Sweet Lemon Salad with Lemon Pepper Tempeh Croutons

April 15, 2011 by Leanne Vogel August 25, 2017

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

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!

Nutrition Information Per Serving