Sweet Lemon Salad with Lemon Pepper Tempeh Croutons

Spice up your salad with some serious tempeh croutons, figs, and sweet lemon sauce.

Eating Style: Dairy-free, Egg-free, Gluten-free, Refined Sugar-free, Sugar-free, Vegan, Vegetarian

Prep Time:

Serves: 4

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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Nutrition Information Per Serving

  • Calories: 547
  • Calories from Fat: 355
  • Total Fat: 39.4
  • Saturated Fat: 5.3 g
  • Sodium: 213 mg
  • Carbs: 40.9 g
  • Dietary Fiber: 7.2 g
  • Net Carbs: 33.7 g
  • Sugars: 23.1 g
  • Protein: 17.3 g