Example salad

All this salad takes are a few fresh prepped hot ingredients, and a simple dressing. Try your favorite vinaigrette for another great dressing option as well.

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  • 2m
  • 5m
  • 1 salad


  • 4 oz mixed greens
  • 1 avocado, sliced
  • 2 tbsp. cilantro, chopped
  • 1/2 c cherry tomatoes
  • 1/2 lb chicken strips or tempeh
  • 1/2 c crushed tortilla chips, or any other garnish


  • 1/4 c olive oil
  • 3 tbsp. wine vinegar
  • 1/2 lime, squeezed
  • 1 tsp. taco seasoning
  • 1 clove garlic, minced
  • 1 dash salt and pepper
  • 1/4 c soy sauce
  • 3 tbsp. olive oil


  • 1 handful cheddar cheese
  • 2 scallions, sliced thin
  • 1 c black beans, drained
  • 1 tsp. agave nectar
  • 1 clove garlic, minced



  1. In a glass measuring cup add the dressing ingredients and stir with a fork until thick and well blended.


  1. In a saucepan add the filling ingredients and cook on medium until meat or tempeh is golden brown and liquid is dried up. This takes about 15 minutes total. Use a spatula and scrape pan and tempeh every 5 minutes. You don’t want to scrape pan too often because you want the bottom of the tempeh to brown on the pan. Don’t let it burn, which means you might need to adjust temp or time accordingly. All stove tops are different.
  2. Chop cherry tomatoes and all remaining ingredients. Shred a handful of fresh cheddar cheese.
  3. Put all the salad ingredients, including “meat” of choice, in a large salad bowl. Add dressing and toss well.


  • 2 salads
  • 1 salad
  • 300
  • 5g
  • 10g
  • 10g
  • 10g