Salad Samurai

SERVES: 2

TIME: 30 MINUTES

Here is THE salad you’ll turn to time and time again, the perfect crowd-pleasing salad meal for vegans, omnivores, and everyone in between: a big leafy bowl of tempeh bacon, kale, avocado, and tomatoes bathed in a tangy vinaigrette. It’s light and healthy fast food from your own kitchen! Awesome any season, it’s especially habit forming when tomatoes are at their summer peak. Fast track this salad with the help of store-bought tempeh bacon, or make it a deluxe bacon frenzy topped with Coconut Bacony Bits (page 48).

SALAD

1 recipe Tempeh Bacon Bites (page 47) or 8 ounces store-bought tempeh bacon

1 pound curly kale

1 red onion, sliced into half-moons

1 pint red cherry tomatoes, sliced in half

1 ripe avocado, diced

Coconut Bacony Bits (page 48) (optional)

DRESSING

2 tablespoons minced shallots

4 teaspoons apple cider vinegar

1 tablespoon olive oil

1 tablespoon pure maple syrup

1 tablespoon smooth Dijon mustard

Pinch of salt

Freshly ground black pepper

1 Prepare the tempeh bacon as directed, then cover to keep warm until ready to use. If using store-bought tempeh bacon, slice it into bite-size pieces and cook as directed until browned on both sides. Tempeh bacon can also be prepared the night before and warmed just before serving.

2 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. Whisk all of the dressing ingredients together in a small bowl. Pour half the dressing over the kale and massage the kale for a minute.

3 Add the tempeh bacon, red onion, tomato, avocado, and remaining dressing to the kale. Use tongs to combine and coat everything with dressing. Serve immediately and pass around the Coconut Bacony Bits if using!