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Massaged Kale Salad with Crispy Tempeh

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Like kale? You’ll LOVE this kale salad. The crispy tempeh is the perfect replacement for traditional croutons!

Further Food Commentary:

Unless you've been living under a rock, you know that kale is a superfood. Besides having tons of vitamins and minerals, it has anti-cancer phytochemicals. It is also one of the best vegan sources of calcium.

By Dianne Rishikof, MS, RDN, LDN

Massaged Kale Salad with Crispy Tempeh

Stars ( Reviews)

  • Prep Time:15 mins
  • Cook Time:15 mins
  • Servings: 4

Ingredients

2 bunches of kale (stems removed, leaves ripped into bite-sized pieces)
2 lemons (juiced)

1/3 cup organic coconut oil

1 8-ounce package of tempeh (cubed)

1/8 teaspoon sea salt

1/3 cup organic olive oil
1/3 cup dried cranberries
1/4 cup grated Parmesan cheese
1 avocado (diced)

Instructions

  1. Put kale leaves into a large mixing bowl with lemon juice.
  2. Vigorously massage and squeeze kale until it releases liquid – about 5 to 7 minutes – then set aside.
  3. Heat coconut oil in a small saucepan on medium heat.
  4. 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.
  6. While the croutons are cooling, return to the kale and squeeze out ALL of the liquid that has been released.
  7. Discard the liquid.
  8. Toss cranberries, parmesan cheese and olive oil with kale until well combined.
  9. Season with sea salt.
  10. Add diced avocado and toss.
  11. Top with tempeh.
  12. Serve and enjoy!
Put kale leaves into a large mixing bowl with lemon juice. Vigorously massage and squeeze kale until it releases liquid – about 5 to 7 minutes – then set aside. Heat coconut oil in a small saucepan on medium heat. Drop tempeh cubes into the oil and fry until browned on all sides. 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. Discard the liquid. Toss cranberries, parmesan cheese and olive oil with kale until well combined. Season with sea salt. Add diced avocado and toss. Top with tempeh. Serve and enjoy!

Nutrition Information

Per Serving:  Calories: 569; Total Fat: 45g; Saturated Fat: 20g; Monounsaturated Fat: 17g; Polyunsaturated Fat: 5g; Cholesterol: 6mg; Sodium: 231mg; Potassium: 851mg; Carbohydrate: 31g; Fiber: 9g; Sugar: 8g; Protein: 17g

Nutrition Bonus: Vit A: 413%; Vit C: 287%; Calcium: 31%; Iron: 24%
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One thought on “Massaged Kale Salad with Crispy Tempeh

  1. Louis

    Very cool. I’ve never thought to use tempeh like this. I bet it would be good with a bit of garlic infused olive oil. I’ll have to give it a try.

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