Name: Arugula-Tempeh Salad with Blistered Tomatoes, Avocado & Chive Dressing
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 3 avocados; 1 ½ (142 g) pkgs baby arugula; 1 small pkg chives; 1 ½ small pkgs grape tomatoes; 1 ½ lemons; 3 (227g ) pkgs tempeh; black pepper; Dijon mustard; extra virgin olive oil; mayonnaise; pure maple syrup; salt; soy sauce

Arugula-Tempeh Salad with Blistered Tomatoes, Avocado & Chive DressingArugula-Tempeh Salad with Blistered Tomatoes, Avocado & Chive Dressing — a 35-minute dinner recipe with 13 ingredients, serving 6.Ingredients

3 avocados

1 ½ (142 g) pkgs baby arugula

1 small pkg chives

1 ½ small pkgs grape tomatoes

1 ½ lemons

3 (227g ) pkgs tempeh

black pepper

Dijon mustard

extra virgin olive oil

mayonnaise

pure maple syrup

salt

soy sauce

Instructions

Preheat a large skillet over medium-high heat.

While the skillet heats up, medium dice tempeh. Place in a large bowl, drizzle with soy sauce, and stir to coat.

Once the skillet is hot, add oil and swirl to coat the bottom. Working in batches, add tempeh and salt; cook, stirring occasionally, until golden, 5-7 minutes. Transfer tempeh to a plate and set aside. (Reserve skillet and bowl for later use.)

While the tempeh is cooking, wash and dry the fresh produce. (Skip the arugula if it came pre-washed.)

Return skillet to medium-high heat, add more oil, and swirl to coat the bottom. Add tomatoes and salt; cook, stirring occasionally, until starting to brown and burst, about 5 minutes. Remove from heat and set aside to cool, 5 minutes.

Meanwhile, juice lemons into the reserved bowl.

Chop chives into small pieces. Add half to the bowl with the lemon juice along with mayo, oil, Dijon, maple syrup, salt, and pepper; whisk to combine the dressing. (Reserve remaining chives for serving.)

Add arugula and cooled tomatoes to the bowl with the dressing. Gently toss to combine the salad.

Halve and pit avocados; using a spoon, scoop out the flesh and large dice. Season with salt.

To serve, divide salad between plates or bowls. Top with avocado, tempeh, and reserved chives. Enjoy!

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