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Southwest Tempeh Salad

Southwest Tempeh Salad

Southwest Tempeh Salad

Southwest Tempeh Salad
Serves: 4


½ cup plant-based yogurt
¼ cup cilantro, finely chopped
Juice from one small lime
1 clove garlic, smashed
Pinch of salt and pepper
1 package, Southwest Tempeh Cubes
7 oz Romaine lettuce, chopped or shredded
1 avocado, sliced
1 cup canned or frozen fire roasted corn, drained or defrosted
1 cup black beans, drained and rinsed
½ red onion, chopped
½ red bell pepper, thinly sliced
1. Mix all dressing ingredients into a small container. Cover and set in the refrigerator.

2. Cook tempeh according to package directions.

3. Combine all salad ingredients into a large bowl and toss with dressing.

Tip: If you’re looking for a little extra crunch, add crushed tortilla chips or pepitas!


Find us looking fresh in the produce aisle.

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