Sticky Sweet Apricot BBQ Tempeh Sunshine Salad with Avocado and Toasted Almonds
This go-to summer salad is sassy and sticky-sweet with barbecue flavor. Warmed apricots and buttery avocado accent this delicious entree salad.
Servings: 2 salads
Ingredients
- ½ avocado, sliced
- 3 large apricots, halved and pitted
- 6-8oz tempeh, cubed
- 2-4 tablespoon vegan BBQ sauce
- 2 tablespoon slivered or chopped almonds
- optional: 1 endive
- dressing: no-honey mustard to taste
- 6 cups mixed greens, organic
- fresh black pepper on top
Instructions
- Warm up a skillet over high heat. If you want to use a drizzle of extra virgin olive oil to cook the tempeh, you can, but I usually just add the tempeh along with 2-4 tablespoon of water. The water softens the tempeh and lightly steams it a it. Toss the tempeh a bit in the pan as it begins to cook through, then add the barbecue sauce over top. Toss the tempeh in the sauce, in the warm skillet. Turn heat to low to finish cooking for another 2 minutes or so. You want the BBQ sauce to begin to get sticky and thicken a bit around the edges of the tempeh.
- A few minutes before the tempeh is done, add the apricots to the skillet, pitted side down. Rub the apricot in a bit of sauce. Also add the almonds to the pan - to lightly warm and toast. Remove skillet from heat and let cool for a minute -- the sauce on the tempeh and apricots should thicken up a bit more as it cools.
- In a large mixing bowl, toss the greens with the salad dressing. Add the tossed greens to your serving plates.
- Add the avocado, tempeh, almonds and apricots to the salads. Top with a bit of freshly ground black pepper.