Sweet Lemon Salad with Lemon Pepper Tempeh Croutons
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Recipe type: Vegan, Gluten free, Dairy free, Sugar free, Yeast free, Corn free
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Cook time: 
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Serves: 4 entree sized salads
 
Spice up your salad with some serious tempeh croutons, figs, and sweet lemon sauce.
Ingredients
Sweet lemon dressing
  • ¼ hemp seed oil or extra-virgin olive oil
  • ¼ cup lemon juice
  • ¼ cup unsweetened apple juice
  • 2½ teaspoon dijon mustard
  • 2 tablespoon olive oil
  • 1 clove garlic
  • ¼ teaspoon himalayan rock salt
  • rind of 1 lemon
  • black pepper to taste
  • pinch white stevia powder
Salad
  • 8 cups romaine lettuce
  • ½ cup walnuts, chopped
  • ¼ 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
  • 1½ teaspoon apple juice
  • ¼ teaspoon rosemary
  • ¼ teaspoon oregano
  • ¼ 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!
Recipe by Healthful Pursuit at https://www.healthfulpursuit.com/2011/04/sweet-lemon-salad-with-lemon-pepper-tempeh-croutons/