Review: Salad Samurai by Terry Hope Romero

You can never have too many salad recipes, so give Review: Salad Samurai by Terry Hope Romero a try. This gluten free and dairy free recipe serves 2 and costs $8.55 per serving. One serving contains 918 calories, 42g of protein, and 53g of fat. From preparation to the plate, this recipe takes roughly 30 minutes. Head to the store and pick up vegetable oil, liquid smoke, bell pepper, and a few other things to make it today. 234 people have made this recipe and would make it again. It is brought to you by Coconut And Berries. With a spoonacular score of 99%, this dish is spectacular. Similar recipes include Fiery Fruit & Quinoa Salad from Salad Samurai, Hope's Broccoli Salad, and Samurai Mojito.

Servings: 2

 

Ingredients:

Equipment:

Cooking instruction summary:

Tempeh Bacon BitesSlice the tempeh into 1/4" thin strips. Then stack a few strips at a time and slice the tempeh into bite-size pieces, about 1" long.In a ceramic or metal baking dish, whisk together the remaining ingredients until smooth. Add the tempeh bits and gently toss to completely coat with marinade. Let stand for 10 minutes or cover and chill overnight.Use a fork to transfer the tempeh pieces (leaving any marinade behind) to a lightly oiled cast-iron skillet preheated over medium heat. Lay the pieces in a single layer, and if desired spritz with a little cooking spray. Cook until well browned on one side, flip, and cook the other side until browned, about 2 to 3 minutes per side. After the tempeh is browned on both sides, pour the marinade over it and simmer until the marinade is absorbed. Serve hot, warm, or at room temperature. Store chilled and consume within 2 days for best flavour. For the saladStrip the kale leaves off the stems, tear or chop into bite-size pieces. Wash and spin the kale dry, then transfer the kale to a large mixing bowl. Whisk all of the dressing ingredients together in a small bowl. Pour half the dressing over the kale and massage for a minute.Add the tempeh bacon, red onion, tomato, avocado and remaining dressing to the kale. Use tongs to combine and coat everything with the dressing. Serve immediately and pass around the Coconut Bacony Bits if using!

 

Step by step:

1. Tempeh Bacon Bites

2. Slice the tempeh into 1/4" thin strips. Then stack a few strips at a time and slice the tempeh into bite-size pieces, about 1" long.In a ceramic or metal baking dish, whisk together the remaining ingredients until smooth.

3. Add the tempeh bits and gently toss to completely coat with marinade.

4. Let stand for 10 minutes or cover and chill overnight.Use a fork to transfer the tempeh pieces (leaving any marinade behind) to a lightly oiled cast-iron skillet preheated over medium heat. Lay the pieces in a single layer, and if desired spritz with a little cooking spray. Cook until well browned on one side, flip, and cook the other side until browned, about 2 to 3 minutes per side. After the tempeh is browned on both sides, pour the marinade over it and simmer until the marinade is absorbed.

5. Serve hot, warm, or at room temperature. Store chilled and consume within 2 days for best flavour. For the salad

6. Strip the kale leaves off the stems, tear or chop into bite-size pieces. Wash and spin the kale dry, then transfer the kale to a large mixing bowl.

7. Whisk all of the dressing ingredients together in a small bowl.

8. Pour half the dressing over the kale and massage for a minute.

9. Add the tempeh bacon, red onion, tomato, avocado and remaining dressing to the kale. Use tongs to combine and coat everything with the dressing.

10. Serve immediately and pass around the Coconut Bacony Bits if using!

Nutrition Information:

covered percent of daily need