.

3. Let the kale sit while you prepare the tempeh croutons.

4. Heat coconut oil in a small saucepan on medium heat. Drop tempeh cubes into the oil and fry until browned on all sides.

5. With a slotted spoon, pull the tempeh out of the oil, drain on paper towels, and season with sea salt. While the croutons are cooling, return to the kale and squeeze out ALL of the liquid that has been released.

6. Discard the liquid.

7. Add cranberries, red cabbage, corn kernels, fresh herbs and oil to the kale salad and toss until well coated. Season with sea salt. Add diced avocado and toss. Top with Crispy Tempeh Croutons. Serve and enjoy!

SERVES 2