Strawberry, Avocado, Chard Salad with Tempeh Bacon, Vegan + Gluten-Free
Author: Ilene Godofsky
Recipe type: Salad
Cuisine: Vegan, Gluten-Free
Prep time:
Cook time:
Total time:
Serves: 4
- 1 tbs tamari
- 1 tbs maple syrup
- 1 tsp apple cider vinegar
- 1 top liquid smoke
- 1 package tempeh, sliced
- 1 tbs coconut oil
- 1 bunch chard, chopped
- 1 cup strawberries, chopped
- 1 avocado, diced
- 3 tbs olive oil
- 2 tbs balsamic vinegar
- ¼ cup pumpkin seeds
- salt and pepper to taste
- In a small bowl, stir together tamari, maple syrup, apple cider vinegar and liquid smoke. Add tempeh slices and let marinate for 10 minutes.
- Heat coconut oil at medium-heat in a pan. Add tempeh and fry until lightly brown on each side (7-10 minutes). Set aside.
- In a large bowl, mix chard, strawberries, avocado, olive oil and balsamic vinegar together.
- Transfer to plates and top with tempeh bacon, pumpkin seeds, salt and pepper.
Recipe by The Colorful Kitchen at https://thecolorfulkitchen.com/2015/05/27/strawberry-avocado-chard-salad-with-tempeh-bacon-vegan-gluten-free/
3.3.3070