My Catalan friend Ariana came by for lunch and luckily I had some tempeh in the fridge because she is a vegetarian, I put together this simple and delicious salad in 10 minutes( seriously) and she loved it.
1/3 block tempeh (fermented soybean originates in Indonesia)
1 tablespoon coconut oil ( i finally found one that doesn’t go rancid and I’m going nuts over it! Oil4life
Salad Greens (whatever you have)
1 tablespoon balsamic vinegar
1 tablespoon extra virgin olive oil
Sea salt and pepper to season
mung beans or sprouts
Cut the tempeh into think strips, in a skillet or fry pan (not teflon of course) heat the coconut oil and put in the tempeh turning over when crispy. Take out and put on a paper towel, assemble the other ingredients in a salad bowl and layer with the temepeh and avocado, dress with the vinegar and oil.