Vegan BLT Salad with Creamy Avocado Lemon Dressing
Vegan BLT salad is a savory, crunchy meal or appetizer with fresh summery flavors. The "B" is for tempeh bacon. Make an easy summery avocado dressing with this salad.
Equipment
- Knife
- Cutting board
- Nonstick skillet
Ingredients
- 6 ounces tempeh
- 2 teaspoons teriyaki sauce
- ½ teaspoon Old Bay blackened seasoning
- 4 cups spring mix
- 1 medium tomato, chopped
- 1 medium carrot, peeled and chopped
- 1 ripe avocado
- 3 tablespoons fresh lemon juice
- 3 tablespoons water
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
Instructions
Tempeh Bacon
- Slice the tempeh into thin pieces and cut them half. Place the pieces in a bowl and drizzle with the teriyaki sauce. Sprinkle with the Old Bay seasoning. Let this sit for a few minutes while assembling the salad.
- Heat a nonstick skillet over medium heat. Add the tempeh and cook for about 8 minutes, stirring occasionally, until it is lightly browned,
Salad
- Wash and dry the spring mix. Place in 2 large bowls or plates. Divide the tomatoes, carrots, and tempeh between the 2 bowls.
Creamy Avocado Lemon Dressing
- Place the avocado into a bowl and smash with the tines of a fork. Add the lemon juice and water and continue mixing with the fork or a small whisk until smooth. Add the salt and pepper and stir.
Notes
The nutrition estimate is from Spoonacular, which is based mainly on the USDA database.
Nutrition
Calories: 373kcalCarbohydrates: 27gProtein: 20gFat: 24gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 12gSodium: 541mgPotassium: 1258mgFiber: 8gSugar: 5gVitamin A: 6678IUVitamin C: 48mgCalcium: 142mgIron: 4mg
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