Description
Kale Salad with Blackened Tempeh, Avocado, Radishes, Pickled Onions, and a Creamy VEGAN Cajun Ranch Dressing that can be made into a hearty entree salad, grain bowl, or packable wrap.
Ingredients
Scale
Cajun Vegan Ranch Dressing
- 1/3 cup vegan ranch dressing (or sub your favorite store-bought ranch)
- 1/2 –1 teaspoon cajun spice blend (or sub 1/4 teaspoon paprika, and 1/4 teaspoon cayenne)
Blackened Tempeh:
- 1 block tempeh
- 2–3 tablespoons Cajun Spice like Black Magic
- 2 tablespoons olive oil
Salad
- 4–5 leaves of lacinato kale, tough stems removed ( or use 3 cups pre-shredded kale )
- 1 teaspoon oil, pinch salt, lemon zest from 1/2 a lemon
- 4 radishes, sliced ( or sub cucumber slices… or ribbons are nice)
- 1 scallion, sliced
- 1 avocado, sliced
- 1/4 cup pickled onions (optional)
- cilantro leaves (optional)
- Optional add-ons: sprouts or microgreens, cooked quinoa, large whole wheat tortillas, sauerkraut.
Instructions
- Make the dressing: Stir the cajun spice into the dressing, starting conservatively. Taste, and add more to taste. You want it bold!
- Prepare the tempeh: Add the tempeh, whole to a sauté pan of generously salted water, just enough to cover it. Let simmer gently 8-10 minutes to help soften and reduce bitterness. Slice it into ½ inch wide slices and generously coat each side with Cajun Spices.Pan-sear the tempeh in a little oil, until crispy and heated through. Set aside.
- Make the salad: Stack the kale (removing any thick stems) and cut into thin ribbons. Place in a bowl and add a teaspoon or two of olive oil ( just enough to barely coat) a generous pinch salt and the lemon zest. Massage with your fingers until tender.
- To the kale add the radishes, scallion, pickled onion and avocado. Toss with some of the Vegan Ranch dressing, enough to coat. ( You can also keep everything separate, especially if making grain bowls)
- Either divide the salad among bowls or place in warm, whole wheat tortillas, topped with the blackened tempeh and sprouts.
- The salad is hearty enough that it will taste good the next day.
Notes
- Turn this into grain bowls with quinoa or Black Rice or Cauliflower Rice and make hearty bowls for dinner.
Nutrition
- Serving Size: 2-3 Salads ( not including Tortillas or dressing )
- Calories: 282
- Sugar: 2.5 g
- Sodium: 407.6 mg
- Fat: 18.1 g
- Saturated Fat: 3.3 g
- Carbohydrates: 17.1 g
- Fiber: 11.4 g
- Protein: 16.9 g
- Cholesterol: 0 mg