Vegan salads have become my go-to lunch since reading the The Reducetarian Solution nearly a year ago. At the time I was clueless about the widespread abuse and torment of animals behind closed doors inside our nations most well-known meat and diary farms. Once I learned the truth I immediately, and drastically, lessened my meat and dairy intake. I researched dairy farms and only purchased dairy for breakfast from farms I could trust and only purchased meat for dinner that was grass-fed or free-range. Now, of course, I don’t eat meat or dairy at all.
Back then, however, I had to figure out what to eat for lunch – sans meat and dairy.
Vegan salads were the answer!
Since I was trying to eat more vegetables I knew I could make an easy switch to salads from sandwiches. It was fun to shop for creative toppings for salads and over the weeks and months I built some impressive salads! Looking back, these all qualified as vegan salads. So I thought, why not post them here for y’all to try?! This recipe (and future salads) are for anyone looking for some lunch-time inspiration. Trust me when I say my salad game is on. 😉 My lunch-time (non-vegan) friends would peer at my salads on the daily, inquiring as to what I packed that day, wishing they could trade their lunch for mine!
Eventually I brought enough salad to share with my friends at lunch and we enjoyed vegan salads together! I LOVE eating salads for lunch because they’re super quick to pack in the daily AM rush and I feel absolutely great when I eat them at lunch. They’re so fresh and light, so I never get that mid-day slump most people do after eating a heavy, carb-filled sandwich… Just endless energy and a slimmer waist! Win-win. Plus, with all the high-protein toppings I add on, I feel full quick and stay full until dinner.
Vegan salads are a great way to get your veggies in for the day and, I promise, they taste amazing!
Even Mister agrees! We ♡ salads!
Lemon Infused Kale Salad with Grilled Tempeh
Ingredients
Salad
- 3 c fresh kale, chopped
- 15 oz chickpeas
- 1 avocado, sliced
- 4 oz tempeh, grilled
- 3/4 c quinoa, cooked
- 1/4 c pepita seeds
- pinch sea salt & freshly ground black pepper
- 2 slices lemon
Salad Dressing
- 1 tbsp apple cider vinegar
- 2 tbsp extra-virgin olive oil
- 3 tbsp freshly squeezed lemon juice
- pinch sea salt & freshly ground black pepper
Grilled Tempeh
- 4 oz tempeh
- 1-2 tbsp olive oil
Instructions
Salad Dressing
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Combine ingredients in a small container and shake to combine.
Grilled Tempeh
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Preheat a skillet or grill pan to medium-high.
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Slice the tempeh length-wise and brush with olive oil and sprinkle with a pinch of sea salt and freshly ground black pepper.
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Place the sliced tempeh directly on the grill and cook for 5-10 minutes, turning once.
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Remove from the grill when they appear brown and caramelized. Set aside.
Cooked Quinoa
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Cook 2 servings of quinoa according to package instructions. Set aside.
Kale Salad
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Place the chopped kale, chickpeas and cooked quinoa in a bowl and drizzle with the dressing.
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Cover the bowl and shake vigorously to combine.
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Divide among two plates and top with grilled tempeh.
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Sprinkle pepita seeds on top and add sliced avocado.
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Add sliced lemons on the side for additional juice to taste.
Recipe adapted.
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