The following recipe and photography were provided by local blogger Carolyn Hodges of The Dinner Shift.
Whether you follow a vegan diet or are simply looking to eat more plant-based meals, this kale salad is going to become a fast favorite. It’s packed with nutrient-dense vegetables, satisfying crunch and color, and so much flavor. And you won’t believe this tempeh “bacon”. You have to try it!
This recipe is also perfect to meal prep ahead for a week’s worth of nourishing lunches.
Following are a few simple meal prep tips. Each of these prepped ingredients will keep in the fridge for about 5 days.
- Prepare the tempeh “bacon.” After cooking, allow it to cool, then refrigerate in an airtight container. It can be served re-heated or cold in the salad.
- Whisk up the vinaigrette. Refrigerate in a lidded glass jar. Shake well before serving.
- Wash, dry and chop the kale. Refrigerate in an airtight container lined with paper towels or a clean dish towel and refrigerate.
- Slice the green onions. Refrigerate in an airtight glass container lined with a paper towel.
- Drain the corn well and refrigerate in an airtight container.
- Cook time:
- Prep time:
- Total time:
For the Tempeh "Bacon"
- 8 oz. Lightlife original tempeh
- 2 Tbsp. coconut aminos
- 1 Tbsp. Heinen’s avocado oil
- 1 ½ Tbsp. Heinen’s pure organic maple syrup
- 1 ½ tsps. Heinen’s organic smoked paprika
- ½ tsp. Heinen’s organic garlic powder
- ¼ tsp. fine sea salt
- ¼ tsp. black pepper
- Heinen’s avocado oil spray
For the Salad
- 1 large bunch curly green kale, chopped small or shredded
- 1 pint cherry tomatoes, halved
- 1 bunch green onion, thinly sliced
- 1 can Heinen’s organic super sweet corn, drained
- 1 avocado, chopped
- ⅓ cup nutritional yeast
For the Vinaigrette
- ⅓ cup Heinen’s avocado oil
- ¼ cup Heinen’s organic apple cider vinegar
- 1-2 Tbsp. Heinen’s organic Dijon mustard
- 1-2 Tbsp. water
- Sea salt
- Black pepper
- Cut the tempeh in half lengthwise, then cut each half in half crosswise, yielding 4 quarters. Rotate each quarter onto its long-cut side, and slice into 4 thin strips, about ⅛ to ¼-inch thick. Transfer the tempeh strips to a wide shallow dish.
- Whisk together the coconut aminos, avocado oil, maple syrup, smoked paprika, garlic powder, salt and pepper. Pour over the sliced tempeh. Flip the tempeh to ensure all of strips are coated. Marinate for 30 minutes while you preheat the oven and prep the rest of the salad.
- Preheat the oven to 400°F. Line a baking sheet with parchment paper or foil, then set a cooling rack on top. Spray both sides of the cooling rack liberally with avocado oil spray.
- After the tempeh has marinated for 30 minutes, reserve the marinade and arrange the slices in a single layer on the cooling rack. Bake for 12 minutes, then flip the tempeh and brush the tops with the remaining marinade. Return the pan to oven for up to 12 minutes more, or until dark brown and crispy. It will continue to crisp as it cools. Crumble into small pieces or chop before adding to salad.
- Whisk together the avocado oil, cider vinegar, Dijon mustard, water, salt and pepper.
- Toss the kale, tomatoes, green onions and corn together in a large bowl.
- Add the vinaigrette and continue to toss for 60 seconds using tongs or clean hands. This will help tenderize the kale and reduce bitterness.
- Toss in the avocado, nutritional yeast and crumbled “bacon”. Enjoy!