Kale Strawberry Avocado Tempeh Salad With Lemon Poppyseed Dressing

by | Apr 8, 2019

Ingredients

  • 2 cups cooked millet

For the salad:

  • 2 packages organic tempeh
  • 4 cups chopped kale, stems removed
  • Pinch of sea salt
  • 1 cup sliced strawberries – diced
  • 1 avocado chopped
  • 1/3 cup sliced almonds

For the Lemon Poppy Seed Dressing:

  • ¼ cup olive oil
  • 3 tbsp Dijon mustard
  • 1 tablespoons fresh lemon juice
  • 1 teaspoon honey – or I used 2 packets of stevia instead!
  • 2 teaspoon poppy seeds
  • 1/8 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper

 

Directions

1) Bake tempeh for about 30 min at 375. Let chill. Cook the millet and let chill.

2) Take two heads of kale, remove stems, and clan and massage, and chop it until it loses its hard, chewy, texture.

3) Dice the berries, and the chicken and the avocado.

4) For the dressing mix everything into a food processor or mix by hand!

5) Mix all chopped ingredients in a large mixing bowl and split into 4 equal servings. Keep the dressing on the side until you are ready to serve.

 

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