Sweet Lemon Salad with Lemon Pepper Tempeh Croutons

Ingredients

Sweet lemon dressing

• 1/4 cup hemp seed oil or olive oil
• 1/4 cup lemon juice
• 1/4 cup unsweetened apple juice
• 2 1/2 teaspoon Dijon mustard
• 2 tablespoon olive oil
• 1 clove garlic
• 1/4 teaspoon Himalayan rock salt
• rind of 1 lemon
• black pepper to taste
• pinch white stevia powder

Salad

• 8 cups romaine lettuce
• 1/2 cup walnuts, chopped
• 1/4 cup red onion, sliced thin
• 2 vine tomatoes, diced
• 8 figs, sliced
• fresh black pepper
• lemon slices for garnish

Lemon pepper tempeh croutons

• 8 oz. tempeh, cubed
• 1 tablespoon olive oil
• 1 lemon, juiced
• zest of 1 lemon
• 1 clove garlic, minced
• 1 1/2 teaspoon apple juice
• 1/4 teaspoon rosemary
• 1/4 teaspoon oregano
• 1/4 teaspoon Herbamare
• fresh pepper to taste
• pinch dried sage
• 1 tablespoon coconut water vinegar or apple cider vinegar

Instructions

1. To make dressing: combine all ingredients in a blender and blend until smooth. Set aside.
2. To make croutons: place lemon juice, zest, garlic, apple juice, and spices in a medium sized bowl. Whisk to combine. Add tempeh and stir to coat. Add olive oil to a pan over high heat. Add tempeh and saute for 5-7 minutes. Reduce heat, add vinegar slowly to deglaze the pan. Remove from heat, toss tempeh in a pinch of salt and a few grinds of fresh black pepper and allow to cool.
3. Putting everything together: drop salad ingredients, dressing, and croutons in a large bowl. Toss to coat and serve!

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