Grilled Tempeh and Mixed Greens Salad with Lemon Vinaigrette

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Tempeh and Mixed Greens Salad with Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Tempeh and Mixed Greens Salad with Lemon Vinaigrette

Smoky grilled tempeh strips served over a bed of fresh mixed greens and tossed in a bright, zesty lemon-dijon dressing with a savory nutritional yeast finish.

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NUTRITION

164kcal
Protein
17.6g
Fat
7.9g
Carbs
10.3g

SERVINGS

1 serving

INGREDIENTS

2.3 ounces Tempeh

2 cups Mixed Greens

1 tablespoon Nutritional Yeast

1 tablespoon Lemon Juice

1 teaspoon Dijon Mustard

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PREPARATION

  • 1

    Steam the tempeh for 10 minutes to remove any bitterness.

  • 2

    Slice the steamed tempeh into thin strips and season lightly with sea salt and cracked black pepper.

  • 3

    Grill the strips on a non-stick pan over medium heat until they develop a smoky char.

  • 4

    Whisk the lemon juice and Dijon mustard in a small bowl until smooth.

  • 5

    Toss the mixed greens with the lemon-dijon dressing in a large bowl.

  • 6

    Arrange the grilled tempeh over the greens and finish with a sprinkle of nutritional yeast.

Grilled Tempeh and Mixed Greens Salad with Lemon Vinaigrette

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Tempeh and Mixed Greens Salad with Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Tempeh and Mixed Greens Salad with Lemon Vinaigrette

Smoky grilled tempeh strips served over a bed of fresh mixed greens and tossed in a bright, zesty lemon-dijon dressing with a savory nutritional yeast finish.

NUTRITION

164kcal
Protein
17.6g
Fat
7.9g
Carbs
10.3g

SERVINGS

1 serving

INGREDIENTS

2.3 ounces Tempeh

2 cups Mixed Greens

1 tablespoon Nutritional Yeast

1 tablespoon Lemon Juice

1 teaspoon Dijon Mustard

PREPARATION

  • 1

    Steam the tempeh for 10 minutes to remove any bitterness.

  • 2

    Slice the steamed tempeh into thin strips and season lightly with sea salt and cracked black pepper.

  • 3

    Grill the strips on a non-stick pan over medium heat until they develop a smoky char.

  • 4

    Whisk the lemon juice and Dijon mustard in a small bowl until smooth.

  • 5

    Toss the mixed greens with the lemon-dijon dressing in a large bowl.

  • 6

    Arrange the grilled tempeh over the greens and finish with a sprinkle of nutritional yeast.