Potato Tempeh Mushroom Avocado Salad
This hearty salad includes mushrooms, potatoes, tempeh bacon bits, avocado and butter lettuce. Everything is tossed in a tangy sweet mustard dressing. Vegan and dinner approved!
Servings: 3 servings
Ingredients
- 6 cups butter lettuce chopped (or another leafy green)
- ½ avocado diced or sliced
- 1 cup mushrooms chopped
- 1 shallot finely chopped
- 1 cup tempeh bacon see notes for recipe
- ¼ cup no-honey mustard dressing see notes for recipe
- 1 ½ cups mini potatoes quartered
- salt and pepper to taste
- extra virgin olive oil for the pan
Instructions
- Whip up your mustard dressing. Set aside.
- Bring a large pot of water to a boil. Add the potatoes. Boil until tender, but not mushy. Drain and set aside.
- Warm a large skillet over high heat. Add a generous drizzle of EVOO.
- Add the shallot to the pan. Cook one minute then add the mushrooms. Cook until soft. Add in the potatoes. Cook potatoes just so the edges brown. Two to five minutes should do it. You can always add more EVOO if desired. Season with salt and pepper.
- When your mushrooms are tender and lightly browned on the edges – and potatoes browned and lightly crispy, remove them from the pan. Set aside.
- Add more oil to the pan to make your tempeh bacon.
- Lightly toss the butter lettuce with the mustard dressing. Add the potatoes, mushrooms, bacon and avocado over top. Serve as is or toss to serve. Add more dressing as desired.
Nutrition Estimate
Calories: 314kcal | Carbohydrates: 33g | Protein: 16g | Fat: 15g | Saturated Fat: 3g | Sodium: 216mg | Potassium: 1217mg | Fiber: 6g | Sugar: 5g | Vitamin A: 3361IU | Vitamin C: 29mg | Calcium: 113mg | Iron: 4mg