Tempeh, Tomato, Cucumber and Guacamole Salad

Ingredients

• Tempeh3/4 cup (120 g)
• Oil1/2 tablespoon (5 ml)
• Tomato1 count (130 g)
• Cucumber1/2 cup (60 g)
• Avocado1/2 count (120 g)
• Lemon Juice2 tablespoon (30 g)

Instructions

1. 1

   Step 1

   For this recipe you can use any green leaf you like.

2. 2

   Step 2

   Slice the tempeh. Heat a pan over high heat and, once heated, pour the oil and spread.

3. 3

   Step 3

   Add the tempeh and cook each side for 2-4 minutes over medium heat until browned.

4. 4

   Step 4

   In the meantime, cut the cucumber and tomato for the salad.

5. 5

   Step 5

   For the guacamole: dice the avocado and smash using a fork until obtaining a puree. Mix with half the lemon juice and add salt and pepper.

6. 6

   Step 6

   Add the tomatoes, cucumber, tempeh and, if you want, any green leaf you like to a bowl. Season with lemon juice, salt and pepper to taste.

7. 7

   Step 7

   Serve with the guacamole.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Tempeh, Tomato, Cucumber and Guacamole Salad can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.