Grilled Tempeh Salad

Grilled Tempeh Salad Ingredients

BALSAMIC TAHINI SAUCE4 tbsp tahini4 tbsp olive oil1 tbsp balsamic vinegar1 tsp raw apple cider vinegar1 tsp sea salt1/2 tsp black pepper1/2 tsp garlic powderSALAD1 medium peach, sliced8 cups mixed greens1 cup cherry tomatoes, sliced1/4 cup pistachios2 tbsp fresh basil, mincedGRILLED TEMPEH2 tbsp coconut oil, melted2 tbsp coconut aminos1/2 tsp sea salt1/4 tsp black pepper14 ounces of plain tempeh, cut in 1×3” slices

Instructions

ADD the balsamic tahini sauce ingredients to a bowl and whisk until well-combined and a consistent texture. Set aside.ADD the salad ingredients, except the sliced peaches, to a mixing bowl and toss.HEAT a grill or cast iron skillet set to medium-high heat and when hot, place the sliced peaches on the grill and let sear for 1-2 minutes per side. Remove from the heat and add to the salad.ADD the tempeh ingredients to a mixing bowl and toss together well.GRILL the tempeh on the grill or in the cast-iron skillet set to medium-high heat for 2-3 minutes per side.ADD the grilled tempeh to the salad and toss well. Serve with balsamic tahini sauce.STORE any leftovers in the fridge for up to 2 days.