Leafy Green Salad with Tempeh & Hummus

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I’m pretty sure most of you are aware of how to make a salad by now, but I thought I’d share a variant of one of my go-tos.

Prep Time 4-10 min
Total Time 10 min
Serving Size 1-2

Ingredients

  • 2-3 large handfuls spinach
  • 1/2 bell pepper of choice
  • 1 medium tomato
  • 1/4 cup onion
  • 1/2 tbsp avocado oil
  • 1-2 tbsp apple cider vinegar
  • A few generous squeezes of lime
  • Black pepper, sea salt and thyme to taste

Directions

  1. Add your spinach to a large salad bowl
  2. Thinly slice the bell pepper and onion into bite-sized pieces
  3. Chop the tomato into edible chunks
  4. Add the cut up vegetables to the salad bowl
  5. Measure and pour the avocado oil on to the salad
  6. Add the apple cider vinegar and lime to the salad
  7. Add the black pepper, sea salt and thyme to the salad
  8. Mix and massage all ingredients with your clean hands (a must!)
  9. Serve and consume as is OR add additional items such as various nuts, seeds, avocado, hummus, legumes, tofu/tempeh, brown rice, quinoa etc.

Seeing as this was my lunch, I added sliced tempeh and hummus topped with cayenne pepper to make my salad a meal:

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Nutritional Information

Serving size: Entire salad bowl (without tempeh and hummus)
Calories: 142
Fat: 8 g
Saturated fat: 1 g
Polyunsaturated fat: 1 g
Monounsaturated fat: 5 g
Trans fat: 0 g
Carbohydrates: 17 g
Fiber: 5 g
Sugar: 6 g
Protein: 5 g
Sodium: 500 mg
Potassium: 955 mg
Vitamin A: 272%
Vitamin C: 240%
Calcium: 14%
Iron: 21%

Serving size: Entire salad bowl (with 1/4 package Henry’s Tempeh and 1.5 tbsp Sunflower Kitchen Original Hummus)
Calories: 307
Fat: 17 g
Saturated fat: 2 g
Polyunsaturated fat: 1 g
Monounsaturated fat: 5 g
Trans fat: 0 g
Carbohydrates: 20 g
Fiber: 10 g
Sugar: 7 g
Protein: 18 g
Sodium: 813 mg
Potassium: 955 mg
Vitamin A: 275%
Vitamin C: 243%
Calcium: 23%
Iron: 36%

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