This is my standard summer salad when I want a light, quick lunch with vegetables and some protein. I usually make a batch of Italian Marinated Tempeh in advance and then have it available for a few salads throughout the week. Makes 2 to 4 servings.

4 cups of lettuce or spinach
1/2 cup shredded carrots
1 sliced tomato or cherry tomatoes
1/2 sliced avocado
1/4 cup pumpkin seeds
1 cup Italian Marinated Tempeh
Annie’s Naturals Goddess Dressing to taste.

Toss the lettuce, carrots, tomato, pumpkin seeds and tempeh together. Top with sliced avocado and serve with Goddess Dressing.

Variations

• Use packaged tempeh bacon if you don’t want to make marinated tempeh.
• Avocado and tomatoes are great in the summer, but during the winter, you’ll want to experiment with other vegetables.
• Top with balsamic vinegar and olive oil or another favorite salad dressing, instead of Goddess Dressing.
• For a low-sodium version, use the low-sodium variation of the Italian Marinade and serve with olive oil and balsamic vinegar to replace the Goddess Dressing.
• Can be easily made gluten-free by choosing an appropriate salad dressing and brand of tempeh.

More information for Tempeh Salad recipe:

• Prep time: 5 min
• Total time: 5 min