Tempeh, Mango, and Avocado Salad with Lemon-Tahini Dressing

As I expressed in my last post, I absolutely love Tahini dressings. But what good is a dressing without a phenomenal salad to put it on?

At many points in my life, I have worked at a restaurant. Some were fun, some were terrible. Some were sloooooow, and some were super busy. Some were healthy, and some were not. At most of the places I loved the menu – for about a month. And then I grew really tired of eating the food and seeing the food day in and day out. At one place, we had a ton of great ingredients, so I would make my own salad or the chef and cooks would make them up for the staff. This is my take on one of my absolute favorites. I used to not be a huge fan of mangoes, but I think I may be going a little mango crazy lately! It’s my favorite part of this salad. The blend of nuts, creaminess, sweetness, salty, and even a little crunch makes this one of my all-time favorite salads.

Tempeh, Mango and Avocado Salad with Lemon-Tahini Dressing

My newest go-to salad obsession! Makes about 2 servings.

1/2 package tempeh sliced thin

1-2tsp coconut oil

1/2 mango, cubed

1/2 Avocado, cubed

¼ cucumber, cubed

1/8 onion, chopped

10 grape tomatoes, sliced in half

1 package of mixed greens (enough for 2 large servings)

¼ cup almond, pistachios, cashews chopped in processor (any other nuts would work as well)

2 tsp hemp seeds

The work is mostly in the prepping with this one!

Heat oil in a pan on high heat. Add tempeh and cook for 1-2 mintues on each side.

Pile all ingredients in a bowl. Top with Lemon-Tahini Dressing.  Enjoy and repeat soon!

And if you finish up that dressing tonight, make more because I’ve got another fantastic recipe for it coming up soon!

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Peace and love,

Jessi