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Pepper, Avocado and Tempeh Salad

10 min Keto vegan Dinner Dairy freeGluten freeHigh proteinLactose freeQuick & Easy
580
Calories
35g
Protein
43g
Fat
13g
Carbs

If you’re allergic to dairy products, substitute soft cheese for lactose-free cheese. If you have allergy to gluten, switch to gluten-free bread. If you suffer from allergy to nuts, try sesame or chia seeds. Learn more about alternative ingredients.

Ingredients:

  • Olive oil - 15 ml (1 tbsp)
  • Lemon juice - 10 ml (2 tsp)
  • Avocado - 70 g (0.5 whole)
  • Green bell pepper - 80 g (0.5 whole)
  • Tempeh - 260 g
  • Green salad - 200 g
  • Red bell pepper - 80 g (0.5 whole)

How to make:

  1. Deseed and slice the peppers and avocado
  2. Slice the tempeh into bite sized chunks
  3. Combine the olive oil with the lemon juice and a pinch of salt and pepper
  4. Combine all ingredients in a large bowl and mix to coat all ingredients with the dressing
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